|Table of Contents|

CaCl2 Treatment Inhibited Fruit Respiration Effect on the Disappearance and Quality of Sugar-cored Apple

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年6
Page:
55-62
Research Field:
Publishing date:

Info

Title:
CaCl2 Treatment Inhibited Fruit Respiration Effect on the Disappearance and Quality of Sugar-cored Apple
Author(s):
GUO Junjiao1; 2; Ayinazal·ABDULAINI2; HU Feiyang2; Pazilaiti·MAMUTI2; WANG Jiangbo1; 2
(1.State Local Joint Engineering Laboratory of High-Efficiency and High-Quality Cultivation and Deep-Processing Technology of Specialty Fruit Trees in Southern Xinjiang，Alar，Xinjiang 843300;2.College of Horticulture and Forestry，Tarim University，Alar，Xinjiang 843300)
Keywords:
‘Fuji’ sugar-cored apple; CaCl2 treatment; respiration rate; storage quality
PACS:
S 661.1
DOI:
10.11937/bfyy.20244063
Abstract:
The correlation between the disappearance of sugar-cored and the change of respiration rate during fruit storage and its effect on fruit quality were studied by using 7% CaCl2 immersion treatment with ‘Fuji’ sugar-cored apples in Aksu area as the test material，in order to provide reference for the postharvest preservation and storage of ice-cored apples in Aksu.The results showed that the respiration rate of apple fruit increased first and then decreased with the extension of storage time，and the sugar-cored rate decreased significantly with the extension of storage time，and there was a significant positive correlation between the rate of respiration change and the change of sugar-cored rate.CaCl2 treatment inhibited the respiration rate of the fruit within 0-30 days，delayed the disappearance of the fruit sugar-cored，the decrease of soluble solids，soluble sugar and titratable acid content，and inhibited the increase of fruit weight loss rate，which could effectively maintain the commercial value of the fruit at this time.After 40-60 days of storage，the respiration rate of CaCl2 treatment was significantly increased，and the sugar-cored rate was significantly lower than that of the control，and the weight loss rate and solid-acid ratio of fruit increased，and the contents of soluble solids，soluble sugar and titratable acid decreased compared with the control.Postharvest CaCl2 treatment delayed the reduction of hardness during the whole storage period，and correlation analysis showed that there was a significant correlation between sugar-cored index and quality index.In conclusion，the disappearance of sugar-cored after harvest is closely related to fruit respiration，and the use of CaCl2 treatment can inhibit the change amplitude of fruit respiration within a certain period of time and delay the disappearance of sugar-cored，and effectively maintain the flavor and quality of sugar-cored apple.

References:

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Last Update: 2025-04-03