Calcium chloride combined with antioxidants increases keeping quality and limits postharvest decay of loquat fruit

2018 ◽  
pp. 157-164
Author(s):  
Y.S. Mostafa ◽  
M.Z. Sultan
Keyword(s):  
Calcium Chloride ◽  
Postharvest Decay ◽  
Keeping Quality

scholarly journals Effects of Sequential Calcium Chloride, Ziram, and Yeast Orchard Sprays on Postharvest Decay of Pear

Plant Disease ◽  
2003 ◽  
Vol 87 (10) ◽  
pp. 1260-1262 ◽  
Author(s):  
D. Sugar ◽  
J. M. Benbow ◽  
K. A. Powers ◽  
S. R. Basile
Keyword(s):  
Calcium Chloride ◽  
Gray Mold ◽  
Pear Fruit ◽  
Blue Mold ◽  
Postharvest Decay ◽  
Differential Effectiveness ◽  
Large Populations ◽  
Sequential Treatments ◽  
Bull's Eye ◽  
Integrated Program

The most effective nutritional, fungicidal, and biological control treatments previously evaluated for control of postharvest decay in pear were evaluated for 3 years as factorial treatments to determine the best combinations for an integrated program. Calcium chloride sprays during the growing season reduced incidence of side rot in each year and of blue mold in 1 year, while ziram was effective against side rot in 1 year and blue mold in 2 years. Ziram, but not calcium chloride, provided control of gray mold and bull's-eye rot. Application of the yeast Cryptococcus infirmominiatus to pear fruit 1 week before harvest at a concentration of 1.0 to 1.5 × 108 CFU/ml resulted in establishment of large populations of yeast on fruit surfaces, but did not reduce postharvest fungal decay incidence in 3 years of testing. In 1 year, ziram sprays applied 2 weeks before harvest significantly reduced yeast populations on fruit subsequently treated with C. infirmo-miniatus. Sequential treatments with calcium chloride and ziram are indicated in an integrated program to take advantage of their differential effectiveness to broaden the range of control of pear postharvest decay pathogens.

scholarly journals (180) Postharvest Calcium Chloride Dips of Whole Tomato Fruit Reduce Postharvest Decay under Commercial Conditions

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1016E-1017 ◽  
Author(s):  
Mark A. Ritenour ◽  
Peter J. Stoffella ◽  
Zhenli He ◽  
Jan A. Narciso ◽  
James J. Salvatore
Keyword(s):  
Calcium Chloride ◽  
Laboratory Tests ◽  
Treatment Effectiveness ◽  
Tomato Fruit ◽  
Calcium Content ◽  
Colony Morphology ◽  
Postharvest Decay ◽  
Colony Diameter

Previous research showed that mature green tomato fruit dipped 1 to 4 min in a 1% CaCl2 solutions before storage had significantly increased peel calcium content and reduced postharvest decay. The present experiments, conducted over 3-day periods (reps), evaluate treatment effectiveness under commercial packinghouse conditions. Three cartons of 5 × 6 sized mature green `FL 47' tomatoes were collected from the line (control). CaCl2 was then added to the packinghouse 15,142-L dump tank to a concentration of 1% before more fruit were run through the line and three additional cartons collected. The cycle was repeated after bringing the concentration in the dump tank up to 2% CaCl2. After storage for ≤24 days at 20 °C, postharvest decay was significantly reduced in fruit receiving the 2% CaCl2 treatment. Calcium content in the tomato peel tended to increase with each successively higher CaCl2 treatment, but differences were nonsignificant. Laboratory tests showed Rhizopus more affected by 3% CaCl2, while Alternaria was affected by 2% and 3% CaCl2 solutions. Results were recorded as colony diameter, but colony morphology and sporulation were also affected. Inoculation studies of tomatoes dipped in 1% CaCl2 after wounding with Rhizopus or Alternaria showed better decay control when compared to treating before wounding.

Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

2013 ◽  
Vol 82 ◽  
pp. 70-75 ◽  
Author(s):  
P.K. Irfan ◽  
V. Vanjakshi ◽  
M.N. Keshava Prakash ◽  
R. Ravi ◽  
V.B. Kudachikar
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Ficus Carica ◽  
Keeping Quality

scholarly journals Management of Nitrogen and Calcium in Pear Trees for Enhancement of Fruit Resistance to Postharvest Decay

1992 ◽  
Vol 2 (3) ◽  
pp. 382-387 ◽  
Author(s):  
David Sugar ◽  
Timothy L. Righetti ◽  
Enrique E. Sanchez ◽  
Habib Khemira
Keyword(s):  
Calcium Chloride ◽  
Growing Season ◽  
Distal Portion ◽  
N Fertilization ◽  
Pyrus Communis ◽  
N Fertilizer ◽  
Tree Canopy ◽  
Fungal Decay ◽  
Postharvest Decay ◽  
Pear Trees

Management of pear (Pyrus communis L.) trees for low N and high Ca content in the fruit reduced the severity of postharvest fungal decay. Application of N fertilizer 3 weeks before harvest supplied N for tree reserves and for flowers the following spring without increasing fruit N. Calcium chloride sprays during the growing season increased fruit Ca content. Nitrogen and Ca management appear to be additive factors in decay reduction. Fruit density and position in the tree canopy influenced their response to N fertilization. Nitrogen: Ca ratios were lower in fruit from the east quadrant and bottom third of trees and from the distal portion of branches. High fruit density was associated with low N: Ca ratios. Nutritional manipulations appear to be compatible with other methods of postharvest decay control.

scholarly journals Postharvest Calcium Chloride Dips of Whole Tomato Fruit Reduce Postharvest Decay

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 806E-807 ◽  
Author(s):  
Mark A. Ritenour* ◽  
Peter J. Stoffella ◽  
Zhenli He ◽  
Michael S. Burton
Keyword(s):  
Calcium Chloride ◽  
Sodium Hypochlorite ◽  
Tomato Fruit ◽  
Calcium Content ◽  
Postharvest Decay ◽  
Green Fruit ◽  
Control Fruit ◽  
Rates Of Decay ◽  
Dipping Time

Previous research suggests that treatment of sliced or vacuum-infiltrated tomato fruit with calcium chloride (CaCl2) solutions may reduce decay, but no work on dipping whole tomatoes has been reported. In the present experiments, `FL 47' tomato fruit were collected at the mature green or pink stage from a local packinghouse, held at 12.5 or 25.0 °C overnight, and then dipped in solutions with 0.5% to 5% CaCl2 with or without 150 ppm sodium hypochlorite. Fruit were dipped for 1 to 4 minutes at temperatures ranging from 0 to 35 °C. Mature green fruit dipped in solutions with 0.5% and 1.0% CaCl2 at 35 °C had significantly lower rates of decay following storage at 12.5 °C (90% RH) than the control (27% vs. 36% decay, respectively). These fruit were also significantly softer after 2 weeks of storage than control fruit (0.85 mm vs. 0.74 mm deformation, respectively) and appeared to be slightly more ripe. Decay in fruit dipped in 2% CaCl2 was not significantly different from the control, while fruit dipped in 3% to 5% CaCl2 developed significantly more decay than control fruit. The CaCl2 treatments had no significant effect on decay of fruit treated at the pink stage and none of the treatments at 0 °C significantly affected postharvest decay. Dips in 2% to 5% CaCl2 significantly increased tomato peel calcium content after storage. Dipping time had no significant effect on peel calcium content.

THERMAL CONDUCTIVITY ENHANCEMENT OF MATERIAL FOR CALCIUM CHLORIDE/WATER THERMOCHEMICAL ENERGY STORAGE

2018 ◽  
Author(s):  
Takuma Ohtaki ◽  
Maho Mitsuo ◽  
Takayuki Terauchi ◽  
Hiroshi Iguchi ◽  
Keiko Fujioka ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Energy Storage ◽  
Calcium Chloride ◽  
Thermal Conductivity Enhancement ◽  
Conductivity Enhancement ◽  
Chloride Water
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