Paper Information

Journal:   IRAN AGRICULTURAL RESEARCH   2003 , Volume 22 , Number 1; Page(s) 77 To 88.
 
Paper: 

EFFECTS OF VACUUM INFILTRATION, DIPPING IN CALCIUM CHLORIDE AND POSTHARVEST HEAT TREATMENT ON FIRMNESS AND CALCIUM CONTENT OF APPLES

 
 
Author(s):  RAHEMI M., BAHRANI A.
 
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Abstract: 
Apples (Malus domestica Borkh. Red Delicious) were vacuum infiltrated (250 mm Hg) for 30 s with 0,1.5, 3 and 6% solutions of calcium chloride (CaCl__2) and stored at 0°C for 6 mo, followed by 1 wk storage at 20°C. Calcium chloride solutions at 3 and 6% concentrations significantly increased fruit firmness tested either immediately after removal from storage or after being held for I wk at 20°C. The correlation coefficient between calcium (Ca) content and fruit firmness (r=75) was highly significant. In another experiment, Red Delicious apples were treated by dip infiltration in 0 and 3% CaC1__2 solution, for 3 min, heat treatment for 4 d at 38°C and dip infiltration (3% CaCl__2) plus heat treatment, before storing at 0°C for 6 mo. Heat treatment and the combination of dip infiltration plus heat treatment significantly increased fruit firmness either immediately after removal from storage or after being held for 1 wk at 20°C.
 
Keyword(s):  CALCIUM CHLORIDE, HEAT TREATMENT, RED DELICIOUS APPLES, VACUUM INFILTRATION.
 
References: 
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