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L'impact de la formation de vide, de l'immersion dans du chlorure de calcium et du traitement après récolte sur la fermeté et la teneur en calcium des pommes.

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

Auteurs : RAHEMI M., BAHRANI A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effects of vacuum infiltration, dipping in calcium chloride and postharvest heat treatment on firmness and calcium content of apples.
  • Identifiant de la fiche : 2005-1942
  • Langues : Anglais
  • Source : Iran agric. Res. - vol. 22 - n. 1
  • Date d'édition : 2003

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