Postharvest calcium infiltration improves fresh and processing quality of apples.
Sams, C. E.; Conway, W. S.;
Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 123-129 Ref: 32 ref.
1993
บทคัดย่อ
Postharvest pressure infiltration of apples with CaCl2 was used to obtain fruits with Ca contents ranging from 200 to 2400 micro g/g DW (in the 2 mm thick section of flesh directly under the peel). The effects of Ca concentration on fresh fruit quality and the quality of sauce and juice processed from Ca-treated fruits after storage were evaluated. The storage potential of Ca-treated fruits was also evaluated and compared with that of fruits stored in controlled atmosphere storage (CA). The firmness of fruits with high flesh Ca concentrations was similar to that of fruits stored in Ca. Ca-treated fruits were also firmer and contained more ascorbic acid than untreated fruits after 4 months' cold storage at 0 deg C. Polyphenol oxidase and pectin methylesterase activities were lower in fruits with high Ca content. Peroxidase activity was higher in Ca-treated fruits. The acceptability of apple sauce and juice processed from Ca-treated fruits was equal to or higher than that of untreated fruits as judged by a sensory analysis panel. However, when fruit Ca concentration exceeds 800 micro g/g DW, fruits may exhibit Ca injury on the surface of the peel. Ca uptake into apple fruits by pressure infiltration is influenced by several factors which include cultivar, fruit maturity at treatment and the Ca concentration of the treatment solution. Obtaining optimum Ca concentration in apple fruits without inducing injury requires a treatment method which considers these factors.