Effect of calcium chloride and gibberellic acid applications on post-harvest quality and extending the shelf life of Date palm fruits

A field experiment was conducted at the Horticulture lab, Department of Horticulture, School of Agricultural Sciences, Career Point University, Kota during 2024-2025. In the experiment, Khalal (Doka) stage freshly harvested fruits of date palm variety Barhee weretreated with different concentrations of CaCl2 (0%, 1.0%, 1.5%, 2.0% and 2.5%,) and GA3 (0, 20, 40 and 60 ppm) and stored in polyethylene bags at 5 ºC temperature. The observations on the stored fruits were recorded after every 5th day of storage upto 15th day. The minimum physiological loss in weight and rotting were observed in fruits treated with 2.5% CaCl2 over the whole 15 days duration of storage. The maximum TSS, acidity, ascorbic acid content, total sugars, reducing sugar and non-reducing sugar were recorded in fruits treated with 2.5% CaCl2 during the whole storage duration. The minimum physiological loss in weight, rotting and acidity were observed in fruits treated with 60 ppm GA3 over the whole 15 days duration of storage. The maximum TSS, ascorbic acidcontent, total sugar, reducing sugar and non-reducing sugar were recorded in fruits treated with 60 ppm GA3 during the whole storage duration.