Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit

Abstract

Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, i.e., calcium nitrate, calcium gluconate and calcium chloride at calcium concentration of 0% (distilled water), 0.5%, 1.0% and 1.5%. The strawberry fruits were dipped for 30 s. The calcium sources, calcium concentration and the interaction of calcium sources and calcium concentration significantly affected the storage performance of strawberry fruits. All the three sources and concentrations were effective in decreasing the storage associated changes, i.e., weight loss, decline in marketable fruits, loss of organoleptic quality, increase in total soluble solids (TSS), decline in reducing sugars, total sugars, acidity and increase in sugar/acid ratio in strawberry fruit, thus extending the shelf life. Calcium gluconate at 1.5% calcium concentration was more effective. Treatment of strawberry fruit with 1.5% calcium from calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 d), and total soluble solid (7.80%) with the minimum weight loss (5.45%). Calcium dips result in higher calcium concentration in strawberry fruits, which delays ripening in fruits by maintaining the structure and function of cell walls and membranes. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.

Efficacy of different composite edible coatings on postharvest quality attributes of guava (Psidium guajava L.) cv. Lalit at ambient storage conditions

“…Coating acts as a semi-permeable obstacle against carbon dioxide, oxygen, moisture and solute movement, thereby decreasing the respiration rate, water loss and alternatively oxidation reaction due to which fruit appearance is acceptable (Kumar et al, 2017) [9] . The present results are in accordance with the findings of Mahajan et al, 2009 [10] in kinnow, Akhtar and Rab, 2014 [2] in strawberry and Kumar et al, 2017 [9] in guava who observed that composite edible coated samples scored higher in sensory attributes. In winter season of 2017, fruit taste score ranged from 6.17 to 7.18 (Table 2).…”

“…Olive oil and Aloe vera coatings maintained taste and retained the quality of fruits during storage. The present results are supported by the findings of Marpudi et al (2011) [11] in papaya, Akhtar and Rab, 2014 [2] in strawberry and Kumar et al, 2017 [9] in guava who also observed that coated samples taste better and retained their quality during storage. The data compiled on effect of composite coatings and storage periods and their interactions on fruit total soluble solids and ascorbic acid of guava cv.…”

“…The higher level of ascorbic acid in composite coated treatments might reflect the low oxygen permeability, slowing down the respiration rates, which delayed the deteriorative oxidation reaction of ascorbic acid of fruits. Akhtar and Rab, 2014 [2] reported that ascorbic acid was higher in calcium gluconate coated strawberry due to delaying the ripening process. Similar results were also revealed by Singh et al, 2018 [15] and Abraham and Banerjee, 2018 [1] in guava who found that coated fruits had retained higher level of ascorbic acid content.…”

The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage

“…As a result, the study was set with the following five treatments: Preharvest control group cherries (sprayed with distilled water) (C1). Preharvest Ca-Glu treatment (sprayed with 1% Ca-Glu solution) (Ca1). Postharvest control group cherries (dipped into distilled water for 30 s) (C2). Postharvest Ca-Glu treatment (dipped into 1% Ca-Glu solution for 30 s) (Ca2). Pre-and postharvest Ca-Glu treatment (sprayed with and dipped into 1% Ca-Glu solution for 30 s) (Ca1 + Ca2). The doses and dipping time of Ca-Glu (Califast, Crops MCS) was chosen according to Akhtar and Rab (2014). Following each treatment, cherries were air-dried for 30 min at room conditions and packaged in plastic boxes (750 g) covered with lid having 8 perforations with 5 mm diameter.…”

Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

“…Tween 20 (0.1%) was added to all solutions (including control) as the spreading adhesive. The doses and dipping time of Ca-Glu (Califast, Crops MCS) was chosen according to Akhtar and Rab (2014). Following each treatment, sweet cherry fruit were air-dried for 30 min at room conditions then fruit (750 g) were placed into plastic boxes (18 cm × 11 cm × 7.5 cm).…”