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The effect of heat treatment on apple epicuticular wax and calcium uptake.

Author(s) : LURIE S., FALLIK E., KLEIN J. D.

Type of article: Article

Summary

The heat treatment increases calcium concentration in the wax and the peel of fruit, probably due to increased water loss during the heating. The heat treatment also fills in cracks in the surface wax layer. This in turn decreases the ability of exogenously applied calcium to be transported into the fruit tissue, and leads to a smaller increase in calcium concentration from dips in heated compared to unheated apples. However, the increased calcium concentration in heated apples is sufficient to enhance fruit firmness and decrease storage disorders. This may be due to additional effects of the heat treatment.

Details

  • Original title: The effect of heat treatment on apple epicuticular wax and calcium uptake.
  • Record ID : 1997-2201
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 8 - n. 4
  • Publication date: 1996/09

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