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Abstract
Calcium treatment and storage under ultra-low oxygen (ULO) conditions are common post-harvest practices aimed at delaying ripening-related softening of apple (Malus×domestica Borkh.) fruit, but the biochemical mechanisms underlying these effects have not been determined conclusively to date. In this study, commercially mature ‘Golden Reinders’ apples were dipped in 2% calcium chloride prior to storage at 1°C and 92% RH under either regular air or ultra-low oxygen (ULO; 1kPa O2:2kPa CO2) for 19 or 31weeks, and kept thereafter at 20°C for 0, 7 or 14days in order to simulate the usual marketing time. Cell wall composition and cell wall-modifying enzyme activities were determined in relation to fruit firmness. ULO-storage and calcium dips were effective for firmness preservation, seemingly due to decreased pectin solubilisation. β-Galactosidase, α-l-arabinofuranosidase and pectate lyase activities were correlated positively with firmness loss of ‘Golden Reinders’ fruit after storage.
Published Version
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