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Effects of postharvest calcium treatments on shelf-life and quality of apricot fruit.

Author(s) : SOUTY M., REICH M., BREUILS L., CHAMBROY Y., JACQUEMIN G., AUDERGON J. M.

Summary

Fruits of 4 cultivars were dipped in 0, 2 or 4% calcium chloride for 30 minutes at 25 deg C, stored at 2 deg C for 9 days, then kept at 20 deg C for 2 days. Fruits dipped in 2% calcium chloride were firmer than undipped fruits, but those dipped in 4% calcium chloride were softer. Respiration rate and ethylene production decreased in fruits dipped in calcium chloride. However, there were phytotoxic effects with both treatments.

Details

  • Original title: Effects of postharvest calcium treatments on shelf-life and quality of apricot fruit.
  • Record ID : 1998-0971
  • Languages: English
  • Publication date: 1995
  • Source: Source: Acta Hortic./Proc. int. Symp. Apricot Cult., Izmir, Turkey
    n. 384; 619-623; 18 ref.

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