Effect of Calcium Chloride and Potassium Carbonate Treatments and Storage Conditions on Postharvest Quality of Pear (Pyrus communis L.)

Hayatullah Ahsas; Rahmat Gul Hassanzai

doi:10.62810/jnsr.v4i3.493

Authors

Hayatullah Ahsas Kabul University, Horticulture Department, Agriculture Faculty, Kabul, Afghanistan
Rahmat Gul Hassanzai Kabul University, Horticulture Department, Agriculture Faculty, Kabul, Afghanistan

DOI:

https://doi.org/10.62810/jnsr.v4i3.493

Keywords:

CaCl₂, K₂CO₃, Pear, Sensory evaluation, Shelf life, ZECC

Abstract

Pear is an important deciduous fruit crop in Afghanistan, produced in large quantities each year. However, its short shelf life and high postharvest losses during storage remain major challenges for producers and marketers. To address this issue, the present study was conducted in the laboratory and research farm of the Department of Horticulture, Faculty of Agriculture, Kabul University, Afghanistan, from 1 to 16 September 2025. The study aimed to evaluate the effects of CaCl₂ and K₂CO₃ on the postharvest quality of pear fruit under ZECC and ambient room storage conditions. The experiment was arranged in a factorial Split–split Plot CRD design with three factors: storage condition, chemical treatment, and storage duration, resulting in 40 treatment combinations with four replications. Storage conditions included room temperature (20–25 °C; 60–70% RH) and ZECC (10–15 °C; 85–95% RH). Treatments consisted of 2% and 3% CaCl₂, 2% and 3% K₂CO₃, and a control. Observations were recorded at initial, 5, 10, and 15 days. The results showed that physicochemical attributes (TSS, sugars, titratable acidity, pH, and weight loss) changed significantly during storage, whereas sensory attributes remained relatively stable. ZECC storage better preserved fruit quality by reducing respiration, and moisture loss. Among treatments, 2% CaCl₂ and 2% K₂CO₃ were the most effective in maintaining overall quality under both storage conditions. In conclusion, storing pear fruit under ZECC conditions combined with 2% CaCl₂ or 2% K₂CO₃ is recommended to extend shelf life and maintain quality. Further research on other fruit crops is suggested to validate these findings.

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