The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits

Manganaris, George A.; Vasilakakis, M.; Diamantidis, Grigorios; Mignani, I.

doi:10.1016/j.foodchem.2005.11.036

Cited by 165 publications

(119 citation statements)

References 29 publications

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“…CaCl 2 pretreatments of loquat fruit exhibited increased shelf life and firmness as compared to untreated fruits (Akhtar et al, 2010). Tissue firmness of whole peaches were increased by dipping in CaCl 2 solution (Manganaris et al, 2007). Manganaris et al (2005) also described that fruits treated with calcium salts showed higher firmness (34.2-44.7%) as compared to the non-treated ones.…”

Section: Introductionmentioning

confidence: 95%

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

et al. 2017

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Section: Introductionmentioning

confidence: 95%

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

et al. 2017

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“…Calcium lactate has been widely used for delicate fruit and products with a high senescence index, such as grapefruit (Baker, 1993), peaches (Manganaris, Vasilakakis, Diamantidis, & Mignani, 2007), fresh-cut cantaloupes (Luna-Guzman & Barrett, 2000) and apples (Anino, Salvatori, & Alzamora, 2006;Buta, Moline, Spaulding, & Wang, 1999). Calcium lactate (0.5e2%) has been used as a firming agent for fruit such as cantaloupes, strawberry and others (Main, Morris, & Wehunt, 1986;Morris, Sistrunk, Sims, Hydrogen peroxide Hydrogen peroxide possesses bactericidal and inhibitory activity due to its properties as an oxidant, and due to its capacity to generate other cytotoxic oxidising species such as hydroxyl radicals (Juven & Pierson, 1996).…”

Section: Chlorine Dioxidementioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

831

524

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“…Some studies showed that storage at low temperature effectively delayed fruit ripening and extended post-harvest life of fresh jujube, but the beneficial effects may be limited by undesirable physico-chemical changes (Crisosto et al, 2004;Manganaris et al, 2007). The consequences of these changes were the acceleration of quality loss and reduction in consumer acceptability.…”

Section: Determination Of Total Phenolic Contents (Tph)mentioning

confidence: 99%

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

Zeraatgar

Davarynejad

Moradinezhad

et al. 2018

Not Bot Horti Agrobo

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Chinese jujube is among the important medicinal plants grown in Iran. Its valuable fruit have a short post-harvest life. Delaying of quality reduction for few days can help maintaining the shelf life of fresh jujube fruit. The current study was conducted to investigate the possible effects of pre-harvest foliar application of salicylic acid (0, 2 and 4 mM) and calcium nitrate (0, 1 and 2%) on physico-chemical characteristics and shelf life of fresh jujube fruit during storage at 10-days intervals, for 40 days. Results indicated that salicylic acid and calcium nitrate played an important role in maintaining and extending post-harvest quality of fresh jujube fruit, as both substances increased fruit firmness, titrable acidity, total phenolic content, antioxidant activity, ascorbic acid and catalase enzyme, but reducing total soluble solids. The highest total phenolic content (2.38 µg gallic acid/gFW), antioxidant activity (76.73 mmol Trolox/g), ascorbic acid (222.4 mg/100g FW) and catalase enzyme (16.67 U. mg -1 protein), as well as the lowest total soluble solids content (23.11%) were observed when salicylic acid 4 mM was used. Furthermore, maximum fruit firmness (4.22 N) was obtained in the treatment containing calcium nitrate 2%. Treatment containing salicylic acid 2 mM and calcium nitrate 2% had the highest amount of titrable acidity TA (0.45 %). Based on the results, reducing trends of some components like ascorbic acid, antioxidant and phenol, were very fast, even when using salicylic acid and calcium nitrate; their application could cause a delay in these processes, but the quality reduction found could not be compensated. In other characteristics that had a slower quality reducing trend, the application of salicylic acid and calcium nitrate could cause at least a 10-day delay in the reduction of the amounts of these attributes.

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The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits

Cited by 165 publications

References 29 publications

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

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