บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of postharvest dipping in CaCl2 solution with some adjuvants on calcium content in 'Fuji' apple fruits.

Choi, J. S.; Lee, J. C.;

Journal of the Korean Society for Horticultural Science Year: 1993 Vol: 34 Issue: 1 Pages: 36-45 Ref: 45 ref.

1993

บทคัดย่อ

Effect of postharvest dipping in CaCl2 solution with some adjuvants on calcium content in 'Fuji' apple fruits.

The calcium content (measured during storage 5, 9 and 13 weeks after treatment) of the peel, flesh and core of apple cv. Fuji fruits dipped in 4% CaCl2 solution was increased when surfactants, but especially xanthan gum, was included in the dipping solution. The calcium in the peel and core was gradually translocated into the flesh during storage, and the majority of this calcium was physiologically active. Fruit softening during storage was delayed by dipping in CaCl2 and this delay was significantly increased by the addition of xanthan gum. Ethylene production during storage was reduced by CaCl2 treatments.