Effect of post-harvest calcium chloride dip treatment and gamma irradiation on storage quality and shelf-life extension of Red delicious apple

Abstract

Freshly harvested Red delicious apples were dipped in calcium chloride solution of varying concentrations (0.5-2.0% w/v) for 1 h prior to irradiation at dose level of 0.4 kGy. Fruits after radiation treatment were stored at 2 ± 1°C, RH 90% and evaluated at intervals of 30 days for various quality parameters. Results revealed significant (p ≤ 0.05) retention in firmness, juice yield and ascorbic acid content in samples treated with combination of calcium chloride at 2.0% w/v and gamma irradiation (0.4 kGy) during storage. Water soluble pectin was inversely correlated with firmness (r = 0.88) and was significantly (p ≤ 0.05) lower in samples subjected to combination treatment of 2.0% w/v CaCl2 and 0.4 kGy irradiation throughout the storage. The combination treatment of 2.0% CaCl2 and 0.4 kGy irradiation gave about 4.3 log reduction in yeast and mold count of apple samples. Results of the post refrigeration weight loss, firmness and overall acceptability revealed that combination treatment was helpful in extending the shelf-life of Red Delicious apples by around 20-25 days at 17 ± 2°C, RH 75% following 90 days of refrigeration.

Apple Quality and Calcium Content as Affected by Fertilizer Treatment

“…When these parts are weakened, there is an uncontrollable loss of water, which contributes to fruit decay [30]. Positive correlation among the application of Ca fertilizers and fruit storage ability has been conformed in results of many scientific studies [31][32][33]. Table 3 data also show that in the present study there was no statistical difference in TSS and acidity of apple fruits between examined variants.…”

Effectiveness of Hydrothermal‐Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh‐Cut Papaya

“…Ascorbic acid content decreased gradually during the storage of papaya slices, showing greater retention in fruit treated with HT‐Ca + Chit, followed by HT‐Ca, Chit, and Control. Consistent with these results, Djioua and others () found that the application of hydrothermal treatment on fresh‐cut mango decreased the content of vitamin C. Hussain and others () reported that increasing the calcium chloride concentration in apple maintained the content of ascorbic acid; they explained that the beneficial effect of calcium in preventing the loss of ascorbic acid during storage was due to the regulation of the oxidative process in the cytosol.…”

“…Preliminary test for hydrothermal treatment were conducted using conditions reported previously: calcium chloride concentration (0.5%, 1%, 2%, and 3%), temperature (49 °C, 55 °C, and 65 °C), and time (3 and 25 min; Eryani‐Raqeeb and others ; Leyva‐López and others ; Hussain and others ; Chávez‐Sánchez and others ). The selected conditions were 1% CaCl 2 , 49 °C, and 25 min.…”

“…Calcium plays a significant role in reducing mechanical damage of fruit since it prevents or delays the loss of firmness. Applying calcium may contribute to cell wall integrity by increasing the amount of endogenous calcium available to bind with carboxyl groups of the pectin homogalacturonan backbone, as was hypothesized by the egg‐box model (Hussain and others ).…”

Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl2 Treated Broccoli Microgreens

“…Calcium ions make cell walls less accessible to enzymes that cause softening or to cell wall degrading enzymes produced by fungal pathogens. 13,14 Previously, we found that preharvest samples sprayed with 10 mM CaCl 2 increased the broccoli microgreen biomass by more than 50% and extended the shelf life significantly. 15 However, the effect of calcium treatment on the inner chemical profile changes, especially GL contents, has never been studied.…”