One of the most important damaging factor on fruits and other horticultural crops is the unsuitable conditions of their post-harvest storage, therefore the aim of this study was application of different chemical and irradiation on qualitative and quantitative shelf life of Kandahar fresh fig fruit that has commercial importance at Afghanistan, Kandahar. In order to study the effect of CaCl2 and UV-C ray application at different storage times on shelf life of fruit (Ficus carcia L. cv. Safed Kohi), one laboratory experiment as factorial based on completely randomized design with tree replications was performed at Agriculture Faculty, Ferdowsi University of Mashhad in 2019. First factor included CaCl2 at two levels (0 and 4%), second factor consisted of four levels of UV ray irradiation (0, 5, 10 and 15 minutes) and third factor shelf life time (7, 14 and 21 day). The results of analysis of variance showed that the effects of CaCl2 and UV irradiation on different shelf life time were significant at 1% probability level on all the studied traits in this study. The mean comparisons showed that with increasing shelf life and the time percentage of weight loss of fruits. The treatment with CaCl2 and UV ray cause to decrease this enhancing process, so that application of CaCl2 4% and UV irradiation for 15 minutes at 21 days of shelf life could decrease 20.79, 69.28, and 67% of these traits, respectively. With increasing shelf life and without CaCl2 usage, the soluble carbohydrate of fruits reduced, but at CaCl2 usage with increasing shelf life also this trait showed increasing process. The results also showed that with increasing the time of shelf life and at 21 day of panel test, fruit thickness, soluble solid substance and total acidity decreased and application of CaCl2 and UV ray for 15 minutes increased fruit thickness and acidity in comparison without using these treatments at 21 days. Soluble solid substance and panel test hence, only UV irradiation for 15 minutes could increase 60.47 and 266.65 % of these traits compared to control. In total, the findings of this study indicated that with increasing shelf life the quality of fruits of figs decreased and also the panel test of it showed that the characteristics of its odor and flavor decreased and market-selecting decreased. Application of CaCl2 and UV ray irradiation at different times especially for 15 minutes could improve these traits and maintain the market-selecting of this fruit for increased time. Therefore, application of these treatments is recommended for maintaining long shelf life of the fruits.

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