Fruits & Vegetables

Calcium chloride plays a key role in preserving vegetables and fruits. It helps maintain structural integrity, extends shelf life, and keeps products firm and appealing—whether they’re processed into preserves or treated post-harvest.

Preservation

Calcium chloride is a widely used additive in the preservation of fruits and vegetables. It helps maintain structural integrity, even during heating and pasteurization. This makes products like pickles, legumes, and other canned goods stay firm and visually appealing for longer.

"CaCl₂ Food: a Pure Food-Grade Ingredient"

Functions of Calcium

Calcium helps preserve the cellular structure of fruits and vegetables, preventing them from becoming mushy during processing. This applies both to canned products and to fresh produce treated with calcium chloride. The result is a firm, crisp final product with an extended shelf life.

Shelf Life

Various vegetables, such as pickles, and legumes, like beans, can be preserved as canned goods. Calcium chloride is often added to enhance shelf life and maintain texture. Fresh fruits and vegetables can also be treated with calcium chloride after harvest to prolong freshness. See also its use in fruit cultivation.