Influence of Ca CaCl2 dipping on postharvest quality and shelf life of bell pepper (Capsicum annuum L. cv. California Wonder)

Bell pepper (Capsicum annuum L.) experiences significant loss during postharvest handling. This study aimed to provide an alternative handling technology for the vegetable. The factor studied was Ca CaCl2 at 4 levels: 0% (distilled water), 3, 6 and 9%. Weight total soluble solids were determined interval of 3 days whereas chlorophyll, Fe, ascorbic acid content days. Shelf life elapsed when fruit lost 25% their initial weight. Calcium reduced weight by up 16.7%, increased 252.7%, maintained 11.8%,  chlorophyll 23.3%, Fe 10.1%, 13.9% 13.7% extended shelf 6% best treatment therefore can be used bell growers, retailers consumers maintain quality pepper. Key words: Chemical treatment, vegetable, fresh loss, acid.