Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

Abstract

Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO 4 ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit

“…According to the results of this work, the effect of PPE extract as a treatment on pH and TA was more pronounced than that of CaSO 4 , and the concomitant use of PPE and CaSO 4 was more effective than the single use of PPE. Our findings are in agreement with previous studies that reported higher titratable acidity in CaCl 2 treated peach and blackberry (Ali et al., 2014; Modesto et al., 2020).…”

“…Some studies have also indicated that Ca 2+ plays an important role in the cell membranes stabilization (Marschner, 1996). Our results are in agreement with the previous reports that have demonstrated the postharvest application of Ca 2+ treatment reduces the weight loss in blueberry and blackberry (Angeletti et al., 2010; Modesto et al., 2020). Although no study has yet been reported on the combined effect of CaSO 4 and PPE to inhibit the weight loss in cherry, the combined treatments of CaSO 4 and PPE indicated the highest inhibitory efficiency on the weight loss.…”

“…On the other hand, single CaSO 4 treatment indicated 14.22% higher TPC than the control fruits after 45th day (Figure 2c). A similar observation in TPC retention was recorded from a similar study with Ca 2+ treated blackberries (Modesto et al., 2020). According to the data reported herein, TPC was significantly affected by the use of PPE treatment in combination with CaSO 4 1% ( p < .01), compared with a single treatment.…”

“…As the researchers reported that TPC and AAC are the main antioxidant compounds in fruits, the better TAA capacity of the treatments compared to control could be related to higher amounts of AAC and TPC in these samples. As previously described, PPE and CaSO 4 treatment may protect the antioxidant compounds by reducing the gaseous exchange, which in turn, decreases the oxidation and senescence process (Modesto et al., 2020; Nair et al., 2018). It has been shown that fruits treated with PPE extract have a higher antioxidant capacity, due to compounds with different levels of antioxidant capacity in PPE extract (Nair et al., 2018).…”

“…(2018), Modesto et al. (2020), who showed that PPE or Ca 2+ treatments delayed the AA loss in strawberry, guava, and blackberry fruits, respectively.…”