EFFECT OF CALCIUM CHLORIDE AND STORAGE PERIODS ON FRUIT QUALITY OF GOLDEN DELICIOUS APPLE

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

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238 EFFECT OF STORAGE INTERVALS ON QUALITY OF KIWIFRUIT (Actinidia chinensis Planch)

HortScience ◽

10.21273/hortsci.29.5.463e ◽

1994 ◽

Vol 29 (5) ◽

pp. 463e-463

Author(s):

Fouad M. Basiouny

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Early Stage ◽

Actinidia Chinensis ◽

Ripening Stage ◽

Ripening Stages ◽

Soft Fruit ◽

And Storage ◽

Carbohydrate Contents

Kiwifruits at 3 stages of ripening were stored at 3°C for 4 weeks to study the effect of cold storage on ethylene production and fruit quality. Samples taken weekly were analyzed for firmness, TSS, acidity, tissue chlorophyll and carbohydrate contents. Fruits at early stage of ripening (hard) produced less ethylene than fruits at late ripening stage (soft). Fruit quality attributes vary significantly among the different ripening stages and storage intervals.

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Cell Membrane Stability and the Role of Calcium Infiltration in Postharvest Quality of Apples

HortScience ◽

10.21273/hortsci.30.4.815g ◽

1995 ◽

Vol 30 (4) ◽

pp. 815G-815

Author(s):

G.A. Picchioni ◽

A.E. Watada ◽

W.S. Conway ◽

B.D. Whitaker ◽

C.E. Sams

Keyword(s):

Membrane Lipid ◽

Cellular Level ◽

Postharvest Quality ◽

Storage Quality ◽

Pressure Infiltration ◽

Cell Membrane Stability ◽

Golden Delicious ◽

And Storage

Postharvest CaCl2 pressure infiltration improves firmness and storage quality of apples but is still in the experimental stages. Its effectiveness could be increased if we had a better understanding of how Ca affects the tissue at the cellular level. `Golden Delicious' fruit were harvested from a commercial orchard and were pressure-infiltrated with CaCl2 (0%, 2%, or 4% w/v), stored for 6 months at 0C, and then for 7 days at 20C. Between harvest and the end of storage at 20C, the net breakdown of galactolipids and phospholipids decreased with increasing CaCl2 in infiltration solutions. During 0C storage, CaCl2-infiltrated fruit maintained greater concentrations of conjugated sterol lipids, and these lipid classes are thought to be closely associated with the plasma membrane. As membrane lipid alterations are viewed as a central factor in the senescence of fruits, Ca (from postharvest infiltration) may serve a major role in regulating fruit quality losses through its interactions with cell membranes.

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Additive Effects of Postharvest Calcium and Heat Treatment on Reducing Decay and Maintaining Quality in Apples

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.119.1.49 ◽

1994 ◽

Vol 119 (1) ◽

pp. 49-53 ◽

Cited By ~ 53

Author(s):

William S. Conway ◽

Carl E. Sams ◽

Chien Yi Wang ◽

Judith A. Abbott

Keyword(s):

Heat Treatment ◽

Cell Wall ◽

Calcium Chloride ◽

Compression Test ◽

Additive Effects ◽

Pressure Infiltration ◽

Chloride Solutions ◽

Heat Treated ◽

Golden Delicious

`Golden Delicious' apples (Malus domestics Borkh.) were treated with heat or CaCl2 solutions or a combination thereof to determine the effects of these treatments on decay and quality of fruit in storage. Heat treatment at 38C for 4 days, pressure infiltration with 2% or 4% solutions of CaCl2, or a combination of both, with heat following CaCl2 treatment affected decay and firmness during 6 months of storage at 0C. The heat treatment alone reduced decay caused by Botrytis cinerea (Pers.:Fr.) by ≈30%, while heat in combination with a 2% CaC12 solution reduced decay by ≈60 %. Calcium chloride solutions of 2% or 4% alone reduced decay by 40 % and 60 %, respectively. Heat treatments, either alone or in combination with CaC12 treatments, maintained firmness (80 N) best, followed by fruit infiltrated with 2% or 4% solutions of CaCl2 alone (70 N) and the nontreated controls (66 N). Instron Magness-Taylor and Instron compression test curves show that heat-treated fruit differed qualitatively and quantitatively from nonheated fruit. Heat treatment did not increase the amount of infiltrated Ca bound to the cell wall significantly, and a combination of heat treatment after CaCl2 infiltration increased surface injury over those fruit heated or infiltrated with CaCl2 solutions alone.

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