Time, Temperature, and Calcium Interact in Scald Reduction and Firmness Retention in Heated Apples

Abstract

Apple (Malus domestica Borkh. `Grand Alexander') fruit were stored immediately at 0C after harvest or after being held at 38,42, or 46C for 72,24, or 12 h, respectively. Half of each fruit lot was dipped in 1.5 % CaCl before storage. Heating did not appreciably affect Ca uptake into epidermal or cortical tissue. Calcium and heat treatments acted synergistically in reducing the severity of superficial scald and in retaining fruit firmness after 5 months of storage, relative to nontreated or nonheated Ca-dipped fruit.