CaCl2 treatment effectively delays postharvest senescence of passion fruit

Xu, H.; Qiao, Pei; Pan, Jiali; Qin, Ziyi; Li, Xia; Khoo, Hock Eng; Dong, Xinhong

doi:10.1016/j.foodchem.2023.135786

Cited by 14 publications

(2 citation statements)

References 37 publications

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“…This physiopathy, reported by Gao et al (2019), primarily occurs in Passifloraceae, such as passion fruit, banana passion fruit, and purple passion fruit. It involves the alteration of textural and ultrastructure properties of the peel, causing softening and giving the impression of a watery fruit with low quality (Xu et al, 2023). Applying CaCl 2 , as mentioned by Xu et al (2023), maintains the structural integrity of the passion fruit peel, reduces enzymatic activity, and preserves post-harvest quality, delaying peel wrinkling and fruit senescence.…”

Section: Watery Fruitsmentioning

confidence: 99%

Effect of calcium on fruit quality: A review

Jaime-Guerrero,

Álvarez-Herrera,

Fischer

2024

Agron. Colomb.

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Calcium (Ca) plays a crucial role as a nutrient influencing the ripening, post-harvest duration, and quality of fruits. Its impact on the cell wall and its function as a secondary messenger at the cellular level underscore its significance. While recently there has been an increase in studies examining the effects of Ca on fruit quality, there remains a need to consolidate and expand the literature on pre-harvest and post-harvest applications of Ca concerning the physical-chemical properties of fruits. This review aims to compile information on the mechanisms of Ca absorption by plants, as well as the interaction of Ca with the cell wall in fruit development and growth; the review also aims to synthesize literature on the effects of calcium on the physical and chemical properties of fruits that ultimately influences their quality. The review considers a comprehensive analysis of studies published in reputable scientific publishers (Elsevier, Springer, Frontiers, Wiley, MDPI, Hindawi, SciELO) over the last ten years, encompassing various relevant topics. Calcium proves effective in retarding the loss of firmness in fruits, increasing their mass, mitigating mass loss during storage, and extending postharvest life, thereby enhancing marketability. Furthermore, Ca demonstrates a role in decreasing the activity of enzymes responsible for cell wall degradation. Additionally, it reduces ethylene production in fruits, delaying the climacteric peak and reducing its intensity. Its application results in delayed color changes in fruits. For soluble solids, Ca diminishes sugar values and postpones their peak during the post-harvest period while maintaining high total acidity values. Notably, Ca applications contribute to a decreased incidence of certain physiological disorders.

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Section: Watery Fruitsmentioning

confidence: 99%

Effect of calcium on fruit quality: A review

Jaime-Guerrero,

Álvarez-Herrera,

Fischer

2024

Agron. Colomb.

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“…To improve the shelf life of passion fruit and control the occurrence of postharvest diseases, chemical preservation treatments are currently widely used in the market [4,12,22]. However, the prolonged use of chemical fungicides can lead to a series of problems, including the development of pathogen resistance, the contamination of the environment, and harm to human health [23,24].…”

Section: Introductionmentioning

confidence: 99%

Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit

Wang,

Chen,

Lin

et al. 2023

JoF

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Postharvest diseases seriously restrict developments in the passion fruit industry. In this study, we aimed to identify the postharvest pathogen affecting passion fruit, investigate its pathogenicity, and explore relevant control methods. The pathogen was isolated from rotting passion fruit and identified using morphological characteristics, ITS sequences, and phylogenetic tree analyses. Additionally, preliminary studies were conducted to assess the biological characteristics of the pathogen and evaluate the efficacy of various treatments for disease control. The fungus on the passion fruit called B4 was identified as Diaporthe passiflorae. Optimal conditions for mycelial growth were observed at 25–30 °C and pH 5–6, with starch as the carbon source and peptone as the nitrogen source. Infection by D. passiflorae accelerated fruit decay, reduced the h° value of the peel, and increased the peel cell membrane permeability when compared to the control. Notably, treatments with appropriate concentrations of ɛ-poly-l-lysine, salicylic acid, and melatonin showed inhibitory effects on the pathogen’s growth in vitro and may thus be potential postharvest treatments for controlling brown rot caused by D. passiflorae in passion fruit. The results provide a scientific basis for the development of strategies to control postharvest decay and extend the storage period of passion fruit.

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