Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

Irfan, Pahrul; Vanjakshi, V.; Prakash, Maya; Ravi, R.; Kudachikar, V. B.

doi:10.1016/j.postharvbio.2013.02.008

Cited by 89 publications

(61 citation statements)

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“…Resultados semelhantes também foram observados por Torres et al (2010) em atemoia (Annona cherimola Mill x Annona squamosa L.), e também em figo (Ficus carica L.) por Irfan et al (2013). Porém, em maçã e tomates tratados com cloreto de cálcio, o conteúdo de vitamina C aumentou (BANGERTH, 1976).…”

Section: Razão Ss/atunclassified

“…A manutenção desse elemento no tecido diminui a atividade das enzimas pecto-hidrolíticas (CARDOSO et al, 2013), influenciando no grau de amaciamento da polpa do mamão e conferindo maior resistência ao manuseio (IRFAN et al, 2013). Sua participação nas ligações entre ácidos pécticos e polissacarídeos estabiliza a estrutura da parede e da membrana celular por meio da formação de uma rede de pectina envolvendo pontes de cálcio nos grupos carboxílicos não esterificados da estrutura poligalacturônica, o que dificulta o acesso das enzimas hidrolíticas, como a pectinametilesterase (WERNER et al, 2009) e irá influenciar na firmeza do fruto (MANGANARIS et al, 2007).…”

Section: Introductionunclassified

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Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Silva

et al. 2015

Rev. Bras. Frutic.

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RESUMO -Com o objetivo de prolongar o período de conservação e manter a qualidade do mamão UENF/ Caliman01, foram testadas diferentes concentrações de CaCl 2 aplicadas por infiltração a vácuo. Os frutos foram separados em seis lotes, o controle (sem tratamento) e os tratamentos que receberam a aplicação de CaCl 2 a 0%, 2%, 4%, 6% e 8% CaCl 2 (p/v) por imersão sob vácuo, por 3 minutos, a 50kPa de tensão, com posterior análises da perda de massa fresca, firmeza do fruto, firmeza do mesocarpo, ângulo de cor hue, teores de sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico, açúcares solúveis totais e razão SS/AT. Os tratamentos com cálcio não interferiram na perda de massa que, de modo geral, incrementou ao longo do tempo, porém os frutos permaneceram verdes e firmes por mais tempo quando tratados com CaCl 2 6% e 8% (p/v). O uso do CaCl 2 não interferiu nas características químicas do fruto, tais como sólidos solúveis, acidez titulável e razão SS/AT, porém diminuiu a síntese de ácido ascórbico e a degradação dos açúcares solúveis. Termo para indexação: Carica papaya, qualidade, açúcares solúveis, textura de polpa, coloração de casca, CaCl 2 . TREATMENT WITH CALCIUM CHLORIDE AT POSTHARVEST DELAYS THE DEGREENING AND LOSS OF FIRMNESS OF PAPAYA/UENF/CALIMAN01ABSTRACT -In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of CaCl 2 applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with CaCl 2 at 0%, 2%, 4%, 6%, and 8% CaCl 2 (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with CaCl 2 at 6% and 8% (w/v). The use of CaCl 2 did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.

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Section: Introductionunclassified

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Silva

et al. 2015

Rev. Bras. Frutic.

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“…The T2 showed counts of 4.17 log CFU g −1 on day 9. Evaluating the effect of 2% calcium chloride on the shelf-life of fig fruit, Irfan et al (2013) showed that after 14 days of storage at 1 °C ± 0.5 °C, fig fruits presented 3.17 log CFU g −1 of yeasts and molds. The ranges for yeast and mold counts in fresh-cut fruit commercialized in Spain during the period 2005-2006 were 1.7-4.9 log10 CFU g −1 (ABADIAS et al, 2008).…”

Section: Microbiological Analysismentioning

confidence: 99%

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

et al. 2017

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The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches. The minimal processing consisted of washing, peeling and sanitizing. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 o C), yeast and mold counting, and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.

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“…This characteristic affects the efficiency of the commercialization and exportation of the fruit around the world (Gözlekçi et al, 2008;Paula et al, 2007;Sharma and Singh, 2013). The postharvest life of the fresh fig fruit is normally 7-10 d even when it is stored under low temperatures (Ozkaya et al, 2014).Some studies have been conducted to investigate the effects of substances applied on figs to improve its postharvest conservation, such as calcium chloride, fungicides, sodium hypochlorite, and 1-methylcyclopropene (1-MCP) (Gözlekçi et al, 2008;Irfan, 2013;Paula et al, 2007;Watkins, 2008). 1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e.…”

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confidence: 99%

“…Some studies have been conducted to investigate the effects of substances applied on figs to improve its postharvest conservation, such as calcium chloride, fungicides, sodium hypochlorite, and 1-methylcyclopropene (1-MCP) (Gözlekçi et al, 2008;Irfan, 2013;Paula et al, 2007;Watkins, 2008). 1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e.…”

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confidence: 99%

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

Tofanelli

Cuquel

Medeiros³

et al. 2018

Rev. Colomb. Cienc. Hortic.

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The fig is one of the most perishable fruits during the postharvest phase, which has prompted studies to evaluate the effects of substances applied on figs after harvest in order to extend their postharvest life. The aim of this work was to evaluate the effects of different concentrations of 1-methylcyclopropene (1-MCP) on the postharvest quality of Roxo de Valinhos figs. The research was conducted by applying 4 concentrations of 1-MCP (0 -control, 5, 10, and 20 µg L -1 ) on figs, after which the fruits were evaluated at five different storage times (0, 4, 8, 12, and 16 days). The results showed that 20 µg L -1 of 1-MCP provided the best fruit firmness at day 12 after harvest. The 1-MCP treatments did not improve the total amount of total soluble solids (TSS), but we observed higher amount of total solids from 12 to 16 days of storage. Higher acidity was observed in the figs without a 1-MCP treatment at 8 days of storage and with 20 µg L -1 of 1-MCP after 12 days of storage. 1-MCP did not affect fruit weight loss. The figs treated with 1-MCP showed promising and rising values of firmness, acidity, and TSS at the highest dose. The TSS concentration tended to increase at the higher doses. As a result, it could be interesting to assay this substance with applications with higher concentrations than those used in the present study. Additional key words:Ficus carica, 1-MCP, firmness, soluble solids, titratable acidity, weight loss. fig, which rapidly decreases the quality of the fruit after harves, because it is subject to rapid physiological breakdown. This characteristic affects the efficiency of the commercialization and exportation of the fruit around the world (Gözlekçi et al., 2008;Paula et al., 2007;Sharma and Singh, 2013). The postharvest life of the fresh fig fruit is normally 7-10 d even when it is stored under low temperatures (Ozkaya et al., 2014).Some studies have been conducted to investigate the effects of substances applied on figs to improve its postharvest conservation, such as calcium chloride, fungicides, sodium hypochlorite, and 1-methylcyclopropene (1-MCP) (Gözlekçi et al., 2008;Irfan, 2013;Paula et al., 2007;Watkins, 2008). 1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e. it blocks ethylene receptors and can be used to control ethylene production, respiration rate, and softening and extends the shelf-life of a wide range of fruits (Freiman et al., 2012;Sozzi et al., 2005;Terra et al., 2014;Watkins, 2008). However, 1-MCP applications on fruits may not always have similar results on the postharvest quality since its effect has been shown to vary according to the climacteric fruit species, cultivar, maturation and ripening stages of the fruit, and 1-MCP application forms (Freiman et al., 2012;Sozzi et al., 2005; Watkins, 2006;Zhang et al., 2017).There are few reports on the postharvest behavior of figs treated with 1-MCP. Gözlekçi et al. (2008) showed that 10 µg L -1 of 1-MCP slowed the softening of Bardakci figs and retained fruit firmness during...

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Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

Cited by 89 publications

References 10 publications

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

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