Biochemical Properties and Fruit Quality of "Jahangiri" (Prunus armeniaca L.) Apricot Fruit under Calcium Chloride Treatment

Abstract

Worldwide, the nutritional value and health benefit of apricot fruit (Prunus armeniaca L., Rosaceae) has been known. The present study was therefore undertaken to assess the effects of CaCl2 pre harvest treatment on some of the biochemical properties and fruit quality of "Jahangiri" (Prunus armeniaca L.) apricot at harvest time and during four weeks cold storage at 0°C. The combined analysis of variances indicated that year had a significant influence on all studied parameters of "Jahangiri" cultivar. CaCl2 pre harvest treatments also affected significantly the most of studied parameters. The interaction between year and Ca treatment was also significant. Results of these tests showed that pre harvest application of Ca foliar spray increased some of biochemical properties (protein, free amino acid and non protein) and fruit quality (fruit density) of apricot cultivar "Jahangiri". In addition, the contents of fruit-Ca, -Mg, -N, and vitamin C were higher than those in the control at harvest time and after four weeks storage at 0°C. The characteristics that correlated best with the fruit Ca content included fruit pH, fruit density, vitamin C of fruit and fruit Mg. The results also showed that the most effective pre-harvest CaCl2 application for apricot "Jahangiri" was found to be 0.5 % Ca Cl2 in 46 days after full bloom.

Study of High Nutritive Value of Almond Milk Beverage

“…Almond was common and popular nut that knew the king of nuts. It was full of nutritive value such as proteins, fats, minerals and vitamins (Yousefi, et al, 2015). Almond is an effective healthy food, for the body and the mind.…”

Effect of Irrigation Levels With Foliar Spray of Silicon, Calcium and Amino Acids on "Thompson Seedless" Grapevine. Ii. Enhancing Quality and Storability

“…Also, Marzouk and Kassem (2011) concluded that, spraying calcium chloride on Thompson seedless grapevines was effective in increased berries firmness and decreased the percentage of unmarketable clusters after storage at ambient temperature for seven days. Moreover, pretreatments of these salts are maintaining the quality characteristics of different fruits such as grapes, apples and mangoes (Yousefi et al, 2015, Nigro et al, 2006and Javed et al, 2015. Applications of calcium salts including calcium bicarbonates, chloride and nitrate are used successfully to replace fungicide in controlling the postharvest decays of grape berries (Romanazzi et al, 2012).…”