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<p>The main goal of this research was to assess the effectiveness of oxalic acid (OA) treatment on the postharvest quality of ber fruit cultivar ‘Umran’ during storage. Before storage, the fruits were submerged in aqueous solutions of OA (2 mM, 4 mM, 6 mM, 8 mM, and 10 mM) and calcium chloride (Ca; 1%) for 10 min at 20 °C. Fruits treated with 2 mM OA and 1% Ca remained preserved for 7&#xa0;days, while control fruits lasted only 5&#xa0;days. However, at various OA and Ca concentrations, shelf life was significantly extended to 9&#xa0;days. Up to day&#xa0;7, the total carotenoid content increased during storage, then decreased from day&#xa0;7 to day&#xa0;9. The total phenolics and antioxidant capacity declined over the storage period. Optimal preservation of the enzymatic activities of polygalacturonase, pectin methyl esterase, and phenylalanine ammonia lyase was achieved with 10 mM OA + 1% Ca (T<sub>6</sub>). Therefore, it can be concluded that 10 mM OA + 1% Ca (T<sub>6</sub>) extends shelf life to 9&#xa0;days at room temperature and helps maintain quality by regulating enzymatic activity in ber fruits.</p>

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Effect of Oxalic Acid and Calcium Chloride on the Postharvest Quality and Enzyme Activity of ‘Umran’ Ber Fruit During Ambient Storage

  • 期刊论文

  • 发表日期：

    2025年12月2日

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  • Kondle Ravi,
  • Sarad Gurung,
  • Kushagra Sharma,
  • Asad Syed

摘要

The main goal of this research was to assess the effectiveness of oxalic acid (OA) treatment on the postharvest quality of ber fruit cultivar ‘Umran’ during storage. Before storage, the fruits were submerged in aqueous solutions of OA (2 mM, 4 mM, 6 mM, 8 mM, and 10 mM) and calcium chloride (Ca; 1%) for 10 min at 20 °C. Fruits treated with 2 mM OA and 1% Ca remained preserved for 7 days, while control fruits lasted only 5 days. However, at various OA and Ca concentrations, shelf life was significantly extended to 9 days. Up to day 7, the total carotenoid content increased during storage, then decreased from day 7 to day 9. The total phenolics and antioxidant capacity declined over the storage period. Optimal preservation of the enzymatic activities of polygalacturonase, pectin methyl esterase, and phenylalanine ammonia lyase was achieved with 10 mM OA + 1% Ca (T6). Therefore, it can be concluded that 10 mM OA + 1% Ca (T6) extends shelf life to 9 days at room temperature and helps maintain quality by regulating enzymatic activity in ber fruits.