Augmentation of Flesh Calcium in Apples by Hydrostatic and Pressure Infiltration Procedures

Meheriuk, M.; Moyls, L.

doi:10.4141/cjps89-069

Cited by 7 publications

(2 citation statements)

References 6 publications

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“…The major problem is raising the Ca concentration of the fruit to a sufficient level to have the desired results. It has been postulated that calcium tissue concentrations should exceed 250 µg g -1 dry weight to control many calcium-related physiological disorders such as breakdown and bitter pit (Meheriuk and Moyls, 1989). In order to affect firmness or decay significantly, however, it is necessary to raise the level of tissue calcium to 800-1000 µg g -1 dry weight (Sams and Conway, 1984;Conway and Sams, 1985).…”

Section: Introductionmentioning

confidence: 99%

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Conway¹,

Sams²,

Hickey³

2002

Acta Hortic.

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Calcium is thought to be the most important mineral element determining fruit quality. It seems to be especially important in apples where it has been shown to reduce metabolic disorders. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders such as water core, bitter pit and internal breakdown. Postharvest decay may also be reduced by increasing the calcium content of apple fruit. The major problem is getting enough calcium into the fruit to have the desired effects. Soil treatments with calcium to increase fruit calcium concentration have often met with very little success. The direct application of calcium to the fruit is the most effective method for increasing fruit calcium content. This can be accomplished by preharvest sprays or postharvest dips or vacuum or pressure infiltration. Although calcium sprayed on apples on the tree can increase calcium content of the fruit, direct postharvest treatment of the fruit in solutions of calcium chloride can be even more effective. Pressure infiltration with solutions of calcium chloride can increase the calcium concentrations of apple fruit more effectively than vacuum infiltration which is more effective than dipping. Both pre-and postharvest calcium treatment methods have inherent problems. Inadequate calcium uptake is a problem in some cases in that not enough calcium is taken into the fruit to have a positive effect. In other cases, excessive calcium is taken into the fruit and injury results. Developing a commercially acceptable method of successfully increasing calcium concentration in fruit is a continuing challenge. In the meantime, orchard management to optimize fruit calcium uptake in the preharvest environment combined with supplemental postharvest application is the best strategy to prevent losses due to low fruit calcium.

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Section: Introductionmentioning

confidence: 99%

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Conway¹,

Sams²,

Hickey³

2002

Acta Hortic.

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“…Because the Ca concentration needed to control such maladies is usually higher than can be obtained with fertilization practices, the effects of the direct application of CaCl 2 solutions to fruit and the resulting effects on storage quality have been investigated (Conway and Sams, 1983;Glenn and Poovaiah, 1985;Sams and Conway, 1984). It is generally accepted that Ca tissue concentrations should exceed 250 mgÁg -1 dry weight to control such physiological disorders as breakdown and bitter pit (Meheriuk and Moyls, 1989). To affect firmness or decay significantly, however, it is necessary to raise the tissue Ca level to 800 to 1000 mgÁg -1 .…”

mentioning

confidence: 99%

Histological Effects of Calcium Chloride in Stored Apples

Trentham¹,

Sams²,

Conway³

2008

J. Amer. Soc. Hort. Sci.

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Mature apples (Malus domestica Borkh. cv. Golden Delicious) were immersed for 2 min in 0, 0.14, 0.27, or 0.41 mol·L−1 (0, 2%, 4%, or 6%, respectively) aqueous solutions (w/v) of CaCl2 at 0 or 68.95 kPa, and were stored at 0 °C. Histological samples of peel/cortex were taken at harvest and at four monthly intervals in storage. Paraffin sections were stained with an aqueous mixture of alcian blue 8GX, safaranin 0 and Bismark brown Y, or with the periodic acid-Schiff (PAS) reaction. No histological difference was observed in fruit treated with 2% CaCl2 compared with those pressure-infiltrated with greater amounts of Ca. Fruits pressure-infiltrated with 6% CaCl2 exhibited the greatest amount of flattened epidermal cells and hypodermal cavities. Cuticles were also affected at the higher CaCl2 treatment levels (with regard to staining with Bismark brown), becoming more condensed and uniform. Cuticle and hypodermis were stained differentially with PAS in the 6% CaCl2 treatment. All tissues, including the cuticle, were stained magenta red, indicating a possible chemical alteration of the cuticle and the underlying tissue by Ca.

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Assessment of quality attributes, susceptibility to postharvest disorders, and nutrient uptake of ‘Bartlett’ and ‘d′Anjou’ pears in response to pre-harvest harpin β protein spraying

Zhi

2022

Postharvest Biology and Technology

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Augmentation of Flesh Calcium in Apples by Hydrostatic and Pressure Infiltration Procedures

Cited by 7 publications

References 6 publications

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Histological Effects of Calcium Chloride in Stored Apples

Assessment of quality attributes, susceptibility to postharvest disorders, and nutrient uptake of ‘Bartlett’ and ‘d′Anjou’ pears in response to pre-harvest harpin β protein spraying

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