Effect Of Calcium Chloride Treatment Research Articles

Preharvest calcium chloride application improves postharvest keeping quality of tomato (Lycopersicon esculentum Mill.)

Developing fruits of local tomato cultivar ‘Rajitha’ were subjected to different preharvest calcium treatments in order to determine an effective means of extending the keeping quality of the commodity. Treatments were conducted with two calcium concentrations (3% and 5% w/v). There were two spraying protocols; single-application on fruit at 7 days after full bloom (DAFB) and multiple- application viz. weekly spraying starting from 7 DAFB until harvesting. Fruits were harvested at turning stage of colour development and allowed to reach red ripe stage under ambient conditions. Observations were made on the shelf life, titratable acidity (TA), total soluble solids (TSS) content, total calcium content in the outer pericarp and % weight loss during storage. Effect of calcium chloride treatment on susceptibility to fungal diseases was tested on fruits harvested at the ‘turning stage’ on wounded and non-wounded tissues. Rot development with respect to time was tested for both natural disease development and under artificial inoculation with fungal species isolated from tomato fruits. Calcium chloride treatment resulted in a 2.3 to 3.8-fold extension of shelf life of fruits compared to non-treated ones. Calcium treated fruits also exhibited a significantly higher firmness, total calcium content in the outer pericarp and TSS content but significantly lower fresh weight at harvest and a greater weight loss during storage under ambient temperature (27 ±2 0C). Calcium treatment has no consistent relationship with the % TA of fruit. Aspergillus niger and Rhizopus stolonifer were identified as the main postharvest fungal pathogens in tomato. Disease severity was less in Ca2+ treated fruits and the significance of this effect varied between pathogenic fungal species. Irrespective of the Ca2+ treatment, wounded fruits exhibited higher disease severity under natural conditions and also upon artificial inoculation. The extended shelf life in calcium-treated tomato appears to be through higher retention of firmness and retardation of skin colour development. Ceylon Journal of Science (Bio. Sci.) 44 (1) : 55-60, 2015

Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties

AbstractWheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L−1 calcium chloride was found to increase peroxidase activities in grains from two cultivars differing in kernel hardness, but at a different level. Concomitantly, mechanical properties of the outer layers from treated grains, assessed by uniaxial tension tests, showed significant stiffening depending on wheat cultivar. These changes were also observed in tissues after removal of the outer pericarp but not in each of the isolated layers, suggesting that modification of the mechanical properties occurs at the interface between the aleurone layer and the surrounding tissues. Analyses of the outer layer phenolic acid composition after mild or severe alkaline hydrolysis and of released lignin monomers after thioacidolysis appeared in accordance with the observed changes in tissue mechanical properties and suggest modification of cell wall compound interactions. Copyright © 2006 Society of Chemical Industry

The effect of calcium chloride treatment on shear force and weight loss in gluteus medius and longissimus muscles from pasture fed bulls

Calcium chloride treatment may improve the quality and consistency of meat quality in hot‐boned bull beef. The first study involved injecting 10% (w/w) of 0.3 M calcium chloride, water or 0.6 M sodium chloride into longissimus muscle 2 hours post slaughter. The effects of these treatments on the shear force after 24 and 48 hours storage at 15°C were determined. In the second study, the effect of injecting 0.4 M sodium chloride ( 10% w/w) 2 hours post slaughter or 0.2 M calcium chloride ( 10% w/w) 2, 24, or 48 hours post slaughter into rump cuts (M. gluteus medius) was investigated. Samples were cooled to 4°C over the first 24 hours and then placed in a ‐1°C chiller. Shear force was determined after 0, 1, 2, 3, 7, 8, 14, or 21 days at —1°C. Calcium chloride treatment pre‐rigor increased weight loss during storage. Sodium chloride decreased shear force 24 hours post slaughter. Calcium chloride treatment pre‐rigor increased, and post‐rigor tended to decrease shear force in the meat samples.

Effect of calcium chloride treatment on hybridoma cell viability and growth

In order to minimize hybridoma cell damage during calcium alginate entrapment, the effect of calcium chloride treatment on hybridoma cell viability and growth was studied in terms of calcium chloride concentration and treatment time. The cell viability as measured by trypan blue exclusion did not decrease rapidly during the first hour of calcium chloride treatment regardless of calcium chloride concentrations used (1.3 and 1.5%). However, 1.3% calcium chloride solution appeared to be more detrimental to the cells than 1.5% calcium chloride solution. The cells in 1.3% calcium chloride solution lost their viability faster than the cells in 1.5% calcium chloride solution. In addition, when the cells treated with calcium chloride were inoculated into spinner flasks containing IMDM with 10% fetal calf serum, the cells treated with 1.3% calcium chloride solution showed a longer lag phase than the cells treated with 1.5% calcium chloride solution.