Abstract
SummaryApples of cv. Golden Delicious, about one and a half months after fruit set, were sprayed eight times at weekly intervals with 40 mM solution of CaCl2 and SrCl2. The firmness of the fruits, ß-D-galactosidase activity, contents of free and covalently bound pectins, and hemicelluloses were not significantly different under various treatments at the time of harvest. However, after 20 d of storage, the flesh firmness, contents of total, ionically and covalently bound pectins with respect to control were higher in CaCl2 and lower in SrCl2 treated fruits. The activity of ß-D-galactosidase was decreased by CaCl2 but not by SrCl2 treatment. The total pectin content of the walls with respect to control was higher in CaCl2 and lower in SrCl2 treated apples. It was observed that preharvest application of CaCl2 may not always lead to firmer fruits at the time of harvest but may result in a better retention of firmness during storage. It was further indicated that the effect of calcium on flesh firmness and cell wall properties was not simply electrostatic or of a bivalent cation but through some specific effect.
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