Abstract
Abstract ‘Golden Delicious’ apples individually sprayed with CaCl2 solutions over a period of 9 weeks immediately prior to harvest were 1.0 kg (2.1 lb.) firmer than untreated apples at harvest time. Furthermore, this difference persisted after 9 weeks of storage. n-Decylmalonic acid, di-n-decylmalonic acid, and 9,9-dicarboxy-n-nonylmalonic acid were synthesized and the effects of these compounds on penetration of radiolabeled calcium ions into ‘Golden Delicious’ apples were determined. Only calcium di-n-decylmalonate appeared to give a higher incorporation of calcium than CaCl2 in short term (24 hr) experiments; however, when firmness tests were conducted on apples which were dipped in a thickener containing CaCl2 or calcium di-n-decylmalonate and stored for 8 weeks, the CaCl2 dipped apples were slightly firmer than those treated with calcium di-n-decylmalonate, and 0.9 kg (2.0 lb.) firmer than untreated apples. A procedure similar to this, possibly in combination with other treatments, might extend the storage lifetime of ‘Golden Delicious’ apples and, therefore, increase their commercial value.
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