נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Calcium and Heat Treatments to Improve Storability of 'Anna' Apples
Year:
1992
Source of publication :
HortScience
Authors :
לוריא, סוזן
;
.
קליין, יהושע
;
.
Volume :
27
Co-Authors:
Facilitators :
From page:
36
To page:
39
(
Total pages:
4
)
Abstract:

Apples (Malus domestica Borkh. cv. Anna) were treated at harvest by a dip in 3% CaCI2 solution, heated for 4 days at 38C, or the two treatments combined, before being placed in OC storage. After removal of the apples from storage and holding them for 1 week at 20C, the combined treatment maintained fruit quality best. The fruit remained firmer than with either treatment separately, and peel yellowing and decreased titratable acidity caused by the heat treatment were less pronounced. Heat treatment alone maintained fruit firmness, while CaCI2 alone had no effect on fruit quality, although it raised the fruit calcium level more than the combined treatment in most experiments. Altering the temperature (0, 20, or 38C) of the CaCl2 dip did not change its efficacy. There was less soluble and more insoluble pectin in cell wall extracts of apples from the combined treatment than from other treatments. In addition, proportionally less Ca was present in the water-soluble pectin fraction of the combined treatment compared to other treatments, indicating different binding properties in the cell wall.

Note:
Related Files :
ANNA
Apples
calcium
Cell Walls
food storage
heat treatments
Malus domestica
Malus sylvestris
Storage
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38686
Last updated date:
02/03/2022 17:27
Creation date:
24/12/2018 15:46
Scientific Publication
Calcium and Heat Treatments to Improve Storability of 'Anna' Apples
27
Calcium and Heat Treatments to Improve Storability of 'Anna' Apples

Apples (Malus domestica Borkh. cv. Anna) were treated at harvest by a dip in 3% CaCI2 solution, heated for 4 days at 38C, or the two treatments combined, before being placed in OC storage. After removal of the apples from storage and holding them for 1 week at 20C, the combined treatment maintained fruit quality best. The fruit remained firmer than with either treatment separately, and peel yellowing and decreased titratable acidity caused by the heat treatment were less pronounced. Heat treatment alone maintained fruit firmness, while CaCI2 alone had no effect on fruit quality, although it raised the fruit calcium level more than the combined treatment in most experiments. Altering the temperature (0, 20, or 38C) of the CaCl2 dip did not change its efficacy. There was less soluble and more insoluble pectin in cell wall extracts of apples from the combined treatment than from other treatments. In addition, proportionally less Ca was present in the water-soluble pectin fraction of the combined treatment compared to other treatments, indicating different binding properties in the cell wall.

Scientific Publication
You may also be interested in