Effect of Pre and Post-Harvest Calcium Chloride Treatments on Microbial and Sensory Attributes of Sweet Cherry

This study was conducted to evaluate the effects of pre- and post-harvest applications of calcium chloride on the physicochemical, microbial, and sensory attributes of sweet cherries cultivated in District Skardu, Gilgit-Baltistan. All treated and untreated cherry samples were packed in foam trays and stored at room temperature for 20 days. The treatments included C₀ (untreated control), C₁ pre (0.5% calcium chloride, pre-harvest), C₂ pre (1% calcium chloride, pre-harvest), C₃ post (0.5% calcium chloride, post-harvest), and C₄ post (1% calcium chloride, post-harvest). The average physicochemical parameters recorded were, moisture content (81%), pH (4.41), total soluble solids (13.91 °Brix), non-reducing sugars (1.54%), reducing sugars (9.86%), titratable acidity (1.54%), and ascorbic acid (9.51 mg/100g). Among all treatments, C₄ post-harvest (1% calcium chloride) showed greater performance based on physicochemical and sensory characteristics. Although sensory scores declined during storage, the lowest reduction in color (7.50%) and flavor (8.53%) was observed in C₄. Similarly, texture and overall acceptability decreased over time, with the minimum decline recorded in C₄ (12.19% and 19.51%, respectively). Microbial analysis indicated that total plate counts were highest in the untreated control (C₀) and lowest in C₄, demonstrating the effectiveness of calcium chloride in reducing microbial growth. Overall, post-harvest application of 1% calcium chloride proved to be the most effective treatment in maintaining quality, minimizing microbial load, and extending the shelf life of sweet cherries compared to pre-harvest treatments and the untreated control.