Effect of calcium chloride dipping treatment on quality of Ziziphus spina-christi L. fruits during cold storage

Postharvest calcium chloride (CaCl₂) treatment significantly preserves the quality of Ziziphus spina-christi L. fruits, locally known as Alnabaq, during cold storage at 2°C and 90% relative humidity for up to five weeks. The study found that CaCl₂ dipping, particularly at concentrations of 2% and 4%, maintained fruit firmness and reduced weight loss while decreasing peroxidase activity—a marker of spoilage—compared to untreated controls. Additionally, ascorbic acid content declined during storage, but CaCl₂ treatment mitigated this decline. These findings indicate that CaCl₂ is an effective method for delaying softening and preserving nutritional quality in Alnabaq fruits, a culturally significant plant in the UNESCO-listed Al-Ahsa Oasis landscape.

Mohamed, S. A.-S. (2018). Effect of calcium chloride dipping treatment on quality of Ziziphus spina-christi L. fruits during cold storage. African Journal of Agricultural Research, 13(16), 866–871. https://doi.org/10.5897/ajar2018.12976