The language of calcium in postharvest life of fruits, vegetables and flowers

Aghdam, Morteza Soleimani; Hassanpouraghdam, Mohammad Bagher; Paliyath, Gopinadhan; Farmani, Boukaga

doi:10.1016/j.scienta.2012.07.007

Cited by 111 publications

(53 citation statements)

References 164 publications

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“…It is well-known that calcium, as a constituent of the cell wall, plays an essential role in forming cross-bridges which influence cell wall strength and is regarded as the last barrier before cell separation [Fry 2004]. Exogenously applied calcium stabilizes the plant cell wall [Aghdam et al 2012] and protects it from cell wall degrading enzymes [White and Broadley 2003] such as polygalacturonase (PG), a prominent cell wall degrading enzyme synthesized during ripening [Hadfield and Bennett 1998]. It is already well-documented by MacDougall et al [1995] that the PG activity is blocked by high calcium concentrations in plant cell.…”

Section: Resultsmentioning

confidence: 99%

“…Calcium, as a versatile signaling ion with special functions, serves as a major regulatory ion in horticultural crops [Aghdam et al 2012]. It is considered to be an important mineral element that regulates fruit quality, specifically, maintenance of fruit firmness, a decrease in postharvest decay and incidence of physiological disorders such as water core, bitter pit and internal breakdown [Lurie 2009].…”

Section: Introductionmentioning

confidence: 99%

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EXTENDING POSTHARVEST QUALITY ATTRIBUTES OF GRAPES (V. vinifera L. cv. ‘THOMPSON SEEDLESS’) BY PREHARVEST CALCIUM PULVERIZATIONS

Sabır¹,

Sabır²

2017

Acta Sci. Pol. Hortorum Cultus

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Demand for fresh grape is increasing globally in accordance with the improvement in living standard since the grape berry contains large amounts of phytochemicals including anthocyanins, phenolics, flavonoids and resveratrol, which have been suggested to be responsible for human health benefits. However, table grapes easily undergo deterioration due to their soft texture and the high water content, which make it difficult to preserve without treatment. This study was thus conducted to evaluate the effect of preharvest calcium sprays on maintenance of postharvest quality of grapes (V. vinifera L. cv. 'Thompson Seedless'). Three preharvest calcium sprays were applied to leaves and developing green berries with or without leaf removal pruning (a traditional practice performed in commercial vineyards worldwide) during berry development stages. After harvest, grapes were cold stored (1°C, 90% R.H.) up to 3 months. Preharvest micronized calcium sprays, with or without leaf removal pruning, markedly extended the postharvest quality of grapes by delaying weight loss, reducing decay, maintaining rachis chlorophyll concentrations and preserving visual quality during the prolonged cold storage. Besides, in calcite-treated grapes, lower titratable acidity decrease courses with a subsequent lower maturity index during prolonged storage indicate that calcite sprays restricted postharvest physiological senescence of grapes. Overall findings indicated that preharvest calcite sprays may be an environmental-friendly, healthy and sustainable viticulture practice for extending postharvest quality of grapes.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

EXTENDING POSTHARVEST QUALITY ATTRIBUTES OF GRAPES (V. vinifera L. cv. ‘THOMPSON SEEDLESS’) BY PREHARVEST CALCIUM PULVERIZATIONS

Sabır¹,

Sabır²

2017

Acta Sci. Pol. Hortorum Cultus

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“…This problem may be overcome with calcium chloride application (Astuti et al, 2013). The involvement of Ca in the regulation of fruit ripening is well established (Ferguson, 1984;Aghdam et al, 2012;Poovaiah, 1986). Calcium contributes in improving the rigidity of cell walls; retard tissue softening also reduces the accessibility of cell wall degrading enzymes to their substrates (Vicente et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Turmanidze

Gulua

Jgenti

et al. 2016

Turkish JAF Sci.Tech.

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Post-harvested blackberry, raspberry and strawberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1°C for 2.5 min and kept for 8 days at 0 ± 0.5°C and relative humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable acidity, pH and total soluble solids. Maximum weight lost was observed for untreated berries and minimum lost was observed for fruits treated with 2% calcium chloride. After storage, ascorbic acid content was significantly higher in samples of blackberry, raspberry and strawberry fruits subjected to 2% calcium chloride dip. Treatment of blackberry, raspberry and strawberry fruits with calcium chloride had a positive effect on retention of total polyphenols content during the storage period. Depletion of antioxidant capacity of untreated fresh blackberry fruits during 8 days cold storage was 25%; raspberries and strawberries -34 and 26 % respectively. Whereas depletion of antioxidant activity in the 2% calcium chloride treated samples of these fruits was 8, 22 and 11% respectively. In case of storage of untreated blackberry fruits content of cyanidin-3-O-monoglucoside decreased by 6.33 mg per 100 g of fruit. While, in fruit samples treated with 1 and 2% calcium chloride content of cyanidin-3-Omonoglucoside decreased by 32.06 and 11.35 mg per 100 g of fruit, respectively. Content of pelargonidin 3-O-monoglucoside increased by 2.29 mg per 100 g of the untreated blackberry fruits and by 26.87 and 8.45 mg per 100 g of fruits treated with 1 and 2% calcium chloride respectively. Change of content of cyanidin 3-O-(6 -p -coumaroylglucoside) in blackberry fruits was not statistically significant.

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“…Estudos indicam que, no amadurecimento dos frutos, a taxa de senescência frequentemente depende dos níveis de cálcio do tecido (AGHDAM et al, 2012). Ao contrário do que era esperado, observou-se redução linear no tempo de maturação do fruto com o incremento das concentrações de cloreto de cálcio (Figura 1B), corroborando o resultado observado por SILVA (1999) no processo de amadurecimento da banana 'Pioneira'.…”

Section: Resultsunclassified

“…O cálcio tem sido utilizado em tratamentos pré e pós-colheita para conferir resistência aos tecidos dos frutos, uma vez que os íons Ca ++ associamse com substâncias pécticas da parede celular e lamela média, impedindo a ação de enzimas como pectinametilesterase e poligalacturonase (AGHDAM et al, 2012). De acordo com XISTO et al (2004), a aplicação de cálcio na pós-colheita em goiabas 'Pedro Sato', emprego de cálcio proporcionou atividades mais baixas de pectinametilesterase e poligalacturonase, promovendo um amaciamento menos intenso e mantendo a firmeza desses frutos.…”

Section: Resultsunclassified

Aplicação em pré-colheita de cloreto de cálcio no controle do despencamento natural dos frutos de bananeira 'FHIA-18'

et al. 2015

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The language of calcium in postharvest life of fruits, vegetables and flowers

Cited by 111 publications

References 164 publications

EXTENDING POSTHARVEST QUALITY ATTRIBUTES OF GRAPES (V. vinifera L. cv. ‘THOMPSON SEEDLESS’) BY PREHARVEST CALCIUM PULVERIZATIONS

EXTENDING POSTHARVEST QUALITY ATTRIBUTES OF GRAPES (V. vinifera L. cv. ‘THOMPSON SEEDLESS’) BY PREHARVEST CALCIUM PULVERIZATIONS

Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Aplicação em pré-colheita de cloreto de cálcio no controle do despencamento natural dos frutos de bananeira 'FHIA-18'

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