falls below 12 lbs, the texture of the fruit become mealy and
soft. The maintenance of firmness/freshness with application of
calcium chloride was expected as calcium plays an important role
in maintaining the cellular organization and regulating the enzyme
activities 5, thereby delaying the senescence. Firming and
resistance to softening resulting from addition of calcium have
been attributed to the stabilization of membrane system and
formation of calcium pectate, which increase the rigidity of
the middle portion of cell wall of fruit 6. This inhibits the degradation
of middle portion and cell wall of the fruit 7 and improves the skin
strength 8.