The effect of preharvest calcium chloride treatments on the quality of red raspberry during harvest and storage at 0 deg C.

Author(s) : ALI G. A., STAVROULAKIS G., GERASOPOULOS D.

Summary

Red raspberries (cv. Sceptar) growing in Crete were sprayed 4 times before harvest with 0.1, 0.2, 0.4, 0.8, 1 or 2% calcium chloride. Untreated or calcium chloride-treated fruits were harvested at the red maturity stage and stored at 0 deg C and 80-85% relative humidity. Fruits were separated into 3 distinct maturity stages, red, deep red and dark deep red. Fruit calcium content, firmness, soluble solids content, juice pH, titratable acidity, anthocyanin and ascorbic acid contents were measured at harvest or during storage. Detailed results are given.

Details

Original title: The effect of preharvest calcium chloride treatments on the quality of red raspberry during harvest and storage at 0 deg C.
Record ID : 1998-1700
Languages: English
Publication date: 1995
Source: Source: Proc. int. Symp. postharvest Physiol. Pathol. Technol. hortic. Commod., Agadir
65-69; 13 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Raspberry; Treatment; Harvesting; Quality; Morocco; Cold storage; Fruit