ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Calcium and the firmness of kiwifruit.

Hopkirk, G.; Harker, F. R.; Harman, J. E.;

New Zealand Journal of Crop and Horticultural Science Year: 1990 Vol: 18 Issue: 4 Pages: 215-219 Ref: 16 ref.

1990

บทคัดย่อ

The effect of Ca concentration on the firmness of cv. Hayward fruits during cold storage at 0 deg C was investigated by (a) postharvest dipping of fruits in CaCl2 and (b) comparing endogenous Ca and firmness of fruits which differed in one of the following orchard or fruit variables: fruit size; crop load; position of fruits on vine; exposure to sunlight during growth; and irrigation treatments. Postharvest dipping in 2, 3, 4 or 5% CaCl2 reduced the rate of fruit softening early in storage, resulting in fruits which were firmer after storage than untreated controls. However, severe pitting of the fruit skin developed during storage as a result of dipping in 5% CaCl2. Total endogenous Ca levels in kiwifruits from several orchard sources in Auckland ranged from 1.7 to 2.7 mg/g DW, but they were not correlated with fruit firmness during storage. Furthermore batches of fruits which became particularly soft during storage had Ca concentrations similar to or even higher than those in batches which had remained firmer. These results are discussed in relation to the prediction of firmness during storage and to the potential of developing commercial postharvest treatments for maintaining fruit firmness.