-Effect of using calcium gluconate and calcium lactate with some  sanitizers on quality attributes and storability of cantaloupe fruits-

-Effect of using calcium gluconate and calcium lactate with some 
sanitizers on quality attributes and storability of cantaloupe fruits
This study was carried out during 2021 and 2022 seasons on cantaloupe fruits cv. Primal, 
Galia type to investigate the impact of post-harvest treatments of calcium gluconate and 
calcium lactate alone and in combined with sanitizers like Ozone and Hydrogen peroxide 
(H2O2), as well as distilled water as control treatment on maintaining the quality attributes, 
overall appearance, firmness, color, decay reduction, weight loss prevention, and shelf life 
extension of cantaloupe fruits during storage at 5°C and 95% RH for 28 days. The findings 
indicated that all postharvest treatments outperformed the control treatment in decreased 
weight loss, decay and maintained firmness, color, total soluble solids, total sugar content and 
ascorbic acid. Further were cantaloupe fruits treated with calcium gluconate with H2O2 was 
the most effective in preserving quality attributes and giving fruits a good overall appearance 
after 28 days of storage at 5°C..