Effect of Time of Washing on Calcium Uptake, Breakdown and Condition of Spartan Apples Dipped in Calcium Chloride Solution After Harvest

Porritt, S. W.; Lidster, P. D.

doi:10.4141/cjps78-009

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…Bitter pit of apples has been reduced or controlled in numerous cultivars with C aC l2 dips before storage or transport (3 ,6 ,7 , 18, 20, 22, 24, 25, 27). C aC l2 is also used commercially as dip or drench treatments to reduce storage breakdowns of 'Jonathan', 'Spartan', and 'Cox's Orange Pippin' apples (1,4,12,16,21), the incidence of breakdown being related to the final Ca concentration in the fruit (6,17). Uptake of Ca solution by fruit was primarily through lenticels and increased with higher concentration of solution; absorbed Ca moved inward through tissues but remained highest near the surface (2, 8 ,1 1 , 1 2 , 14).…”

mentioning

confidence: 99%

Keeping Qualities of ‘Stayman’ and ‘Delicious’ Apples Treated with Calcium Chloride, Scald Inhibitors, and other Chemicals1

Hardenburg

Anderson

1981

J. Amer. Soc. Hort. Sci.

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‘Stayman’ apples (Malus domestica Borkh.) dipped in 4% CaC12 were firmer after 5–6 months storage in air at 0°C and developed less senescent breakdown than untreated fruit. Use of the thickener Keltrol with CaC12 or vacuum infiltrating (VI) CaC12 resulted in the firmest fruit after storage and the highest flesh Ca levels. ‘Stayman’ stored 5 or 6 months in CA at 0°C were 1.5 kg firmer than air-stored fruit. Dipping apples in CaC12 prior to CA storage provided little additional benefit. Liquid concentrate formulations of diphenylamine (DPA) and ethoxyquin used alone or in combination with 4% CaC12 gave excellent scald control on ‘Stayman’ stored 5 or 6 months at 0° + 6 days at 20°. However, the same chemicals gave poor scald control for ‘Starkrimson Delicious’ picked early to midseason. The antioxidants BHT and BHA evaluated as postharvest dips at 2,000 ppm were less effective than DPA or ethoxyquin in controlling scald on ‘Stayman’. ‘Delicious’ apples were not significantly firmer after 6 months storage in air at 0°C when dipped in 3% CaC12 alone or with Keltrol, or when CaC12 was VI. When CaC12 was contaminated with Penicillium expansum spores, VI of the solution greatly increased decay of both ‘Delicious’ and ‘Stayman’.

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confidence: 99%

Keeping Qualities of ‘Stayman’ and ‘Delicious’ Apples Treated with Calcium Chloride, Scald Inhibitors, and other Chemicals1

Hardenburg

Anderson

1981

J. Amer. Soc. Hort. Sci.

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“…Other in common storage, less in cold storage and beneficial effects of post-harvest Ca dips least in controlled atmosphere (CA) storage have included less breakdown and less loss (Faust and Shear 1968; Van der Boon et al of fruit firmness in storage (Porritt and 1969). Lidster 1978 For personal use only. (Table l) was presumably not an effect of calcium, because Ca treatments (Porritt and Lidster 1978) and high Ca content of fruit tissue (Bramlage et al 1974) (Lidster et al 1977 It is well-known that controlled atmosphere storage will delay or inhibit development ofpit (Faust and Shear 1968 Excessive potassium can induce de-velopment of pit (Fochessati 1975;Oberly and Kenworthy 1961).…”

mentioning

confidence: 99%

“…Lidster 1978 For personal use only. (Table l) was presumably not an effect of calcium, because Ca treatments (Porritt and Lidster 1978) and high Ca content of fruit tissue (Bramlage et al 1974) (Lidster et al 1977 It is well-known that controlled atmosphere storage will delay or inhibit development ofpit (Faust and Shear 1968 Excessive potassium can induce de-velopment of pit (Fochessati 1975;Oberly and Kenworthy 1961). However, the positive relationships between pit and leaf K that were observed in this study ( should be considered to be excessive for this cultivar.…”

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confidence: 99%

Partial Control of Bitter Pit in Northern Spy Apples With a Post-Harvest Dip in Calcium Chloride Solution

Webster¹,

Forsyth²

1979

Can. J. Plant Sci.

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Bitter pit of Northern Spy apples that were stored in air and in controlled atmosphere (CA) storage was decreased by a post-harvest dip in 4% CaCl2 solution containing 0.35% Keltrol. The calcium treatment also decreased breakdown, loss of fruit firmness, and loss of fruit acidity, and increased Ca content of apple cortex tissue. There was no fruit injury. The dip treatment increased rots in one instance, presumably from dispersal of fungal spores during the dipping process and not due to an effect of calcium. Absorption of Ca was slightly greater in CA storage than in air storage. Percent of apples with bitter pit (all treatments combined) was positively correlated with K content of leaf tissue, with Mg and K content of undipped fruit cortex tissue and with (K + Mg)/Ca ratios (eq/eq) of leaf and of undipped fruit cortex tissue. Leaf Ca was significantly related to pit when combined with leaf (K + Mg)/Ca in multiple regressions.

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“…On the other hand, acidic solutions have been shown to extract Ca from fruit tissues (10). Highly acidic CaCl2 solution may dislocate fruit Ca bound to exchange sites (11) and make fruit Ca more mobile. A reduced amount of bound Ca on fruit surfaces when removed from the dip may result in decreased Ca flux into the fruit.…”

Section: Resultsmentioning

confidence: 99%

“…Findings of Porritt and Lidster (11) suggest that Ca in apple fruit may be associated with exchange sites and not easily washed from the fruit surface with water. However, Perring (10) found that Ca could be readily removed from apple tissue by an acidic solution.…”

mentioning

confidence: 99%

Effects of Preharvest and Postharvest Calcium Treatments on Fruit Calcium Content and the Susceptibility of ‘Van’ Cherry to Impact Damage1

Lidster

Yada

1979

J. Amer. Soc. Hort. Sci.

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Preharvest sprays or postharvest dips of CaCl2 decreased the incidence of surface pitting of ‘Van’ cherries (Prunus avium L.) resulting from impact damage. Inclusion of a surfactant and thickener in the dip enhanced Ca uptake by cherries in storage. Ca from postharvest dips penetrated the cherry mesocarp rapidly in storage. Maximum Ca uptake by the cherry mesocarp was attained when the pH of the dipping solution was 7. However, postharvest Ca dips were most effective in preventing surface pitting when their pH was 4.

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Effect of Time of Washing on Calcium Uptake, Breakdown and Condition of Spartan Apples Dipped in Calcium Chloride Solution After Harvest

Cited by 4 publications

References 2 publications

Keeping Qualities of ‘Stayman’ and ‘Delicious’ Apples Treated with Calcium Chloride, Scald Inhibitors, and other Chemicals1

Keeping Qualities of ‘Stayman’ and ‘Delicious’ Apples Treated with Calcium Chloride, Scald Inhibitors, and other Chemicals1

Partial Control of Bitter Pit in Northern Spy Apples With a Post-Harvest Dip in Calcium Chloride Solution

Effects of Preharvest and Postharvest Calcium Treatments on Fruit Calcium Content and the Susceptibility of ‘Van’ Cherry to Impact Damage1

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