Effect of calcium dissolved in slightly acidic electrolyzed water on antioxidant system, calcium distribution, and cell wall metabolism of peach in relation to fruit browning

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

“…Interestingly, adding Ca(NO 3 ) 2 or Ca(OAc) 2 to SAEW promoted Ca 2+ uptake, which reached the peak after 15 days of storage, and afterwards decreased gradually and maintained higher levels of Ca content through to the end of storage. Our previous study speculated that the active chlorine compounds might mediate Ca 2+ influx via the indumentum on the peach surface . This study suggests a possible mechanism in the combination treatment in which the amount of Ca 2+ moving into jujube fruit is trigged by a Cl − ‐stimulated Ca 2+ transport under the slight acidic condition .…”

“…A major disadvantage of the use of Ca(ClO) 2 in the packing house might be its high cost. Therefore, adding Ca to SAEW might be the optimal commercial protocol to clean jujube fruit, as our previous work with peach fruit demonstrated …”

“…L and O). Our previous study indicated that SAEW had a positive ability to stabilize cell wall integrity by strengthening cell–cell adhesion and weakening cohesion between cell‐wall‐related modifying enzymes and pectin substrates . Additionally, the washing solution containing more Ca had an additional benefit in improving fruit quality and extending storage life .…”

“…It is widely used as a surface sanitizer by the fruit and vegetable industry . In peach, SAEW (pH 5.91 or 6.1, available chlorine concentration 30.4 mg L −1 or 21 mg L −1 respectively) was shown to suppress flesh discoloration and browning by inhibiting the accumulation of phenolic compounds and activity of polyphenol oxidase . Sweet cherry exposed to electrolyzed water with an available chlorine concentration of 25 mg L −1 reduced decay incidence, weight loss, and quality deterioration with passive modified‐atmosphere packaging .…”

“…The most pronounced and consistent effect of Ca on fruit is to increase fruit Ca uptake and result in firmer fruit with less susceptibility to postharvest disorders . Our previous study indicated that adding 10 g L −1 calcium nitrate (Ca(NO 3 ) 2 ) in SAEW reduced loss in fruit firmness (FF), delayed the disassembly of cell‐wall pectins, and protected fruit antioxidant systems in peach fruit . However, jujube fruit is a non‐climacteric fruit, and there is little information available on the influence of SAEW combined with Ca on jujube storage quality.…”