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Calcium source affects calcium content, firmness, and degree of injury of apples during storage.

Author(s) : BEAVERS W. B., SAMS C. E., CONWAY W. S., BROWN G. A.

Type of article: Article

Summary

Fruit from five apple (Malus domestica Borkh.) cultivars were pressure-infiltrated at 103 kilopascals for 6 minutes with a 0, 0.73, 1.46, 2.91 or 5.82% (w/v) calcium-equivalent solution of calcium chloride, calcium EDTA chelate, or buffered calcium chloride solution (Stopit). The fruit were stored at 0 more or less 1 deg C for 18 weeks and then evaluated for calcium content, firmness, and injury. Fruit treated with calcium chelate had no increase in fruit calcium content and were injured at all treatment levels. No significant differences occurred in fruit calcium levels between calcium chloride and Stopit treatment. Apples treated with Stopit were generally firmer than apples treated with calcium chloride.

Details

  • Original title: Calcium source affects calcium content, firmness, and degree of injury of apples during storage.
  • Record ID : 1995-3600
  • Languages: English
  • Source: HortScience - vol. 29 - n. 12
  • Publication date: 1994/12
  • Document available for consultation in the library of the IIR headquarters only.

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