1994
DOI: 10.1071/ea9940123
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Effect of calcium infiltration on ripening of avocados of different maturities

Abstract: Mature but unripe Fuerte and Hass avocados harvested at 3 stages of maturity were vacuum-infiltrated with 4 and 8% calcium chloride (CaCl2) solutions and stored at 20�C. The fruit were assessed for ripening and injury development and analysed for Ca content. Postharvest application of Ca to fruit harvested 2 weeks before prime harvest elicited a greater delay in ripening and caused less fruit injury than application at prime harvest or 2 weeks after prime harvest. Fruit maturity did not have a significant effe… Show more

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Cited by 8 publications
(2 citation statements)
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“…This result is not consistent with Joyce, Shorter, and Hockings (2001), who found that delayed ripening of apples (Klein & Lurie, 1994) and avocados (Wills & Tirmazi, 1982) was a response to fruit obtained with calcium levels, while Rajkumar et al (2005) reported that post-harvest dip in 2%CaCl 2 could improve the papaya shelf-life up to nine days. In addition, calcium treatment has been shown to decrease respiration, reduce ethylene production and slow down the onset of ripening in apples (Ferguson, 1984), avocados (Tingwa & Young, 1974;Rensburg & Engelbrecht, 1986;Wills & Sirivatanapa, 1988;Yuen, Caffin, & Boonyakiat, 1994), mangoes (Tirmazi & Wills, 1981;Mootoo, 1991;Van Eeden, 1992;Suhardi, 1992), and tomato (Sellars, 2010). However, it should be further investigated to confirm these results with other commercial papaya varieties.…”
Section: Discussionmentioning
confidence: 99%
“…This result is not consistent with Joyce, Shorter, and Hockings (2001), who found that delayed ripening of apples (Klein & Lurie, 1994) and avocados (Wills & Tirmazi, 1982) was a response to fruit obtained with calcium levels, while Rajkumar et al (2005) reported that post-harvest dip in 2%CaCl 2 could improve the papaya shelf-life up to nine days. In addition, calcium treatment has been shown to decrease respiration, reduce ethylene production and slow down the onset of ripening in apples (Ferguson, 1984), avocados (Tingwa & Young, 1974;Rensburg & Engelbrecht, 1986;Wills & Sirivatanapa, 1988;Yuen, Caffin, & Boonyakiat, 1994), mangoes (Tirmazi & Wills, 1981;Mootoo, 1991;Van Eeden, 1992;Suhardi, 1992), and tomato (Sellars, 2010). However, it should be further investigated to confirm these results with other commercial papaya varieties.…”
Section: Discussionmentioning
confidence: 99%
“…Pre-and post-harvest application of calcium may help to reduce senescence during commercial and retail storage of fruit, with no detrimental effect on consumer acceptance [20]. Calcium chloride has been reported to reduce the onset of ripening in Atemoya [20] avocado [21] and strawberry [22].…”
Section: Introductionmentioning
confidence: 99%