Effect of Calcium Chloride and Sodium Benzoate Treatments ‎on the Storability Characteristics of Banana Fruits ‎

Wafaa Obiedou*(1)

(1).Department of Horticultural, Faculty of Agriculture, University of Aleppo, Aleppo, Syria.

(*Corresponding author: Dr. Wafaa Obiedo. Department of Horticultural, Faculty of Agriculture, University of Aleppo).

Received: 01/06/2020                               Accepted: 25/08/2020


The research aimed to know the effect of  different concentrations of calcium chloride and sodium benzoate on the physical and chemical characters of bananas fruits and the interaction between them to know the loss in weight, vitamin c and humidity, and the effect of these treatments on the vitamins and percentage of TSS (Total soluble solids). The results showed that the concentration of (9 g\l) was exceeded the other concentrations in conceding the weight loss which was (9.92 g) and diameter reduction which was (2.99 mm), while the percentage of  soluble solid materials was 113% and humidity loss was (8.15%), but the concentration of (6g\l) gave less in weight loss in vitamin C which was (2.30 mlg\100g). While the calcium chloride exceeded sodium benzoate in weight loss which was (15.32g), while the difference between calcium chloride and sodium benzoate in conceding the diameter, humidity, soluble solid materials and Vitamin C was not noticed when studying the interactions between them.  It was observed that the treatment of calcium chloride of 6 g\l concentration exceeded in conceding weight loss (5.28 g), and the calcium chloride of 9 g\l decreased diameter (2.018 mm) and vitamin C which was (1.055 mlg\100gr), while calcium chloride 3 g decreased soluble solid materials which arrived to (0.625%), but sodium benzoate at 9 g\l  reduced  humidity loss (5.99%).

Key words: Calcium chloride, Sodium benzoate, Banana, TSS, Storage.

Full paper in Arabic: PDF