Effect of Foliar Applications of CaCl2 on Tomato Stored at Different Temperatures

García, José María; Ballesteros, José Manuel Bértolo; Albi, Miguel A.

doi:10.1021/jf00049a003

Cited by 20 publications

(15 citation statements)

References 14 publications

(20 reference statements)

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“…The application of Ca at 250 kg ha -1 every week or every 2 weeks increased fruit firmness of tomato grown on Courval sandy loam soil (Dodds et al 1997). Calcium foliar spray increased firmness of tomatoes stored at different temperatures (Garcia et al 1995). However, the presence of high levels of Ca in the fruit negatively affects the organoleptic quality, firmness and shelf life of greenhouse tomato (De Kreij 1995;Ho et al 1999).…”

Section: Fruit Quality and Mechanical Propertiesmentioning

confidence: 98%

“…Excessive supply of calcium to fruit causes goldspecks/goldspots, cells containing calcium oxalate crystals (Den Outer and van Veenendaal 1988;De Kreij et al 1992;Ho et al 1999), which not only affects the appearance of the fruit, but also reduces its shelf life (Janse 1988). Calcium foliar spray increased the firmness of tomato fruit measured with and without the skin present (Garcia et al 1995). Although Ca salts have widely been used in the tomato processing industry to improve tomato tissue integrity and firmness, very few studies have been conducted on the effects of Ca concentration in the nutrient solution on fresh market tomato texture, and the results are far from conclusive (Barrett et al 1998).…”

mentioning

confidence: 99%

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Effects of calcium and magnesium on growth, fruit yield and quality in a fall greenhouse tomato crop grown on rockwool

and¹,

Papadopoulos²

2003

Can. J. Plant Sci.

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Hao, X. and Papadopoulos, A.P. 2003. Effects of calcium and magnesium on growth, fruit yield and quality in a fall greenhouse tomato crop grown on rockwool. Can. J. Plant Sci. 83: 903-912. Tomato (Lycopersicon esculentum Mill.) 'Trust' was grown on rockwool with two concentrations of calcium (150 and 300 mg L -1 ) in combination with four concentrations of magnesium (20, 50, 80 and 110 mg L -1 ) in fall, 1999, to investigate their effects on plant growth, leaf photosynthesis, and fruit yield and quality (fruit firmness, dry matter, soluble solids and russeting). High Ca (300 mg L -1 ) concentration increased fruit yield and reduced the incidence of blossom-end rot (BER) and fruit russeting, compared with the low Ca concentration (150 mg L -1 ). High Ca concentration reduced fruit firmness but did not affect fruit size and leaf photosynthesis. Plants grown at 20 mg L -1 Mg started to show leaf chlorosis on both the middle and bottom leaves 8 wk after planting. Leaves with moderate chlorosis lost about 50% of their photosynthetic capacity. Fruit yield in the late growth stage decreased at 20 mg L -1 Mg. Blossom-end rot incidence increased linearly with increasing Mg concentration in the early growth stage at low Ca, but BER incidence at high Ca was not affected by Mg concentration. Fruit firmness increased with increasing Mg concentration at low Ca. At high Ca, Mg concentration affected fruit firmness only late in the season; fruit firmness at 80 mg L -1 Mg was higher than at 50 mg L -1 Mg concentration. Fruit russeting in mid-season was affected by nutrient treatments, being the least at 300/50 mg L -1 Ca/Mg. Therefore, for a fall greenhouse tomato crop, the optimum Ca/Mg concentration for tomato production is estimated to be 300/50-80 mg L -1 . The Mg concentration may be started at 50 mg L -1 and gradually increased to 80 mg L -1 towards the end of the season, to improve plant growth and fruit firmness. l'effet de ces deux éléments sur la croissance, la photosynthèse dans les feuilles ainsi que le rendement fruitier et la qualité des fruits (fermeté, matière sèche, solides hydrosolubles et roussissement). Une forte concentration de Ca (300 mg par litre) améliore le rendement fruitier et diminue l'incidence de la nécrose apicale et du roussissement, comparativement à une concentration plus faible (150 mg par litre). Une plus grande concentration de Ca attendrit les fruits, mais n'en change pas le calibre et n'agit pas sur la photosynthèse. Les feuilles des plantes recevant 20 mg de Mg par litre commencent à présenter des signes de chlorose au bas et au milieu du plant huit semaines après la mise en terre. Les feuilles modérément attaquées par la chlorose perdent environ la moitié de leur pouvoir de photosynthèse. À 20 mg de Mg par litre, le rendement fruitier diminue à la fin de la période de croissance. L'incidence de la nécrose apicale progresse de façon linéaire avec la concentration de Mg au début de la croissance, à faible concentration de Ca, mais elle n'est pas affectée si l'apport de Ca est plus grand....

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Section: Fruit Quality and Mechanical Propertiesmentioning

confidence: 98%

mentioning

confidence: 99%

Effects of calcium and magnesium on growth, fruit yield and quality in a fall greenhouse tomato crop grown on rockwool

and¹,

Papadopoulos²

2003

Can. J. Plant Sci.

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“…The number of locules per fruit depends on variety of tomato, manurial treatment and environmental factors. Garcia et al [6] observed that CaC 2 treated fruit showed higher value of fresh firmness during storage but they also found that quicker development of red color, greater weight loss and higher soluble solids content in treated than in non treated fruit during shelf life. Tomato fruit firmness decrease during storage.…”

Section: Introductionmentioning

confidence: 98%

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Moneruzzaman¹,

Hossain²,

Sani³

et al. 2008

American J. of Biochemistry and Biotechnology

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Abstract:The study was carried out to undertake the effect of different stages of maturity and ripening conditions on the physical characteristics of tomato fruit during the process of ripening. Fruit of three maturity stages viz., mature green, half ripen and full ripen were kept under three ripening conditions viz., floor without covering(control), covering with straw and CaC 2 +straw covering. Data were taken on color development of fruit, firmness of tissue, decay or rotting percentage, weight loss percentage and Shelf life of tomato. Different maturity stages, ripening conditions and their combination showed highly significant variation in different physical characteristics of tomato were studied. The highest value of decay or rotting was shown by full ripen tomatoes. However, the highest weight loss and shelf life were found by mature green tomatoes. The percentage of decay or rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life were recorded in tomatoes of uncovered treatment and decay or rotting was recorded by CaC 2 + straw covering treatment. The values of all the parameter were increased gradually with the advancement of ripening process irrespective of different keeping conditions. The tomato was placed over CaC 2 and covered with straw has shown highest decay or rotting.

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“…When ties occur crosswise in large quantities, there will be a wide molecular tissue and reduce the solubility of the compound fruit pectin so sturdy from mechanical influences. (Garcia et al, 1995;Mardini, 2007) The results of correlation analysis showed that the calcium content was negatively correlated with the percentage of fruit bruised (R = -0,943), it shows that the higher calcium content can decreasing the percentage of fruit bruised. Relationship between calcium content and percentage of fruit bruised with the linear regression equation Y = 0,345x -21,99 and R 2 = 0,944 (Fig.…”

Section: Percentage Of Fruit Bruisedmentioning

confidence: 99%

“…One part of the cell wall of the middle lamella, an area that contains a lot of pectin compound and when interacting with Ca 2+ to form Ca pektat which then act to add attachments between cells. The availability of different calcium in each fruit will produce the different calcium content on fruit (Garcia et al, 1995;Mishra, 2002). …”

Section: Calcium Contentmentioning

confidence: 99%

Calcium Chloride Applications to Improve Fruit Quality on Bruised and Diseases of Pineapple (Ananas comosus (L) Merr)

Astuti¹,

Soelistyono²

2013

IOSR-JAC

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Effect of Foliar Applications of CaCl2 on Tomato Stored at Different Temperatures

Cited by 20 publications

References 14 publications

Effects of calcium and magnesium on growth, fruit yield and quality in a fall greenhouse tomato crop grown on rockwool

Effects of calcium and magnesium on growth, fruit yield and quality in a fall greenhouse tomato crop grown on rockwool

Effect of Stages of Maturity and Ripening Conditions on the Physical Characteristics of Tomato

Calcium Chloride Applications to Improve Fruit Quality on Bruised and Diseases of Pineapple (Ananas comosus (L) Merr)

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