Table 1.

Effect of calcium chloride dip and gamma irradiation treatments on firmness, water soluble pectin (WSP) and juice yield of Red Delicious apples during storage under refrigerated conditions

Storage period (days)	Treatments
	T1	T2	T3	T4	T5	T6	T7	T8	T9	T10	LSD@0.05
Firmness (kg)
30	8.1 ± 0.30a,C	8.6 ± 0.11b,C	8.1 ± 0.25a,C	8.3 ± 0.23a,C	8.6 ± 0.30b,C	8.6 ± 0.25b,C	8.6 ± 0.30b,C	8.6 ± 0.11b,C	9.1 ± 0.14c,C	9.1 ± 0.23c,C	0.20
60	7.4 ± 0.13a,B	8.1 ± 0.25b,B	7.5 ± 0.23a,B	7.5 ± 0.22a,B	7.9 ± 0.21b,B	8.2 ± 0.25b,B	8.2 ± 0.23b,B	8.1 ± 0.26b,B	8.8 ± 0.15c,B	8.8 ± 0.11c,B	0.30
90	6.3 ± 0.25a,A	7.3 ± 0.23b,A	6.5 ± 0.33a,A	6.5 ± 0.31a,A	7.3 ± 0.30b,A	7.5 ± 0.30b,A	7.4 ± 0.25b,A	7.5 ± 0.26b,A	7.9 ± 0.18c,A	8.4 ± 0.12d,A	0.20
	32.9*f	22.3* d	30.8* e	30.8* e	22.3* d	20.2* c	21.2* c	20.2* c	13.8* b	10.6* a	1.4
LSD@0.05	0.45	0.33	0.42	0.44	0.35	0.30	0.25	0.22	0.20	0.22
Water soluble pectin (%AIS)
30	0.18 ± 0.02c,A	0.11 ± 0.03a,A	0.18 ± 0.02c,A	0.16 ± 0.01c,A	0.13 ± 0.02b,A	0.11 ± 0.01a,A	0.11 ± 0.02a,A	0.12 ± 0.03a,A	0.10 ± 0.02a,A	0.10 ± 0.02a,A	0.02
60	0.35 ± 0.03c,B	0.20 ± 0.03a,B	0.33 ± 0.04c,B	0.32 ± 0.02b,B	0.30 ± 0.01b,B	0.21 ± 0.03a,B	0.20 ± 0.03a,B	0.21 ± 0.04a,B	0.20 ± 0.03a,B	0.19 ± 0.02a,B	0.02
90	0.68 ± 0.04f,C	0.47 ± 0.03c,C	0.66 ± 0.04e,C	0.66 ± 0.03e,C	0.49 ± 0.02d,C	0.48 ± 0.04c,C	0.48 ± 0.03c,C	0.47 ± 0.02c,C	0.45 ± 0.01b,C	0.43 ± 0.02a,C	0.01
	88.2*,f	82.9*,c	87.9*,e	87.9*,e	83.7*,d	83.4*,c	83.4*,c	82.9*,c	82.3*,b	81.4*,a	0.50
LSD@0.05	0.06	0.05	0.07	0.06	0.05	0.06	0.06	0.05	0.04	0.04
Juice yield (%)
30	60.2 ± 1.3a,C	62.6 ± 1.2b,C	60.2 ± 1.1a,C	62.2 ± 1.4b,C	62.4 ± 1.6b,C	62.6 ± 1.4b,C	62.6 ± 1.3b,C	63.5 ± 1.1b,C	63.7 ± 1.4b,C	64.2 ± 1.3c,C	1.5
60	54.5 ± 1.6a,B	59.8 ± 1.5c,B	55.1 ± 1.4a,B	58.3 ± 1.4b,B	58.6 ± 1.1b,B	59.2 ± 1.5b,B	59.5 ± 1.4b,B	60.2 ± 1.3c,B	60.7 ± 1.2c,B	62.4 ± 1.2d,B	1.3
90	47.8 ± 1.2a,A	54.5 ± 1.1b,A	48.2 ± 1.4a,A	53.2 ± 1.1b,A	53.7 ± 1.4b,A	54.2 ± 1.1b,A	54.4 ± 1.2b,A	55.4 ± 1.5c,A	55.8 ± 1.3c,A	58.8 ± 1.4d,A	1.6
	28.9*e	18.7*c	28.2*e	20.7*d	20.0*c	19.2*c	18.9*c	17.4*b	16.8*b	12.4*a	1.5
LSD@0.05	1.1	1.4	1.2	1.6	1.2	1.3	1.5	1.6	2.0	1.6

Values are means ± SD, n = 3; LSD = Least significant difference (p ≤ 0.05); AIS = Alcohol insoluble solids

* = Percentage decrease in firmness/Juice yield and percentage increase in water soluble pectin after 90 days of storage

Values with different superscript uppercase letters (A–C) within a column and superscript lowercase letters (a–f) within a row differ significantly (p ≤ 0.05)

T₁ = Control; T2 = 0.4 kGy; T3 = 0.5% CaCl₂; T₄ = 1.0% CaCl₂; T₅ = 1.5% CaCl₂; T₆ = 2.0% CaCl₂;

T₇ = 0.5% CaCl₂, 0.4 kGy; T₈ = 1.0% CaCl₂, 0.4 kGy; T₉ = 1.5% CaCl₂, 0.4 kGy; T₁₀ = 2.0% CaCl₂, 0.4 kGy