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Effect of calcium ions on apple fruit softening during storage and ripening.

Author(s) : STOW J.

Type of article: Article

Summary

The hypothesis that apple fruit softening results from loss of calcium from ionic linkages between pectin molecules in the middle lamella was tested by infiltration of apple fruit tissue with calcium acetate solutions. Infiltration partially reversed softening that had resulted from delayed harvesting, storage in air and 1.25% oxygen at 3.5 deg C, and ripening at 10 deg C in air. It was concluded that loss of calcium from the middle lamella is a contributing factor to softening, but other factors are also involved.

Details

  • Original title: Effect of calcium ions on apple fruit softening during storage and ripening.
  • Record ID : 1994-0963
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 3 - n. 1
  • Publication date: 1993/07

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