Effect of calcium chloride postharvest treatment in combination with Aloe vera gel on fruit quality and storability of spine gourd (Momordica dioica Roxb.) fruits under refrigeration condition

Abstract: An experiment was accomplished to examine the coating effect of calcium chloride (CaCl₂) and Aloe vera gel on postharvest shelf life and physico-chemical quality of highly perishable spine gourd (Momordica dioica Roxb.) fruits. Nine possible combinations of three levels of calcium chloride (10, 20, and 30%) and Aloe vera gel (10, 20, and 30%) were used for fruit coating in three replications. Fresh spine gourd fruits, which were treated with 30 percent of CaCl₂ and A. vera gel, showed significant (P<0.05) lower values of physiological loss in weight, fruit decay percent, colour development of fruits and total soluble solids. Conversely, fruit firmness, titratable acidity, organoleptic score, shelf-life duration and marketability were retained on the higher side in the same treatment. The marketability of the spine gourd fruits treated with CaCl₂ and A. vera gel at 30 percent was higher (85.63%) than those treated with the lower concentration and control. Therefore, observations suggested that by applying CaCl₂ and Aloe vera gel at 30 percent, the shelf-life of spine gourd fruit can be achieved up to 20 days with notable retention of the physico-chemical quality of fruits.