Impact of Calcium Chloride Dipping and Beeswax Coating on the Sensory Quality and Shelf Life of Nectarine (Prunus persica (L.) Batsch var. Nucipersica) Fruits

This study was conducted to assess the impact of calcium chloride dipping and beeswax coating on the sensory quality and shelf-life of nectarine fruits. The experiment was done under Holeta, Ethiopia condition since 2018. Nectarine fruits of variety ‘89-16N’ were harvested from Holeta Agricultural Research Center orchard and subjected to the combination of four CaCl 2 levels (0, 1.5, 3.0 and 4.5%) and three levels (0, 3 and 6%) of beeswax. The experiment was arranged in a completely randomized design with factorial arrangement in three replications. All the treatments were stored at ambient condition. The data were collected every five days interval. The results revealed that CaCl 2 dipping and beeswax coating had positively influenced the sensory quality and shelf-life of nectarine fruits. The best results were consistently obtained from the combination of 4.5% CaCl 2 and 3.0% beeswax for most of the sensory quality attributes and storage periods. Therefore, CaCl 2 dipping and beeswax coating particularly, 4.5% CaCl 2 +3% beeswax, could be considered for maintaining the sensory quality and extending the shelf-life of nectarine fruits. This study will be contributed to the existing literature by assessing the influence of calcium chloride dipping and beeswax coating on the sensory quality and shelf life of nectarine fruits.