Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Turmanidze, Tamar; Gulua, L.; Jgenti, Merab; Wicker, Louise

doi:10.24925/turjaf.v4i12.1127-1133.907

Cited by 6 publications

(7 citation statements)

References 31 publications

(31 reference statements)

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“…The present study showed that calcium salts play an important role in the cell biochemistry, as it is evident from the data that fruit treated with calcium compounds delayed the progression of anthocyanin content which is directly proportional to the ripening process. Results are in accordance with the findings of Amal et al (2010) in strawberry and Turmanidze et al (2016) in blackberry, raspberry and strawberry, that showed a relatively slow increase in anthocyanin content with post-harvest treatment of calcium chloride as compared to control.…”

Section: Anthocyaninssupporting

confidence: 92%

Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits

et al. 2019

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The effects of pre-harvest applications of calcium nitrate at different concentrations were investigated on storability and quality attributes of plum fruits under low temperature storage. Uniform and healthy trees of plum cv. Satluj Purple were sprayed with calcium nitrate (1.0%, 1.5% and 2.0%) in 2nd and 3rd week of April and control trees were water sprayed only. Fruits from treated and control trees were harvested at colour break stage, and then stored at low temperature conditions (0-1°C and 90-95% RH) for 35 days. Evaluation of physico-chemical parameters and enzymatic activities were made on the day of harvest and after 7, 14, 21, 28 and 35 days of storage. The colour of the fruits with respect to a* and b* values (green-red and blue-yellow spectrum, respectively) improved progressively up to 35 days of storage, whereas, fruit firmness decreased. Total sugars and pectin methylesterase (PME) and cellulase activities increased up to 28 days of storage before showing a declining trend. Two superimposed sprays of calcium nitrate (2.0%) enhanced the storage life of plum fruits up to 28 days by reducing physiological loss in weight (PLW), PME and cellulase activities, delaying development of fruit colour & anthocyanin and retaining sensory quality, firmness and total sugars in plum fruits.

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Section: Anthocyaninssupporting

confidence: 92%

Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits

et al. 2019

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“…In addition, the shelf life of fruits treated with the combined antifungal agents increased to 12–15 days at 4 °C and 90% ± 5% RH, whereas a previous study showed a storage life of less than 1 week when held at 0 °C …”

Section: Discussionmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

“…Hence, there are rapid changes in the physicochemical and nutritional properties of the fruits, as well as rapid pathogen growth, during the postharvest period. The quality of blackberry fruits, especially fully matured fruits, declines rapidly after harvest, with a short shelf-life of less than 1 week at 0 ∘ C. [7][8][9] Currently, physical preservation technologies are widely used for fruits and vegetables such as strawberries and grapes. 10 With regard to blackberry preservation, postharvest handling and packaging methods, including the use of low temperature, 11 modified atmosphere packaging 12 and different packaging materials, 9 have been investigated widely.…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effect of natural antifungal agents for postharvest diseases of blackberry fruits

et al. 2019

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BACKGROUND Blackberry postharvest diseases are caused by fungal pathogens, and treatment of fruits with edible, natural products could reduce the postharvest losses and contribute to food sustainability. Based on the hypothesis that inhibition of fungal pathogens will significantly extend the shelf‐life of food products, the effects of natural antifungal agents on fungal pathogens were tested. RESULTS Two pathogenic fungal isolates, Aspergillus japonicus and Gilbertella persicaria, from infected blackberry fruits were identified morphologically using scanning electron microscopy and confirmed by DNA sequence analysis. The inhibitory effects and synergistic action of natural antifungal agents against the two fungal isolates were investigated. The results obtained demonstrated that the natamycin, chitosan and ferulic acid exhibited significant antifungal activities against the tested strains based on the calculated minimum inhibitory concentration. The best antifungal activity was obtained using a combination of ferulic acid and natamycin, which generated a total synergistic effect on both tested strains with a fractional inhibitory concentration index of 0.281. Application of the selected agents on postharvest blackberry fruits reduced the rot ratio and weight loss and also increased fruit firmness. In addition, the shelf‐life of fresh blackberry fruits was extended up to 12–15 days at 4 °C and 90 ± 5% relative humidity. CONCLUSION The combined utilization of ferulic acid and natamycin showed synergistic antifungal activity against two pathogenic fungal isolates, and extended the shelf life of fresh blackberry fruits up to 12–15 days. © 2018 Society of Chemical Industry

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“…Therefore, blackberry fruit is easily subjected to postharvest quality loss and deterioration, which often causes serious economic losses. Low‐temperature storage is commonly used in fruit and vegetable storage to alleviate the rapid quality decline and high decay rate (Joo et al, 2011; Tamar Turmanidze et al, 2016). Ozturk et al (2016) treated caucasian whortleberry ( Vaccinium arctostaphylos L.) with cold storage.…”

Section: Introductionmentioning

confidence: 99%

Postharvest quality comparison of six blackberry cultivars under two storage conditions

Shi

Xia

Gao

et al. 2022

Food Processing Preservation

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The fruit of six blackberry cultivars “Ningzhi 3,” “Arapaho,” “Kiowa,” “Hull,” “Shuofeng,” and “Triple Crown” were stored under different storage conditions 25°C (RT) and 4°C (LT). Compared to RT treatment, LT treatment‐restricted deterioration and nutritional loss, and maintained antioxidant capacity of samples. Among LT samples, color of “Ningzhi 3,” “Hull,” and “Shuofeng” changed fewer than other cultivars, and the decay rate of “Shuofeng” and weight loss of “Hull” were lower than others. At the end of LT, total soluble solid and soluble sugar content of “Arapaho,” soluble protein content of “Shuofeng” were the highest. During the storage period, “Arapaho,” “Hull”, and “Shuofeng” maintained higher antioxidant enzyme activity and lower hydrogen peroxide content. The storage stability of “Arapaho,” “Hull,” and “Shuofeng” was better than the other three blackberry cultivars because of their better postharvest quality. This study provides a comprehensive insight into the postharvest treatment to maintain the quality of blackberry.

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Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Cited by 6 publications

References 31 publications

Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits

Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits

Synergistic effect of natural antifungal agents for postharvest diseases of blackberry fruits

Postharvest quality comparison of six blackberry cultivars under two storage conditions

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