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

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.