Raspberry and strawberry fruits were stored at 0 °C and relative humidity (RH) of 95% for eight days. The fruits were treated with calcium chloride and their quality parameters and weight loss monitored and compared with those of untreated ones. A higher weight loss was observed for the untreated raspberries (16%) than for the fruits treated with 2% calcium chloride (5.3%). Similarly, untreated strawberry fruits lost more weight (8.5%) than those treated with 2% calcium chlorideonly 4.1%. The application of calcium chloride did not significantly influence the total acid content of the fruits. After 8 days storage the total soluble solids (TSS) had decreased to 10.22 ± 0.06, 9.60 ± 0.05 and 9.65 ± 0.12 in the raspberry fruits treated with 0%, 1% and 2% calcium chloride, respectively, and to 7.00 ± 0.17, 6.57 ± 0.08 and 6.35 ± 0.04 in the strawberry fruits treated with 0%, 1% and 2% calcium chloride, respectively. After storage, the ascorbic acid contents were significantly (p ≤ 0.05) higher in samples of raspberry and strawberry fruits subjected to 2% calcium chloride dips. The CaCl 2 treatments had a significant effect on retaining the ascorbic acid contents in these fruits. The treatment of raspberry and strawberry fruits with calcium chloride had a positive effect (p< 0.05) on the retention of the total phenolic contents (TPC) during the storage period. 66% and 74% of the antioxidant potentials were retained in the untreated samples of raspberries and strawberries, as against 78% and 89% in the 2% calcium chloride treated samples of these fruits.Keywords: Raspberry; Strawberry; Calcium chloride; Storage.
ResumoFrutos de framboesa e de morango foram armazenados a 0 °C e umidade relativa (UR) de 95% durante oito dias. Os frutos foram tratados com cloreto de cálcio e seus parâmetros de qualidade e perdas de peso monitorados e comparados com os valores dos frutos não tratados. Uma perda de peso maior foi observada para as framboesas não tratadas (16%) que para os frutos tratados com 2% de cloreto de cálcio (5,3%). Similarmente, os frutos de morango não tratados perderam mais peso (8,5%) que aqueles tratados com 2% de cloreto de cálcio -apenas 4,1%. A aplicação de cloreto de cálcio não influenciou significativamente no conteúdo total de ácido dos frutos. Depois de 8 dias de estocagem, o teor de sólidos totais (TST) diminuiu para 10,22 ± 0,06, 9,60 ± 0,05 e 9,65 ± 0,12 nos frutos de framboesa tratados com 0%, 1% e 2% cloreto de cálcio, respectivamente, e para 7,00 ± 0,17, 6,57 ± 0,08 e 6,35 ± 0,04 nos frutos de morango tratados com 0%, 1% e 2% de cloreto de cálcio, respectivamente. Depois da estocagem, o conteúdo de ácido ascórbico foi significativamente (p ≤ 0,05) mais alto nas amostras de frutos de framboesa e morango sujeitos à imersão em 2% de cloreto de cálcio. Os tratamentos com CaCl 2 tiveram um efeito significativo na retenção de ácido ascórbico nestes frutos. O tratamento dos frutos de framboesa e morango com cloreto de cálcio teve um efeito positivo (p < 0,05) na retenção do conteúdo total de fenól...