Articles
POSTHARVEST CALCIUM INFILTRATION IMPROVES FRESH AND PROCESSING QUALITY OF APPLES
Article number
326_12
Pages
123 – 130
Language
Abstract
Postharvest pressure infiltration of apples with calcium chloride was utilized to obtain apple fruit with calcium contents ranging from 200 to 2400 μg · g dry wt-1 (in the 2mm thick section of flesh directly under the peel). The effects of calcium concentration on the fresh fruit quality and the quality of sauce and juice processed from calcium treated apples after storage were evaluated.
The storage potential of calcium treated fruit was also evaluated and compared to that of fruit stored in controlled atmosphere storage (CA). The firmness of fruit with high flesh calcium concentrations was similar to that of fruit stored in CA. Calcium treated fruit were also firmer and had more ascorbic acid than untreated fruit after four months in 0 C cold storage.
The activity of polyphenol oxidase and pectin methyl esterase was lower in fruit with high calcium content.
Peroxidase activity was higher in calcium treated fruit.
The acceptability of applesauce and juice processed from calcium treated fruit was equal to or higher than that of untreated fruit as judged by a sensory analysis panel.
However, when fruit calcium concentration exceeds 800 μg · g dry wt-1, fruit may exhibit calcium injury on the surface of the peel.
The uptake of calcium into apple fruit by pressure infiltration is influenced by several factors.
These factors include the cultivar, the maturity of the fruit at treatment, and the calcium concentration of the treatment solution.
Obtaining optimum calcium concentration in apple fruit without inducing injury will require a treatment method which considers these factors.
The storage potential of calcium treated fruit was also evaluated and compared to that of fruit stored in controlled atmosphere storage (CA). The firmness of fruit with high flesh calcium concentrations was similar to that of fruit stored in CA. Calcium treated fruit were also firmer and had more ascorbic acid than untreated fruit after four months in 0 C cold storage.
The activity of polyphenol oxidase and pectin methyl esterase was lower in fruit with high calcium content.
Peroxidase activity was higher in calcium treated fruit.
The acceptability of applesauce and juice processed from calcium treated fruit was equal to or higher than that of untreated fruit as judged by a sensory analysis panel.
However, when fruit calcium concentration exceeds 800 μg · g dry wt-1, fruit may exhibit calcium injury on the surface of the peel.
The uptake of calcium into apple fruit by pressure infiltration is influenced by several factors.
These factors include the cultivar, the maturity of the fruit at treatment, and the calcium concentration of the treatment solution.
Obtaining optimum calcium concentration in apple fruit without inducing injury will require a treatment method which considers these factors.
Authors
Carl E. Sams, W. S. Conway
Keywords
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