Postharvest Application Of Calcium Research Articles

Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality.

Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears. After harvest, whole pears were dipped in calcium chloride solution (1%, w/v) or water (control) for 10 min at 25 ℃ and stored for five months at temperatures ranging from 0 to -0.5 ℃. Both batches of fruit were minimally processed and dipped in a solution containing CPA-7 and an antioxidant solution or kept untreated, and both groups were stored at 4 ℃ for six days. The postharvest calcium treatment had no remarkable effect on the quality of the whole and fresh-cut pears. The enzymatic activities (PPO, PME and PG) related to browning and softening were constant in fresh-cut pears after storage, and the application of P. graminis CPA-7 had a positive effect on the activity of PPO. Finally, a combined effect of the biocontrol agent and calcium treatment was not demonstrated.

ROLE OF CALCIUM ON INTERNAL BROWNING OF PINEAPPLES

Internal browning (IB) of pineapples limits the storage life and transportation potential at low temperature. ‘Queen’ and ‘Smooth Cayenne’ pineapples were harvested from various planting locations in Thailand. The total calcium content in nine sample fruits was determined and the remainder stored at 10°C for 21 days. It was found that ‘Queen’ pineapple developed more internal browning after storage than ‘Smooth Cayenne’ pineapple. A relationship was found between the calcium content and IB in one experiment but not in the other. The effect of preharvest and postharvest calcium applications on IB of ‘Queen’ pineapple was also studied. Pineapples sprayed with 1,000 mg L-1 calcium-boron solution combined with 150 kg ha-1 of calcium oxide exhibited a 47.6% internal browning reduction. In a second experiment, the calcium application was not effective in reducing IB. In a postharvest study, calcium application by the immersion of pineapple fruit stems in 0, 1, 2 and 4% calcium chloride solutions at 25°C (80-85% RH) for 18 hours reduced IB by 35, 77 and 79%, respectively. The 2 and 4% calcium chloride solutions caused a dark brown area in the fruit stem, which extended 2.5 cm into the core. Repeated experiments could not confirm the effect of postharvest calcium application on IB reduction. This suggests that calcium content is only one of the factors influencing internal browning in pineapples.

Effects of postharvest applications of calcium nitrate and acetate on quality and shelf-life improvement of "Jonagold" apple fruit

The effects of postharvest application of calcium were investigated on shelf-life and quality of apple fruits (Malus domestica cv. ‘Jonagold’) after harvest or cold storage up to 150 days. The fruits were immersed in deionised water or in different calcium sources (calcium acetate at two calcium concentrations 0.35 and 0.7%w/v and calcium nitrate at two calcium concentrations 0.5 and 1%w/v. The experiment was carried out in 2010 to 2011 and fruit weight losses, fruit firmness, total soluble solids, pH, titratable acidity, total soluble solids /titratable acidity ratio, thiault index, perlim index, ethylene production, peroxidase and catalase enzyme activities were measured at 20, 40, 60, 80, 100, 120, and 150 days after harvest life. Results showed that all immersing conditions leaded to the best results of fruit quality assessments when compared with control. The calcium treatments increase fruit firmness, titratable acidity and catalase enzyme activity, while decreasing total soluble solids, weight losses percentages, ethylene production, TSS/TA ratio and Peroxidase enzyme activity during cold storage at 0-2°C for 150 days. Key words: Shelf-life, “Jonagold“ apple, calcium nitrate, calcium acetate.

CALCIUM CHLORIDE DIP AND POSTHARVEST BEHAVIOR OF BUTTERHEAD LETTUCE MINIMALLY PROCESSED

Pre and post harvest calcium applications have been used to delay aging or ripening, to reduce postharvest decay, and to control the development of many physiological disorders in fruits and vegetables. This experiment was performed to determine whether calcium chloride dip extends post harvest shelf life of butterhead lettuce minimally processed. Plants were grown during whole production period in soilless culture with a complete nutrient solution. After transplant, plants were grown for 45 days. At harvest wrapper leaves were trimmed off and the others were used. About 90±5 g of intact leaves and shredded were dipped in calcium chloride or water, packed in bags, sealed and stored in chambers at 1±0.5°C and 8±2°C for 8 days. Every three days samples were taken to evaluate overall visual quality, gas concentration (oxygen and carbon dioxide) inside the bags, color values (L * , a * y b * ), weight loss and total chlorophyll. At the end of the storage period, electrolyte leakage and browning intensity were measured. Calcium chloride dips and shredding the leaves affected all postharvest variables, especially when the storage temperature was 8±2°C.

Effect of preharvest and postharvest application of calcium on banana green-life

Introduction. La duree de vie verte est une caracteristique post-recolte majeure des fruits ; elle definit leur capacite a se conserver au long de la chaine de distribution. Pour des fruits climacteriques comme l'est la banane, la duree de vie verte doit etre optimisee afin de satisfaire les exigences de transport et de commercialisation. Le calcium est connu pour renforcer les tissus des plantes ainsi que leur duree de vie verte. Materiel et methodes. Dans notre etude, nous avons teste l'effet de l'application de calcium avant et apres la recolte sur les caracteristiques post-recoltes de bananes de deux cultivars (Grande Naine et Flhorban920, Musa spp., group AAA, Cavendish). Resultats et discussion. L'ajout de calcium dans la fertilisation de la variete Flhorban920 n'a pas au d'effets significatifs sur la duree de vie verte (moyenne de 36 jours), ni sur la durete et l'epaisseur de la peau des fruits (respectivement 63.7 N et 3.94 mm). L'application de calcium au champ par pulverisation directe sur les fruits n'a pas modifie la composition chimique de la pulpe et de la peau. Pour les applications de calcium apres recoltes (par trempage), la duree de vie verte des fruits de Cavendish et de Flhorban920 n'a ete modifiee de maniere significative ni par la presence de calcium, ni par le type d'application (duree de vie verte de 45 et 26 jours pour les fruits des varietes Cavendish et Flhorban920, respectivement).

The ameliorative effects of spermidine and calcium chloride on chilling injury in pomegranate fruits after long-term storage

Introduction . Pomegranate fruits (Punica granatum L.) are chilling-sensitive crops. Materials and methods . Pomegranate fruits were treated with calcium chloride and spermidine, alone or in combination, by normal dip and vacuum infiltration methods. The treated fruits were stored at 2 °C for 4 months. At the end of the storage period, samples were held for 3 days at 20 °C, then the qualitative constituents were evaluated. Results and discussion . Treated fruits exhibited less weight loss and higher juice content than control fruits. Non-treated fruits developed chilling injury manifested as an increase in K+ leakage and polyphenol oxidase activity. Calcium chloride and spermidine treatments resulted in lower soluble solid content, but some fruits showed higher titratable acidity. All treatments significantly increased ascorbic acid content. The pH of aril juice in treated fruits was lower than that of non-treated fruits, probably due to higher titratable acidity. Total antioxidant activity and total phenolic content increased in treated fruits. In our study, a correlation was observed between total phenolic content and total antioxidant activity. Conclusion . The treatments applied in our experiments maintained overall quality of pomegranate fruits during long-term storage. Postharvest application of calcium and spermidine either alone or in combination could ameliorate adverse effects of low temperature on pomegranate fruit quality during cold storage. Vacuum infiltration was as effective as the normal dip method. However, normal dip is a simpler and faster treatment method.

Qualidade de pedúnculos de caju submetidos à aplicação pós-colheita de cálcio e armazenados sob refrigeração

O objetivo deste trabalho foi avaliar os efeitos da aplicação de cálcio pós-colheita nas características químicas, físico-químicas e nos teores de cálcio em pedúnculos de cajueiro-anão precoce CCP-76, submetidos a armazenamento refrigerado sob atmosfera modificada. Os cajus foram imersos em água e em soluções com diferentes concentrações de cloreto de cálcio (0,5, 1 e 2% p/v), por dois minutos. Os cajus foram acondicionados em bandejas de isopor, envolvidos em filme de PVC e armazenados a 5±1°C e 88±3% de umidade relativa, durante 25 dias. Os teores de sólidos solúveis e açúcares solúveis diminuíram durante o armazenamento. Os pedúnculos de caju, independentemente da dose de cálcio, apresentaram tendência à diminuição da acidez e da vitamina C com o armazenamento, enquanto o pH apresentou um pequeno e gradual crescimento. Não houve variação nas antocianinas, nos pseudofrutos de caju tratados com cálcio. Verificaram-se pequenas reduções nas frações fenólicas menos polimerizadas, durante o armazenamento. O cálcio aplicado nas doses de 0,5 e 2% aumentou os teores de cálcio nos pedúnculos até o 15º dia, com diminuição posterior até o final do experimento.

The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits

The effects of postharvest calcium applications on cell wall properties and quality attributes of peach fruits ( Prunus persica L. Batsch, cv. ‘Andross’) after harvest or cold storage up to 4 weeks were determined. The fruits were immersed in deionised water or in different calcium sources (calcium chloride, calcium lactate and calcium propionate) at two calcium concentrations (62.5 and 187.5 mM Ca). Calcium concentration profiles in fruits (peel and flesh), in cell wall and in pectin fractions were determined. The calcium content in the peel increased up to 2.7-fold, whereas flesh calcium increased up to 74%, 1 day after immersion. The increase of flesh calcium was accompanied by increase of cell wall calcium, which corresponded to a significant increase of calcium in the water-insoluble pectin fraction. However, calcium became saturated in the water-insoluble, but not water-soluble, pectin fraction with 62.5 mM Ca treatment. Treatment with 62.5 mM Ca salts was as effective as higher concentrations of calcium chloride maintaining tissue firmness during storage. Inversely, calcium lactate and calcium propionate at high concentrations (187.5 mM Ca) caused toxicity symptoms on the fruit surface, expressed as skin discoloration and superficial pitting, leading to additional chemical changes and reduced tissue firmness. Postharvest calcium applications limited the intense of chilling injury symptoms, expressed as flesh browning after 4 weeks cold storage. Peach fruits with severe flesh browning symptoms were characterized by reduced ethylene production, and reduced activities of the pectin modifying enzymes poly-galacturonase and pectin-methyl-esterase.

EFFECT OF PREHARVEST AND POSTHARVEST CALCIUM TREATMENTS ON CHILLING INJURY AND DECAY OF COLD STORED ´FORTUNE´ MANDARINS

'Fortune' mandarins are very susceptible to chilling injury during cold storage. Calcium is reported to alleviate chilling injury in different horticultural products. In this experiment, the effect of foliar and postharvest application of calcium alone or in combination with soy lecithin on visual appearance, chilling injury and decay was studied. Trees were sprayed on 20 October, 19 November, 18 December 2002 or 21 January 2003 with a solution of 500 g/hl of a commercial product containing calcium. Fruit were harvested on 16 April and subjected to the following treatments of dipping in solution/emulsion of calcium, lecithin or calcium plus lecithin. Fruit were stored at 5°C for 2 months. Calcium reduced the severity of chilling injury either as preharvest or in postharvest application. Lecithin had also a beneficial effect in reducing the severity of peel alterations but showed no positive interaction in combination with calcium. However all treatments increased the incidence of decay especially when preharvest calcium spray was combined with postharvest calcium dipping.

Effect of post harvest application of calcium and virosil on ripenning and shelf life of guava var. Allahabad Safeda

Effect of calcium (CaCl, at 1, 2 or 4% and Ca (NO), at 1, 2 or 4%) and Virosil (1, 2 or 4%) as post harvest treatments on storage life of guava var Allahabad Safeda at room temperatures was studied. It revealed that the treatment viz. 4% Ca (NO), and 5% virosil (contains silver in cationic form) have extended shelf life of guava fruits by 5 days. The fruits treated with 4% Ca(NO,), have retained higher TSS, higher ascorbic acid, higher total titrable acidity and higher total sugars than other treatments. The fruits treated with Ca (NO,), at 4% and 2% and virosil at 5% were exhibited reduced loss in physiological weight, slower increase in TSS percent and total sugar contents and slower decrease in ascorbic acid and total acidity of fruits.

Postharvest Application of Calcium and Magnesium to Honeydew and Netted Muskmelons: Effects on Tissue Ion Concentrations, Quality, and Senescence

Muskmelon senescence is directly associated with a decline in hypodermal mesocarp membrane integrity and its Ca concentration, but infusing Ca into melons has been a problem. Fully ripened and abscised hybrid honeydew [Cucumis melo L. (Inodorus Group) `Honey Brew'] and netted muskmelon [Cucumis melo L. (Reticulatus Group) `Explorer'] fruit were submerged (dipped) 20 min at 25 ± 3 °C in a solution containing a Ca-chelate, a Mg-chelate, a combination of both chelates, or no mineral chelate. Following 10 or 24 days of cold storage (4 °C for `Explorer' and 10 C for `Honey Brew'), fruit were analyzed for mineral content and various senescence-related parameters. Abscised `Honey Brew' fruit dipped in either Ca-chelate or (Ca+Mg)-chelate and abscised `Explorer' fruit dipped in (Ca+Mg)-chelate, followed by 10 days cold storage, had hypodermal mesocarp Ca concentrations of at least 6.0 mg·g-1 dry weight. Maintaining hypodermal mesocarp tissue Ca concentrations at this level during postharvest storage, especially for fully ripe `Honey Brew' fruit, maintained membrane integrity and fruit firmness, and extended storage life 2.4-fold (i.e., to 24 days). The senescence regulatory effect of postharvest Ca-chelate treatments on abscised `Explorer' was highly variable, compared to `Honey Brew', which appeared to be due to the surface netting interfering with movement of Ca into the hypodermal mesocarp. Thus, postharvest Ca-chelate application to abscised `Honey Brew' fruit could delay fruit senescence in commercial storage, and open up new markets for fully ripened honeydew melons.

Effect of postharvest application of calcium on ripening of peach

Postharvest vacuum infiltration of a calcium solution into unripe peaches delayed the time to ripen at 20�C compared with untreated fruit, with the use of 1% calcium at 21 kPa giving an increase in storage life of about 30%. However, the infiltration technique induced skin injury which could not be overcome.

Effect of postharvest application of calcium on ripening rates of pears and bananas

SummaryDipping unripe pears (cv Williams Bon Chretien) in a solution of calcium chloride under reduced pressure (125-375 mm Hg) and subsequent storage at 20°C delayed ripening by up to 40% of the time taken for control fruit to ripen. The Ca-treated fruit ripened normally and a taste panel found that it was of good eating quality. However, dipping unripe bananas (cv Cavendish) in CaCl2 solution, whether under ambient or reduced pressure, accelerated ripening.

Postharvest Application of Calcium as a Control for Storage Breakdown of Apples1

Abstract CaCl2 dips reduced the incidence of storage breakdown in ‘Jonathan’, ‘Cox’s Orange Pippin’ and ‘Twenty Ounce’ apples. The use of CaCl2, benomyl and diphenylamine in a single dip further enhanced the effect of CaCl2 The uptake of water into fruit was increased by reducing the dip temperature from 20° to 5°C or by increasing the dip time from 0.5 to 30 minutes but CaCl2 dipping was no more effective in controlling breakdown at 5° than at 20°.