|Table of Contents|

Effect of Various Calcium Concentrations Dip Treatment on Firmness and Pectin Content During Post-harvest of Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年09期
Page:
147-150
Research Field:
Publishing date:

Info

Title:
Effect of Various Calcium Concentrations Dip Treatment on Firmness and Pectin Content During Post-harvest of Apple
Author(s):
HE Fen-fen; LIU Cheng-lian; YUAN Yong-bing; WANG Yong-zhang; SHEN Jun-ling
College of Horticulture,Qingdao Agricultural University,Qingdao,Shandong 266109
Keywords:
apple; calcium; firmness; pectin
PACS:
S 641.3
DOI:
-
Abstract:
Taking ‘Fuji’ apple as material,the effect of ‘Fuji’ apples dipped in calcium chloride solution of various concentrations (2%,3%,4%w/v) on firmness and pectin content during storage was studied,in order to elucidate the suitable concentration of the post-harvest calcium dip treatment of ‘Fuji’ apple in the Laixi area.The results showed that the firmness and the covalently bound pectin (CSP) decreased and the water soluble pectin (WSP) increased with further advancement of storage.During the storage,the contents of the ionic bound pectin (ISP) had little change.The fruit firmness was significantly positively correlated with CSP contents and significantly negatively with WSP contents.However,the content of the ionic bound pectin (ISP) was not significantly correlated with the fruit firmness.Compared to the control,various calcium concentrations dip treatment could improve the firmness of apples during storage.It also could slow down the increase of WSP contents and the decrease of CSP contents.Of the three calcium chloride concentrations,the level of 2% (w/v)CaCl2 was the best concentration.Post-harvest calcium treatment could slow down the increase of the WSP contents and the decrease of the CSP contents so as to delay the fruit softening and to extend the fruit shelf life.

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Last Update: 2014-08-13