Effect of calcium chloride and gallic acid combination on the extension of postharvest life of Lagenaria siceraria, a vegetable with medicinal importance Suthar Hinal1, Patel Shivani P.2, Patel Illa C.3, Panigrahi Motilal4, Panigrahi Jitendriya1,* 1Department of Biotechnology, Shri A.N. Patel P.G. Institute of Science and Research, Anand-388001, Gujarat, India 2Department of Biochemistry and Genetics, La Trobe University, Bundoora, Melbourne, Australia, 3086 3Department of Life Sciences, Hemchandracharya North Gujarat University, Patan, Gujarat, India 4Department of Mathematics & Humanities, Institute of Technology, Nirma University, Ahmedabad, Gujarat, India *Corresponding author e-mail: jitenp2001@gmail.com
Online published on 2 April, 2021. Abstract Lagenaria siceraria (Mol.) Standl. consists of all essential elements that are required for good and normal human health. Post harvest losses occur due to lack of proper packaging material, microbial spoilage, and improper handling during transport. Thus, this study deals with viability, sensory evaluation, antioxidant enzymatic activities of L. siceraria fruits by the treatment of a combination of calcium chloride and gallic acid (abbreviated as CG) for 21 days storage at room temperature. The solutions were prepared by the addition of CG in equal amount with different concentrations: 1:1 μM, 2:2 μM, 3:3 μM, and 4:4 μM. The untreated L. siceraria fruits survived for 14 days. However, all the coated L. siceraria fruits could sustain for 21 days, and the combination of 2:2 μM CG was superior in all aspects. The combination of calcium chloride and gallic acid showed beneficial effects by delaying the ripening process. Top Keywords L. siceraria, CaCl2, Gallic acid, Postharvest. Top |