Total phenolic contents of all calcium treated samples increased when comparing with those of fresh cut and untreated samples. However, the sample at Day2 of ripening includes untreated, the sample treated with 0.2 M, 0.3 M calcium lactate and the sample treated by calcium propionate at all concentration levels are lower total phenolic contents than fresh cut fruit. Compared to fresh cut samples, all frozen-thawed samples are decreased in vitamin c contents which because vitamin C was affected by the pretreatment and the freezing process. When comparing with untreated samples, the sample treated with calcium chloride at 0.1 and 0.2 M at Day2 of ripening can preserve higher vitamin C contents than others samples. The sample treated with calcium lactate and calcium propionate can preserve vitamin C not significantly different with untreated samples. The degradation of vitamin C in samples came from the thawing process. Change in water phase from solid to liquid during thawing causes vitamin C which is very easily soluble in water will go missing (Ira Mulyawanti et al., 2010).