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Pilot test for the commercial use of postharvest pressure infiltration of calcium into apples to maintain fruit quality in storage.

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

Type of article: Article

Summary

Apple fruits were infiltrated with 0, 2 or 4% calcium chloride (cv. Golden Delicious) and 0, 4, 6 or 8% calcium chloride for 6 minutes at a pressure of 103 kilopascals. The fruits were then rinsed, dried with paper, packed in tray pack boxes and stored at 0 deg C for 5-6 months. All calcium-chloride treatments significantly increased fruit calcium concentration compared with untreated controls and fruit firmness was positively related to fruit calcium concentration. Golden-Delicious fruits were more susceptible to skin injury caused by calcium-chloride treatment than were Delicious fruits, which were still suitable for processing. Increased fruit decay incidence was also observed in treated fruits, possibly exacerbated by calcium-chloride injury.

Details

  • Original title: Pilot test for the commercial use of postharvest pressure infiltration of calcium into apples to maintain fruit quality in storage.
  • Record ID : 1996-0263
  • Languages: English
  • Source: HortTechnology - vol. 4 - n. 3
  • Publication date: 1994

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