Abstract
Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.
Highlights
IntroductionConsumers have increased their demand for such fruit because of its flavour, colour, health benefits, and high antioxidant activity (Ferreira, Rosso, & Mercadante, 2010)
The blackberry is a species within the Rubus genus, referred to as berries
Blackberries have high antioxidant activity, as they are rich in polyphenols, which are bioactive compounds of interest due to their possible benefits to human health (Segantini et al, 2015)
Summary
Consumers have increased their demand for such fruit because of its flavour, colour, health benefits, and high antioxidant activity (Ferreira, Rosso, & Mercadante, 2010). Blackberries have high antioxidant activity, as they are rich in polyphenols, which are bioactive compounds of interest due to their possible benefits to human health (Segantini et al, 2015). In Brazil, Tupy is the most cultivated blackberry due to its rusticity, upright growth, great vigour and productive performance, as well as a good balance between acidity and sugar content in fruits (Campagnolo & Pio, 2012). Blackberries adapt in temperate and subtropical climates, and in both cold and hot conditions, the Tupy cultivar has high productive potential (Curi et al, 2015). Blackberries have little post-harvest durability due to the intrinsic characteristics of their fruits, especially the high respiratory rate and low firmness, which causes problems in the productive chain of fresh fruits (Souza et al, 2014)
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