Note on the Influence of Foliar Sprays of Calcium on the Firmness of Strawberries

Eaves, C. A.; Leefe, J. S.

doi:10.4141/cjps62-126

Cited by 13 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Strawberries are the fourth most valuable fruit produced in the United States and are one of the most delicate and perishable of all fruits, being very susceptible to water loss, decay and physiological deterioration (Eaves and Leefe 1962; Lillard 1993; Udompijitkul et al . 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Hung¹,

Bailly²,

Kim³

et al. 2010

Journal of Food Quality

View full text Add to dashboard Cite

Strawberries and broccoli were treated for 5 min with 4C tap water, chlorinated water or electrolyzed oxidizing water (55 and 100 mg/L chlorine, respectively) with or without ultrasonication. Several quality parameters (weight loss, shear force, color, pH, titratable acidity, soluble solids and decay) were evaluated to estimate the effect of treatments on consumer acceptability during storage at 4C. Strawberries were examined on the initial day of experiments and at 3, 6, 9 and 13 days of storage, and broccoli on the initial day as well as at 5, 10, 14 and 21 days of storage. On each day of analysis, weight loss, decay and color (L* a* b* values, chroma, hue angle, total color difference) were evaluated. On the last day of storage, texture was measured as force (Newton) needed to shear each sample. For strawberry, samples were also tested for pH, titratable acidity (%) and soluble solids content. No significant differences in quality were detected among strawberries and broc-5 Corresponding

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Hung¹,

Bailly²,

Kim³

et al. 2010

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Similarly, no consistent effects on calcium content in fruit have been reported occasionally for calcium-sprayed apples [5,6]. In other cases, phytotoxic effects have been observed [7,8], which indicates the need to optimise treatment conditions individually for each species or cultivar.…”

Section: Calcium Spraysmentioning

confidence: 99%

“…A part of this variability may be related to genotypic differences among fruit species or cultivars, or to the calcium concentration or formulation used. In other cases, though, these discrepancies may prove more difficult to ascribe; the same calcium source and concentration applied to the same fruit species resulting in clearly different effects (compare, for example, references [7] and [29]).…”

Section: Calcium Spraysmentioning

confidence: 99%

Preharvest sprays and their effects on the postharvest quality of fruit

Lara¹

2013

Stewart Postharvest Review

View full text Add to dashboard Cite

Purpose of review: This paper reviews studies on the effects of preharvest spray treatments on the postharvest quality and storage potential of fruits, with the objective of summarising the main effects in each case and identifying major topics requiring further research. Findings: The literature survey shows that most of the studies on preharvest sprays have considered either calcium or growth regulator treatments. Calcium applications are generally reported to delay ripening, decrease postharvest rots and alterations, and extend the keeping period, but their effects are partially dependent on the calcium source and formulation used, and phytotoxicity has also been occasionally observed. Preharvest sprays with growth regulators such as aminoethoxyvinylglycine, gibberellins or polyamines have also been studied and have shown promising potential for delaying ripening and improving storage potential or particular quality traits. Directions for future research: Although some common effects have been identified on fruit physiology for a particular treatment, a certain degree of variability across fruit types or cultivars has been observed in all cases. The suitability and the particular conditions of each treatment should be assessed and adjusted for each fruit type. In addition, because fruit metabolism is complex and strictly regulated, improved keeping potential may be contradicted by detrimental effects on eating quality, meaning that treatment effects should be evaluated as a whole. A third aspect worthy of more intense research efforts involves effects on key quality attributes such as aroma or bioactive compound contents, or on other traits relevant for quality preservation such as fruit cuticles.

show abstract

“…Preharvest CaCl 2 sprays increase the firmness of strawberries (Fragaria ×ananassa Duch.) (Cheour et al, 1990;Eaves and Leefe, 1962) and raspberries (Rubus idaeus L.) (Eaves et al, 1972). Calcium may maintain fruit firmness by delaying postharvest ripening (Cheour et al, 1990).…”

mentioning

confidence: 99%

Applying Calcium Chloride Postharvest to Improve Highbush Blueberry Firmness

Hanson¹,

Beggs²,

Beaudry³

1993

HortSci

View full text Add to dashboard Cite

Immature and marketable highbush blueberries often are separated by buoyancy in water tanks. Calcium chloride was added to the water to improve berry firmness or integrity. Berries were immersed in 0% to 4% CaCl2 and held at 2C for several days. Vertical compression of a column of berries decreased linearly with increased CaCl2 concentration, a result indicating that CaCl2 increased the ability of the berries to resist physical damage. Immersion duration (0.5, 2, or 4 minutes) did not affect results. However, rinsing berries in water immediately after immersing them in CaCl2 negated the effect. Taste panelists associated an objectionable, salty taste with berries immersed in 2% and 4% CaCl2, but not for those immersed in 1% CaCl2.

show abstract

Note on the Influence of Foliar Sprays of Calcium on the Firmness of Strawberries

Abstract: not available

Cited by 13 publications

References 0 publications

Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Preharvest sprays and their effects on the postharvest quality of fruit

Applying Calcium Chloride Postharvest to Improve Highbush Blueberry Firmness

Contact Info

Product

Resources

About