|Table of Contents|

Effects of Calcium Chloride Combined With Low Temperature Treatment on Postharvest Quality of Fuji Apple

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年15
Page:
99-106
Research Field:
Publishing date:

Info

Title:
Effects of Calcium Chloride Combined With Low Temperature Treatment on Postharvest Quality of Fuji Apple
Author(s):
YUAN Jiawei1; 2; WANG Lu1; 2; TIAN Shimin1; 2; ZHANG Jian1; 2; CHANG Fangjuan1; MIAO Tong3
(1.Cotton Research Institute,Shanxi Agricultural University,Yuncheng,Shanxi 044000;2.Yuncheng Key Laboratory of Fruit Germplasm Resources Development and Application,Yuncheng,Shanxi 044000;3.SciTech Information and Strategic Research Center of Shanxi Province,Taiyuan,Shanxi 030001)
Keywords:
apple; calcium; low temperature storage; fruit quality
PACS:
-
DOI:
10.11937/bfyy.20224691
Abstract:
The effects of different concentrations of calcium chloride combined with low temperature treatment on fruit weight loss rate,hardness,soluble solids content,titratable acid content,vitamin C content and other quality indicators of apples at different storage times were studied,in order to provide reference for efficient and lowcost lowtemperature storage of postharvest apples,which Fuji apples were used as test materials,and principal component analysis combined with membership function analysis was used for comprehensive evaluation.The results showed that with the extension of storage time,the weight loss rate of apple fruit increased,the hardness decreased,the titratable acid content and vitamin C content generally decreased,the soluble solids content decreased first and then increased,the solidacid ratio increased,and the fruit quality index changed slowly within 120 days of storage.Compared with the control,different concentrations of calcium chloride soaking treatment could slow down the increase of weight loss rate of apple fruit during storage,and increase fruit hardness,titratable acid content,vitamin C content and soluble solids content.Correlation studies showed that there was no significant correlation between soluble solids content and weight loss rate,hardness,solid acid ratio,and other fruit quality indicators showed different degrees of significant correlation.Principal component analysis combined with membership function analysis showed that 2% calcium chloride combined with 4 ℃ low temperature treatment had the best effect on delaying the senescence process and maintaining the storage quality of Fuji apple fruit during 150 days storage time.In summary,postharvest calcium chloride soaking treatment can slow down the increase of weight loss rate and the decrease of hardness of apple fruit during storage,inhibit the decrease of soluble solids content,titratable acid content and vitamin C content during storage,and better maintain the appearance quality and nutritional quality of apple fruit.The overall results indicated that the optimum treatment concentration of calcium chloride was 2%,and the suitable storage period was about 120 days.

References:

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Last Update: 2023-09-19