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Effects of vacuum infiltration, dipping in calcium chloride and postharvest heat treatment on firmness and calcium content of apples.

Author(s) : RAHEMI M., BAHRANI A.

Type of article: Article

Summary

Apples (Malus domestica cv 'Red Delicious') were vacuum infiltrated (250 mm Hg) for 30 seconds with 0, 1.5, 3 and 6% solutions of calcium chloride and stored at 0 °C for 6 months, followed by one week of storage at 20 °C. Calcium chloride solutions at 3 and 6% significantly increased fruit firmness tested either immediately after removal from storage or after being held for one week et 20 °C. The correlation coefficient between calcium content and fruit firmness was highly significant. In another experiment, 'Red Delicious' apples were treated by dip infiltration in 0 and 3% calcium chloride solution for 3 minutes, heat treatment for 4 days at 38 °C and dip infiltration (3% calcium chloride) plus heat treatment before storage at 0 °C for 6 months. Heat treatment and the combination of dip infiltration plus heat treatment significantly increased fruit firmness either immediately after removal from storage or after being held for one week at 20 °C.

Details

  • Original title: Effects of vacuum infiltration, dipping in calcium chloride and postharvest heat treatment on firmness and calcium content of apples.
  • Record ID : 2005-1942
  • Languages: English
  • Source: Iran agric. Res. - vol. 22 - n. 1
  • Publication date: 2003

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