Effect of postharvest application of some calcium salts on shelf-life and quality of Leconte pear fruits during cold storage.
Akl, M. A.; Eid, A. M.; Ahmed, F. F.;
Postharvest physiology, pathology and technologies for horticultural commodities: recent advances. Proceedings of an international symposium held at Agadir, Morocco, 16-21 January 1994. Year: 1995 Pages: 160-171 Ref: 15 ref.
1995
บทคัดย่อ
ABSTRACT :
The effect of postharvest dipping of LeConte pear fruits in solutions of different calcium salts (chloride, nitrate, hydroxide and sulphate) at 0.0, 1.0, 2.0 and 3% on shelf-life and quality of fruits during cold storage was studied during the 1991 and 1992 seasons. Results showed that increasing calcium salt concentrations caused a gradual prolongation in shelf-life of fruits as well as reducing the percentages of fruit weight loss and decayed fruits, total soluble solids and total and reducing sugars. Vitamin C content of fruits and the total acidity were increased. Increasing storage duration considerably raised all the studied parameters except fruit vitamin C content and total acidity. In descending order, chloride, nitrate, hydroxide and sulphate salts effectively prolonged the shelf-life of fruits and reduced the fruit weight loss and decayed fruit percentages. The best results with regard to prolonging the shelf-life of LeConte pear fruits without an adverse effect on quality were obtain
ed by dipping the fruits for 5 minutes in a solution of 2.0% calcium chloride and storing them at 0 deg C.