Abstract:
The effect different concentrations of calcium dip, chitosan coating and their
combination were tested in sapodillas fruits stored at two different temperatures. Both
calcium dips and cliitosan coating have ability in minimizing the disease incidence
and disease severity in sapodillas at 28
°
C and 15
°
C. Meanwhile, at 15
°
C, sapodillas
treated with chitosan 1.5% gave greater firmness compared with other treatments. In
contrast, a combination of calcium and chitosan coating did not have ability in
maintaining firmness and reducing disease infection at both storage temperatures.
The results of this study suggests that chitosan 1.5% has potential to maintain
firmness and reduce post-harvest disease of sapodillas when stored at 28
°
C and 15
°
C.
