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© 2019 by the authors; licensee Asian Online Journal Publishing Group 
 

Agriculture and Food Sciences Research 
Vol. 6, No. 1, 71-78, 2019 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/journal.512.2019.61.71.78 

© 2019 by the authors; licensee Asian Online Journal Publishing Group 

   
 

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

 
Getaneh Seleshi1    
Kebede Woldetsadik2 
Mulualem Azene3 

 

 
( Corresponding Author) 

 
1Department of Temperate and Indigenous Fruits Research, Holeta Agricultural Research Center, Holeta, 
Ethiopia. 

 
2College of Agriculture and Environmental Sciences, School of Plant Sciences, Haramaya University, Dire Dawa, 
Ethiopia. 

 
3College of Agriculture and Veterinary Science, Department of Horticulture, Ambo University, Ambo, Ethiopia. 

 

 
Abstract 

This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on 
the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta 
condition during the off-season of 2018. Fruits of ‘89-16N’ nectarine variety were harvested from 
HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% 
and 4.5%) and three levels of BW application (0%, 3% and 6%). The experiment was arranged in 
completely randomized design with factorial arrangement in three replications. Nectarine fruits 
were stored at ambient condition after being treated with the different treatment combinations of 
BW and CaCl2. Various physico-chemical parameters were assessed. The result revealed that the 
PLW of nectarine fruits was significantly reduced. The TSS and pH values as well as TA and AA 
contents were better maintained in CaCl2 dipping with BW coatings compared with the control. 
The highest percentage of marketable fruits with the lowest decay percentage were also retained 
by CaCl2 dipping and BW coatings. Overall, the best result was consistently obtained at 3.0% BW 
with 4.5% CaCl2 treated fruits for most of the parameters assessed. Hence, CaCl2 dipping and BW 
coatings, particularly 3% BW with 4.5% CaCl2 treatment, could be considered for extending the 
shelf life and better quality of nectarine fruits. 

 
Keywords: Ambient condition, Beeswax coating, Calcium chloride, Nectarine, Physico-chemical, Quality, Shelf life. 

 
Citation | Getaneh Seleshi; Kebede Woldetsadik; Mulualem Azene 
(2019). Effect of Calcium Chloride Dipping and Beeswax Coating on 
the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch 
var. nucipersica) Fruits. Agriculture and Food Sciences Research, 
6(1): 71-78. 
History:  
Received: 12 February 2019 
Revised: 15 March 2019 
Accepted: 19 April 2019 
Published: 4 July 2019 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Contribution/Acknowledgement: The authors would like to thanks to 
Holetta Agricultural Research Center (HARC), national temperate and 
indigenous fruits research program, researchers and staff members for their 
strong support and facilitation of all the necessary things to accomplish this 
research. Besides, authors would like to acknowledge all field workers and 
technical assistants working in temperate fruits experimental site that helped 
them to get nectarine fruits used for the experiment. 
Funding: This research is funded by the Ethiopian Institute of Agricultural 
Research (EIAR) management. 
Competing Interests: The authors declare that they have no conflict of 
interests. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 72 
2. Materials and Methods ................................................................................................................................................................... 72 
3. Results and Discussion ................................................................................................................................................................... 73 
4. Conclusion ......................................................................................................................................................................................... 77 
References .............................................................................................................................................................................................. 77 
 

 

 

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Contribution of this paper to the literature 
This study contributes to existing literature by evaluating the effect of CaCl2 dipping and beeswax (BW) 
coating on the shelf life and quality of nectarine fruits. 

 
1. Introduction 

Postharvest losses in fresh fruits and vegetables are estimated in the range of 20 to 50% in developing 
countries [1] which are also estimated as high as 50% for perishable crops in Ethiopia [2]. Minimizing 
postharvest food losses can help to conserve resources and improve human well-being by contributing to food and 
nutrition security.  

Main factors responsible for the postharvest losses of most fruits are mechanical damage, microbial spoilage 
and physiological deterioration [1, 3]. Moisture loss is one of the main post-harvest problems that affect the 
quality of nectarines during long-term storage. To ensure optimum post-harvest quality, stone fruits like 
nectarines should be protected from excessive post-harvest moisture loss [4]. Decay and the incidence of internal 
defects such as woolliness, pulpiness and over-ripeness are other problems that are associated with long periods of 
storage [5].  

Edible coatings with different composition have been tested and used to prolong storage life of fruits. Lipids 
including beeswaxes are among the protective coatings used to prolong storage life of fruits [6, 7]. Edible coatings 
or edible films contribute to enhancing the shelf life of fruits by reduction of moisture loss, solute migration and 
gas exchange as well as by reducing the physiological disorders. Edible coatings have high potential to control 
browning, off flavor, microbial activity of fruits and thus extending shelf life of treated fresh commodities [8]. 

Postharvest CaCl2 application is also receiving considerable attention in recent times due to its positive effects 
on shelf life whilst maintaining quality of many fruits and vegetables. Calcium chloride delays ripening and 
senescence, reduces respiration, extends shelf life, maintains firmness, and reduces physiological disorders of many 
fruits and vegetables [9, 10]. Calcium chloride has also been reported to affect the marketing and storage of fruits 
through inhibition of ethylene synthesis, protein breakdown, weight loss and rotting [11]. However, there is no 
information on the combined effect of calcium chloride dipping and beeswax coating on the quality and shelf life of 
nectarines. Therefore, the present study was initiated to evaluate the effect of calcium chloride dipping and beeswax 
coating on the shelf life and quality of nectarine fruits. 

 
2. Materials and Methods 
2.1. Experimental Site 

The experiment was conducted at Holeta Agricultural Research Center, which is situated at 9°00` N latitude 
and 38°29` E longitude at an altitude of 2400 m.a.s.l., 40 km west of Addis Ababa along the Ambo road. The area 
receives a mean annual rainfall of 1100 mm and has a relative humidity of 60.6%. The main rainy season is from 
June to September, which accounts for 70% of the rainfall while the remaining 30% is from February to April. The 
average annual maximum and minimum temperatures are 22.1 oC and 6.2 oC respectively. The soil type in the area 
is predominantly Nitosol, which is characterized by an average organic matter content of 1.8%, Nitrogen 0.17%, 
Phosphorous 4.55 ppm and Potassium 1.12 meq/100 g of soil and pH of 5.24 [12].  
 

2.2. Treatments and Experimental Design 
The treatments consisted of 4 x 3 factorial combinations of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and 

three levels of beeswax coatings (0%, 3% and 6%). There were 12 treatment combinations assigned in a completely 
randomized design with three replications. 
 

2.3. Experimental Procedures 
Nectarine fruits of variety ‘89-16N’ were collected at uniform firm ripe stage from 12 years old full bearing 

orchard of Holeta Agricultural Research Center, temperate fruits research program experimental site. Hand 
harvesting was done and fruits were taken to the laboratory immediately after harvest. Fruits were sorted for equal 
size, uniform color and free of disease and blemishes. The fruits were then washed with tap water to cool the field 
heat down, to avoid soil particles and to reduce microbial load on the fruits and then dried with muslin cloth. 
Nectarine fruits were once dipped with 1.5%, 3.0% and 4.5% calcium chloride solutions for 15 minutes leaving the 
control. On the other hand, beeswax emulsions at the rates of 3% and 6% were prepared by dissolving with 90 °C 
heated 1000 ml water then 20 ml Oleic acid was added to the molten beeswax and slowly cooled with gentle 
stirring [13]. For fruits that received a combination of both treatments, they were first dipped in calcium chloride 
solution and drained for 10 minutes before coating with beeswax. All the fruits were then stored under ambient 
environmental condition. One hundred sixty five fruits were allotted to each treatment. Data were collected at 
every 5 days interval. Five fruits were taken and marked from each treatment for non-destructive measurements 
and five fruits were taken from each treatment randomly for destructive measurements. 
 

2.4. Methodology  
2.4.1. Physiological Loss in Weight 

Fruits samples tagged for non-destructive parameter measurements were pre-weighed by using physical 
balance. The physiological loss in weight were measured after each storage intervals and expressed in percentage 
by the following formula [14]. 

    PLW (%) =  
Weight loss (g)

weight of the fruits at the beginning of storage (g)
x 100 

 

 
 



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2.4.2. Total Soluble Solids 
The total soluble solid contents of fruits were determined by hand refractometer (0-32 °Brix). The 

refractometer was calibrated with distilled water before use and then a drop of fruit juice from each sample were 
placed on the prism and readings were recorded. The total soluble solids were expressed in degree Brix (°Brix) 
[15]. 
 

2.4.3. Titratable Acidity 
The titratable acidity of nectarine fruits was determined according to Garner, et al. [16]. In a 100 ml beaker, 6 

g of fruit juice with 50 ml distilled water were added and titrated against 0.1N sodium hydroxide solution to an end 
point of 8.2, measured with the pH meter. The milliliters (ml) of NaOH used were recorded. Then, the titratable 
acidity was calculated in terms of malic acid and was expressed as percent on pulp; 

     Acid (%) =
[mls NaOH used] ×  [0.1 N NaOH] × [milliequivalent factor]

grams of sample
x 100 

 

2.4.4. Ascorbic Acid 
Ascorbic acid content of nectarine fruits was determined by titrimetric method using 0.5% Oxalic acid, 2, 6-

Dichlorophenol-Indophenol (DCPIP) solutions and ascorbic acid standard solution. The ascorbic acid content of 
nectarine fruit juice was computed by the following formula and the result was expressed as mg per 100 g of 

sample [17];  

 Ascorbic acid =  
DCPIP (ml)used to titrate the juice 

DCPIP (ml) used to titrate the standard ascorbic acid 
x 1 mg/ml 

2.4.5. Decay 
The percentage of disordered fruits including all of the spoiled fruits that resulted from fungus, bacterial and 

pathogens rots were assessed with visual observation. Decay loss was calculated from observation made on number 
of fruits infected on each day to the numbers of fruits initially stored and then percentage of decay loss was worked 
out by the following formula [18]; 

Decay (%) =
No_of fruits  infected

No− of sample fruits initially stored
x 100 

 
2.4.6. Percentage of Marketable Fruits 

The percentage of marketable fruits was subjectively assessed according to the procedure of Mohammed, et al. 
[19]. The descriptive quality attributes were determined by observing the level of decay, color, surface defects and 
shriveling. A 1–9 rating scales of which; 1= unsalable, 3 =unmarketable, 5 = fair, 7 = good and 9 = excellent were 
used to evaluate the marketable fruits. Fruits receiving a rating of five and above were considered marketable, 
while those rated less than five were considered unmarketable. The number of marketable fruits was used as a 
measure to calculate the percentage of marketable fruits during storage and converted by the following formula; 

  Percentage  of marketable fruits =
Number of marketable fruits     

Total number of fruits 
x 100 

 

2.5. Data Analysis 
The data were subjected to analysis of variance (ANOVA) in CRD with factorial arrangement to determine 

differences between the treatments [20]. The results were analyzed using Statistical Analysis System (SAS) 
version 9.0. Comparisons of the treatment means was done by the least significant difference (LSD) test at 5% 
significance level. 
 

3. Results and Discussion 
3.1. Physiological Loss in Weight 

Highly significant (P≤0.001) difference in the physiological loss in weight (PLW) of nectarine fruits was 
observed due to the interaction effect of CaCl2 dipping and beeswax (BW) coatings Table 1. The highest rates of 
PLW, 5.38% and 11.79%, were observed in control fruit samples while the lowest values of 2.44% and 5.47% were 
recorded in 6% BW with 0% CaCl2 treatment after 5th and 10th days of storage, respectively. While fruits not 
treated with beeswax and CaCl2 were discarded after 15 days of storage, the highest PLW (19.30%) was recorded 
from 0% BW with 1.5% CaCl2 among the remaining treatments, whereas treatment of 6% BW with 0% CaCl2 had 
the lowest loss in Weight. However, 6% wax combined with 3.0 and 4.5% CaCl2 equally reduced the PLW of fruits, 
which were in the range of 10.26 to 10.3%. At day 20, the PLW for 3% BW with 4.5% CaCl2 treated fruits was 
reduced nearly by half as compared to the highest PLW of 27.55% for 0% BW with 3.0% CaCl2 treatment. Fruits 
not treated with beeswax as well as those treated with 3% beeswax combined with no and 1.5% CaCl2 were all 
discarded on day 25. Among the remaining treatments, the highest loss (23.36%) was observed from 6% BW with 
1.5% CaCl2 while the lowest PLW (19.30%) was recorded in 3% BW with 4.5% CaCl2 treatment. 

There was a general increase of PLW as the storage period advanced for all of the treatments. Treating 
nectarine fruits with 3% BW with 4.5% CaCl2 kept the PLW low up to the end of shelf life though 6% BW 
combined with 0% CaCl2 treatment better reduced PLW up to day 15 Table 1. This result is in agreement with 
reports of El-Badawy [21] who observed reduced weight loss in ‘Florida prince’ peach treated by the combination 
of CaCl2 and chitosan coating. Weight loss of fresh fruits is mainly due to water loss because of evaporation and 
transpiration while dry matter is lost by respiration. Hence, the lowest PLW of the fruits could be related to 
modified atmosphere created by BW coatings and effect of CaCl2 dipping on respiration, which probably lowered 
the rate of transpiration, water loss and oxidation reactions when the treatments are combined. However, waxed 
barrier must not be so complete as to block essential movement of O2 gas in to the fruit or CO2 out of it Kader 
[22]. 
 



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3.2. Total Soluble Solids 
The interaction effect of CaCl2 dipping and beeswax (BW) coatings had highly significant (P≤0.001) influence 

on the TSS content of nectarine fruits Table 2. The control fruit samples had the highest TSS of 10.73 °Brix, 
whereas fruits treated with 6% BW with 4.5% CaCl2 had the lowest TSS of 8.4 °Brix on day 5. Similarly, the 
highest TSS value was recorded in the control fruit samples while the lowest was observed in 6% BW with 0% 
CaCl2 treatment on day 10. On day 15, TSS value of 13.80 °Brix was recorded in 0% BW with 3.0% CaCl2 
treatments while fruits treated with 6% BW combined with 0% CaCl2 had 2.6 °Brix less TSS value. On day 25, 
fruits dipped in 6% BW in combination with 0% CaCl2 recorded the highest TSS value (13.27 °Brix), which did not 
vary statistically with those treated with 6% BW combined with 1.5 and 4.5% CaCl2. Whereas, the lowest TSS 
value (12.33 °Brix) was observed both in 3% BW with 4.5% CaCl2 and 6% BW with 3.0% CaCl2 treated fruits. 

In general, there was a gradual increase in TSS value of nectarine fruits for most of the treatments over time. 
However, CaCl2 dipping and BW coatings had significantly maintained the TSS of nectarine fruits higher towards 
the end of storage period. The increase in TSS was probably due to the hydrolysis of polysaccharides and 
concentrated juice content because of dehydration with the passage of storage time [9, 23]. The higher TSS 
content in control fruits might be due to faster changes of ripening resulting in breakdown of complex 
carbohydrates into simple sugars at a faster rate. This might also be due to high weight loss, which is mainly due to 
the water loss that leads to higher concentration of sugars in fruits during the storage [24, 25]. The lower 
respiration rate for CaCl2 dipping and BW coatings might, therefore, reduce the use of metabolites resulting in 
slow conversion of carbohydrates to sugars. 
 
Table-1. Effect of calcium chloride dipping and beeswax coating on the physiological loss in weight (%) of nectarine fruits under Holeta 
condition, 2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD 
test); ns: non-significant; ***: P ≤ 0.001.  

 
Table-2. Effect of calcium chloride dipping and beeswax coating on the total soluble solids content (°Brix) of nectarine fruits under Holeta 
condition, 2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD test); 
ns: non-significant; ***: P ≤ 0.001.  

 

3.3. Titratable Acidity 
Nectarine fruits showed highly significant (P≤0.001) difference in titratable acidity (TA) due to the interaction 

effect of CaCl2 dipping and beeswax (BW) coatings up to 20 days of storage Table 3. The highest TA values (1.55% 
and 1.42% malic acid) were recorded in 6% BW with 0% CaCl2 treated fruits while the lowest TA values (1.16% 
and 0.68% malic acid) were observed in control fruit samples on day 5 and 10, respectively. However, at day 15 and 
20, the highest TA values were maintained at 3% BW with 4.5% CaCl2 treated fruits whereas fruits treated at 0% 
BW combined with 1.5% and 3.0% CaCl2 on day 15 and 20, respectively, recorded the least (0.78%) TA value. 

Treatment Storage period (days) 

BW (%) CaCl2 (%) 5 10 15 20 25 

0 0 5.38a ±0.07 11.79a±0.39 - - - 
0 1.5 5.18a±0.25 11.05b±0.10 19.30a±0.29 - - 
0 3.0 4.57b±0.09 10.28c±0.07 17.76b±0.18 27.55a±0.21 - 
0 4.5 4.78b±0.16 9.74d±0.05 17.46b±0.29 25.47b±0.56 - 
3 0 3.06cd±0.10 7.49f±0.26 12.35c±0.32 18.60c±0.45 - 
3 1.5 3.32c±0.38 7.98e±0.16 12.65c±0.80 18.39c±1.04 - 
3 3.0 2.92de±0.39 6.47h ±0.18 10.74de±0.66 16.08de±0.65 22.18b±0.26 
3 4.5 2.58ef±0.15 5.76ij±0.10 9.35fg±0.93 14.08g±0.26 19.30e±0.73 
6 0 2.44f ±0.34 5.47j±0.23 9.11g±0.62 14.51fg±0.50 20.00de±0.95 

6 1.5 3.07cd±0.12 7.01g ±0.28 11.68cd±0.51 17.07d±0.90 23.36a±0.32 
6 3.0 2.76def±0.08 5.96i±0.28 10.30ef±0.66 15.81e±0.28 21.93bc±0.78 
6 4.5 2.60ef±0.13 5.98i±0.21 10.26ef±0.44 15.35ef±0.59 21.02cd ±0.11 
Significance      

BW (A) *** *** *** *** ns 
CaCl2 (B) *** *** *** *** *** 

A * B *** *** *** *** *** 

Treatment Storage period (days) 

BW  (%) CaCl2 (%) 5 10 15 20 25 

0 0 10.73a±0.12 13.57a±0.15 - - - 
0 1.5 10.50ab±0.10 12.67b±0.23 11.80e±0.20 - - 
0 3.0 10.47b±0.12 12.73b±0.12 13.80a±0.20 13.53ab±0.12 - 

0 4.5 9.63de±0.21 11.93c±0.12 12.47b±0.23 13.80a±0.20 - 

3 0 9.47e±0.12 11.40d±0.20 11.73e±0.12 13.47b±0.12 - 

3 1.5 9.20f±0.20 10.87e±0.12 12.40bc±0.20 12.93de±0.12 - 

3 3.0 9.80cd±0.17 10.80e±0.20 11.80e±0.20 12.73e±0.12 12.80b±0.35 

3 4.5 8.70g±0.10 10.37f±0.15 11.87de±0.23 12.20g±0.20 12.33c±0.12 

6 0 9.40ef±0.00 9.50g±0.10 11.20f±0.20 13.27bc±0.12 13.27a±0.23 

6 1.5 9.47e±0.12 10.93e±0.12 11.93de±0.12 12.67ef±0.31 13.07ab±0.12 
6 3.0 10.00c±0.20 11.03e±0.15 12.13cd±0.23 12.40gf±0.20 12.33c±0.12 
6 4.5 8.40h±0.20 10.33f±0.23 11.93de±0.12 13.07cd±0.12 13.00ab±0.00 
Significance      

BW (A) *** *** *** *** ns 
CaCl2 (B) *** *** *** *** *** 

A * B *** *** *** *** *** 



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Generally, the TA of nectarine fruits declined as storage period prolonged for all of the treatments. While TA 
value of non-treated fruits were low at all storage periods, treatments that involved CaCl2 dipping and beeswax 
coatings, particularly 3% BW with 4.5% CaCl2, maintained relatively higher TA levels. This result agreed with 
reports of Sahar [26] who detected a decrease in acidity of nectarine fruits during 28 days of storage. During fruit 
ripening in storage, fruit utilizes carbohydrates and acids for energy requirement of cells and synthesis of other 
compounds such as flavor compounds [25, 27]. Titratable acidity (TA) is often related to maturity [28]. Titratable 
acidity of fruits is an indicator of potential storage quality, which declines gradually over the storage period [29]. 
The faster decrease in acidity gives rise to a faster senescence [30]. The highest reduction and lowest value of 
titratable acidity could, therefore, be due to higher respiration rate and related metabolic activity, which enhances 
the consumption of organic acids. 
 
Table-3. Effect of calcium chloride dipping and beeswax coating on the titratable acidity (%) of nectarine fruits under Holeta condition, 
2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD 
test); ns: non-significant; ***: P ≤ 0.001.  

 

3.4. Ascorbic Acid 
Highly significant (P≤0.001) variation in the ascorbic acid (AA) content of nectarine fruits was recorded due 

to the interaction effect of CaCl2 dipping and beeswax (BW) coatings except for day 25 Table 4. The lowest AA 
value of 8.44 mg/100 g was recorded in control fruit samples while the highest of 12 mg/100 g was observed in 6% 
BW + 4.5% CaCl2 and 6% BW + 0% CaCl2 treated fruits on day 5. However, non-significant difference between 0% 
BW with 1.5% CaCl2 and 0% BW with 1.5% CaCl2 as well as between 0% BW with 4.5% CaCl2, 3% BW with 0% 
CaCl2, 3% BW with 4.5% CaCl2 and 3% BW with 4.5% CaCl2 was observed on the same day. On day 10, fruits 
treated at 6% BW with 0% CaCl2 had the highest AA value (9.78 mg/100 g) while it dropped to 4.44 mg/100 g in 
control fruits. Whereas, fruits treated with 0% BW with 4.5% CaCl2 and 6% BW with 1.5% CaCl2 showed non-
significant variation.  
 
Table-4. Effect of calcium chloride dipping and beeswax coating on the ascorbic acid contents (mg/100 g) of nectarine fruits under Holeta 
condition, 2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD 
test); ns: non-significant; *: P ≤ 0.05; **: P ≤ 0.01; ***: P ≤ 0.001.  

 
The AA content of nectarine fruits in general had substantially decreased as storage period advanced 

irrespective of the treatments. However, relatively higher AA content of nectarine fruits was maintained with 
CaCl2 dipping and beeswax coating, particularly 3% BW + 4.5% CaCl2 treated fruits, compared with the control 
Table 4. Sahar [26] reported similar result on nectarine fruits using essential oils and Davarynejad, et al. [31] on 

Treatment Storage period (days)   

BW  (%) CaCl2  (%) 5 10 15 20 25 

0 0 1.16h ±0.08 0.68h±0.02 - - - 

0 1.5 1.29g±0.02 1.17g±0.08 0.78d±0.07 - - 

0 3.0 1.43cde±0.03 1.23cdef±0.02 1.12c±0.00 0.78f±0.02 - 

0 4.5 1.49ab±0.02 1.28c±0.02 1.23b±0.09 0.91e±0.04 - 

3 0 1.36f±0.07 1.19efg±0.03 1.12c±0.00 0.92de±0.00 - 

3 1.5 1.29g±0.02 1.20defg±0.02 1.15bc±0.07 0.92de±0.05 - 

3 3.0 1.38ef±0.03 1.25cd±0.04 1.19bc±0.06 0.94cde±0.05 0.72±0.02 

3 4.5 1.44bcd±0.01 1.36b±0.00 1.33a±0.03 1.12a ±0.00 0.75±0.03 

6 0 1.55a±0.02 1.42a±0.02 1.24b±0.03 1.01b± 0.00 0.72±0.06 

6 1.5 1.42def±0.03 1.19fg±0.06 1.18bc± 0.03 0.98bcd±0.03 0.69±0.03 
6 3.0 1.48bc±0.02 1.24cdef±0.03 1.19bc±0.03 0.95bc±0.03 0.69±0.02 
6 4.5 1.47bcd±0.00 1.25cde±0.02 1.22b±0.09 0.98bc±0.02 0.75±0.03 

Significance      

BW (A) *** *** *** *** ns 

CaCl2 (B) *** *** *** *** ns 

A * B *** *** *** *** ns 

Treatment Storage period (days)   

BW (%) CaCl2 (%) 5 10 15 20 25 

0 0 8.44d±0.77 4.44d±0.77 - - - 
0 1.5 9.33bcd±0.00 7.33c±0.67 4.89e±0.77 - - 
0 3.0 9.33bcd±0.00 7.56c±0.77 5.78cde±0.77 4.00d±0.00 - 
0 4.5 10.67ab±0.00 8.89ab±0.77 7.00ab±0.00 4.00d±0.00 - 
3 0 10.67ab±1.34 8.00bc±0.67 5.78cde±0.77 4.00d±0.00 - 
3 1.5 8.89cd±0.77 7.78c±0.39 5.33de±0.00 4.00d±0.00 - 

3 3.0 10.22bc±1.54 8.00bc±0.00 6.22bcd±0.77 4.00d±0.00 4.00±0.00 
3 4.5 10.67ab±0.00 9.55a±0.39 8.00a±0.00 5.78a±0.77 4.44±0.77 

6 0 12.00a±0.00 9.78a±0.77 7.11ab±1.54 5.33ab±0.00 4.44±0.77 

6 1.5 9.78bcd±0.77 8.00bc±0.00 6.78bc±0.19 4.44cd±0.77 4.00±0.00 

6 3.0 10.67ab±1.34 8.22bc±0.39 6.89abc±0.19 4.89bc±0.77 4.00±0.00 
6 4.5 12.00a±0.00 8.89ab±0.38 6.22bcd±0.77 4.22cd±0.39 4.00±0.00 

Significance      
BW (A) *** *** * ** ns 

CaCl2 (B) *** *** ** ns ns 
A * B  *** *** *** *** ns 



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apricot fruits. The lower level of AA in control might be due to increased respiration, which accelerates the 
deteriorative oxidation reaction and loss of ascorbic acid [32, 33]. Ascorbic acid is an important nutrient and is 
very sensitive to degradation due to its oxidation compared to other nutrients during food processing and storage 
[34].  
 

3.5. Decay 
Highly significant (P≤0.001) difference on the occurrence of nectarine fruit decay was observed due to the 

interaction effect of CaCl2 dipping and beeswax (BW) coatings Table 5. There was a highest and massive decay of 
fruits in control fruit samples. At day 5, only control fruit samples had decayed fruits (40%), which increased to 
73.33%, followed by fruits treated with 1.5% CaCl2 with no beeswax coating on day 10. All fruits that received 6% 
BW, irrespective of CaCl2 treatments, as well as fruits treated by 3% BW with 3.0 and 4.5% CaCl2 and 0% BW with 
4.5% CaCl2 did not show sign of decay till day 15. While, it reached 66.67% in fruits treated with 1.5% CaCl2 alone 
and discarded in the control treatment (Table 5). However, a relatively reduced fruit decay amounting to 20% to 
60% was observed in fruits receiving 6 and 3% BW combined with higher concentrations of CaCl2 during the 
subsequent storage periods. At day 25, the highest decay (60%) was observed from 6% BW with 0% CaCl2 and 6% 
BW with 1.5% CaCl2 treated fruits whereas the lowest (20%) was from 3% BW with 3.0% CaCl2 and 3% BW with 
4.5% CaCl2 treated fruits Table 5.  
 

Table-5. Effect of calcium chloride dipping and beeswax coating on the percentage decay of nectarine fruits under Holeta condition, 2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD 
test); ns: non-significant; ***: P ≤ 0.001.  

 
The percentage of decayed fruits gradually increased as storage period advanced for all of the treatments. 

However, CaCl2 and beeswax coating significantly reduced fruit decay loss for relatively longer period. Fruits 
treated either at 3% BW + 3.0% CaCl2 or 3% BW + 4.5% CaCl2 better reduced the decay occurrence up to shelf life 
termination. Gayed, et al. [35] reported similar finding where CaCl2 and chitosan application reduced decay 
percentage of ‘Early Swelling’ peach fruit. It has been observed that coating has the ability to prevent the growth 
of fungi in wide horticultural produces [36]. The use of edible coating combined with natural antimicrobials is a 
good strategy to increase shelf life of fruits [37]. The reduction of decay in CaCl2 dipping and BW coatings could 
be due to the coatings film property which acted as a barrier for the growth of microbes. The difference in decay 
percentage might also be due to the modified atmospheric difference created by different levels of BW coatings. 
Fruit decay might also be reduced due to the combined role of CaCl2, which act as a reducer of fruit softening by 
strengthening of the cell walls, and beeswax by covering cuticle and lenticels of the fruits. Hence, reduction of 
respiration rate and ripening process by the treatments probably minimized the occurrence of fruit decay.  
 

3.6. Percentage of Marketable Fruits 
The percentage of marketable nectarine fruits was highly significantly (P≤0.001) influenced due to the 

interaction effect of CaCl2 dipping and BW coatings (Table 6). Beeswax (3 and 6%) with all levels of CaCl2, and 3 
and 4.5% CaCl2 alone kept fruits 100% marketable up to 10 days of storage while it dropped to 26.7 and 80% in the 
control and 1.5 % CaCl2 treated fruits alone, respectively. Treatment combinations of 3% BW + 4.5% CaCl2 and 6% 
BW + 0% CaCl2 maintained fruits marketability to 100% till day 15 while it dropped to nil in the control to 33.33% 
in 0% BW + 1.5% CaCl2 treated fruits. At day 20, fruits in the 0% BW + 1.5% CaCl2 treatment were discarded, 
while the highest percentage of marketable fruits (80%) was recoded for 3% BW with 4.5% CaCl2 treated fruits and 
the lowest (33.33%) was from 0% BW with 3% CaCl2 treated fruits. Similarly, at day 25, all treatment combinations 
consisting of 0% BW with all levels of CaCl2 and 3% BW with 0 and 1.5% CaCl2 were discarded. Among the 
remaining treatments, the highest percentage of marketable fruits (53.33%) was observed from 3% BW + 4.5% 
CaCl2 and 6% BW + 3.0% CaCl2 treated fruits while the lowest (20%) was recorded for 6% BW + 1.5% CaCl2 
treated fruits Table 6.  

In general, the marketability of nectarine fruits gradually declined over storage time. Decay and over ripening 
were the reason of shelf life termination for control fruits, while shriveling as well as little decays were the cause of 
shelf life termination and un-marketability for treated fruits. However, CaCl2 dipping and beeswax coatings had 
significantly maintained the marketability of fruits. Particularly, treatment with 3% BW + 4.5% CaCl2 had 
consistently kept the highest percentage of marketable fruits up to the last date of storage. This result was 
comparable with reports of Eryani-Raqeeb, et al. [38] who noticed that 2.5% calcium combined with chitosan 

Treatment Storage period (days)   

BW (%) CaCl2  (%) 5 10 15 20 25 

0 0 40.00±0.00 73.33a±7.31 - - - 
0 1.5 0.00±0.00 20.00b±0.00 66.67a±7.31 - - 
0 3.0 0.00±0.00 0.00c±0.00 20.00b±0.00 40.00b±0.00 - 
0 4.5 0.00±0.00 0.00c±0.00 0.00c±0.00 20.00c±0.00 - 
3 0 0.00±0.00 0.00c±0.00 20.00b±0.00 53.33a±6.66 - 
3 1.5 0.00±0.00 0.00c±0.00 20.00b±0.00 40.00b±0.00 - 

3 3.0 0.00±0.00 0.00c±0.00 0.00c±0.00 20.00c±0.00 20.00c±0.00 

3 4.5 0.00±0.00 0.00c±0.00 0.00c±0.00 20.00c±0.00 20.00c±0.00 

6 0 0.00±0.00 0.00c±0.00 0.00c±0.00 33.33b±7.32 60.00a±0.00 

6 1.5 0.00±0.00 0.00c±0.00 0.00c±0.00 40.00b±0.00 60.00a±0.00 
6 3.0 0.00±0.00 0.00c±0.00 0.00c±0.00 20.00c±0.00 40.00b±0.00 
6 4.5 0.00±0.00 0.00c±0.00 0.00c±0.00 20.00c±0.00 33.33b±7.32 
Significance      

BW (A)  ns *** *** *** 
CaCl2 (B)  *** *** *** *** 

A * B  *** *** *** *** 



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coating extended the storage life of papaya fruits. Similarly, extended shelf life period was observed in plum fruits 
[39] and strawberries treated with edible coatings [40]. The lowest firmness loss, shriveling, decay occurrence 
and better appearance due to delayed metabolic rates might be the reason for the highest percentage of marketable 
fruits of CaCl2 + BW coating treatments. However, the causes of shelf life termination for CaCl2 dipping and BW 
coating treated fruits were fruit shriveling, decay and over ripening while decay was the main cause of shelf life 
termination for control fruits. 
 
Table-6. Effect of calcium chloride dipping and beeswax coating on the percentage of marketable nectarine fruits under Holeta condition, 
2018. 

Note: BW: beeswax; data after ± are standard deviations (n=3); means with the same letter (s) in a column are not significantly different at P ≤ 0.05 (LSD 
test); ns: non-significant; ***: P ≤ 0.001. 

 
4. Conclusion 

Calcium chloride dipping and BW coatings had substantially reduced the PLW and significantly maintained 
the TSS, TA and AA of nectarine fruits. It also significantly minimized nectarine fruit decay and maintained 
marketability as well. Hence, calcium chloride dipping and beeswax coatings, particularly treatment with 3% BW + 
4.5% CaCl2, could be considered as an alternative technology for shelf life extension and better quality.  

 
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Treatment Storage period (days) 

BW (%) CaCl2 (%) 5 10 15 20 25 

0 0 60.00c±0.00 26.67c±11.55 - - - 
0 1.5 93.33b±11.55 80.00b±0.00 33.33e±11.55 - - 
0 3.0 100.00a±0.00 100.00a±0.00 60.00d±0.00 33.33e±11.55 - 
0 4.5 100.00a±0.00 100.00a±0.00 80.00c±0.00 40.00de±0.00 - 
3 0 100.00a±0.00 100.00a±0.00 80.00c±0.00 46.67cd±11.55 - 
3 1.5 100.00a±0.00 100.00a±0.00 66.67d±11.55 40.00de±0.00 - 
3 3.0 100.00a±0.00 100.00a±0.00 93.33ab±11.55 53.33bc±11.55 40.00b±0.00 
3 4.5 100.00a±0.00 100.00a±0.00 100.00a±0.00 80.00a±0.00 53.33a±11.55 

6 0 100.00a±0.00 100.00a±0.00 100.00a±0.00 73.33a±11.55 40.00b±0.00 

6 1.5 100.00a±0.00 100.00a±0.00 86.67bc±11.55 40.00de±0.00 20.00c±0.00 
6 3.0 100.00a±0.00 100.00a±0.00 80.00c±0.00 60.00b±0.00 53.33a±11.55 
6 4.5 100.00a±0.00 100.00a±0.00 86.67bc±11.55 60.00b±0.00 40.00b±0.00 
Significance      

BW (A) ns ns *** *** ns 
CaCl2 (B) *** *** *** *** *** 

A * B *** *** *** *** *** 



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