Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration

Turmanidze, Tamar; Gulua, L.; Jgenti, Merab; Wicker, Louise

doi:10.1590/1981-6723.8916

Cited by 10 publications

(10 citation statements)

References 30 publications

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“…Moreover, the reduction in weight loss by CaCl 2 treatment could be due to the role of calcium in the creation of calcium pectate hydrogel, which holds more water and slows the dehydration process [28]. In our study, ozonated water treatment reduced weight loss compared to the control.…”

Section: Appearance Weight Loss Color Parameters and Firmnessmentioning

confidence: 50%

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Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

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Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

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Section: Appearance Weight Loss Color Parameters and Firmnessmentioning

confidence: 50%

“…Chitosan could preserve TSS by reducing the respiration process during cold storage [31]. It is reported that CaCl 2 treatment reduce respiration process [28]. As a result, the amount of TSS which is used for respiration in fruit treated with CaCl 2 is lower than untreated fruit.…”

Section: Total Soluble Solids and Phmentioning

confidence: 99%

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

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“…In low-temperature disorders, sparked temporary accumulation of calcium ion is significant by various calcium capturing proteins, thus facilitating numerous physiological reactions in the cell (6). Calcium treatment is demonstrated to be effective on different kinds of fruits and vegetables such as chili pepper (7), loquat (8,9), apple (10), peach (11,12), persimmon (13), papaya (14,15), gooseberry (16), strawberry (17), mango (18), purple shallot (19), soursop (20), tomato (21) and watermelon (22). Banana (Musa spp.)…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

Minh

2021

Plant Sci. Today

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Banana is a delicious fruit with excellent nutrient components beneficial for human health. In postharvest, banana fruit is quickly ripe within few days at ambient temperature condition and its quality is seriously degraded afterwards. Extension of its stability during storage and distribution is very necessary to enhance its economic value. This research evaluated the effectiveness of CaCl2 treatment on the physicochemical quality attributes, phyto-chemical and antioxidant activities, and potential enzymes of banana fruit during storage. Banana fruits were dipped in 3% CaCl2 solution for 5 min before draining on racks for 30 min at ambient temperature to remove excess calcium chloride solution. Another banana group is dipped in clean water, leaved on racks for 30 min as the control. Both these fruit groups were then stored at 4±0.5oC with 85-90% relative humidity for 28 days. In 7 day-interval, each group is taken to verify quality attributes such as decay index, firmness, extractable juice recovery, ascorbic acid, carotenoid, total soluble solid, phenolic content, total flavonoid content, DPPH radical scavenging rate, H2O2 content, catalase (CAT) activity, superoxide dismutase (SOD) activity of banana fruit during storage. Our findings demonstrated that CaCl2 exerted a positive influence in limiting decay (2.24±0.11 mark); slowing down texture firmness reduction (7.25±0.10 N); enhancing the extractable juice recovery (85.49±1.12%); controlling ascorbic acid (12.79±0.13 mg/100 g), total soluble solid (16.40±0.13 oBrix), phenolic retention (161.35±1.19 mg GAE/100 g), flavonoid content (64.41±0.25 mg QE/100 g) and H2O2 accumulation (20.09±0.10 µmol/g); improving carotenoid (21.83±0.13 µg/100 g), catalase (15.28±0.12 U/g), superoxide dismutase activity (5.60±0.10 U/g), antioxidant capacity of banana fruit (46.20±0.15%) during chilling storage. CaCl2 treatment would be an effective approach to extend shelf life of banana fruit in commercial distribution.

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“…Likewise, the postharvest application of CaCl 2 considerably enhanced Ca content of the fruit tissue in raspberries and strawberries (Carlos, 2014;Turmanidze et al, 2017) and apple (Chardonnet, 2003;Torres et al, 2017) stored under refrigeration.…”

Section: Calcium Contentmentioning

confidence: 97%

“…Similar results showed that CaCl 2 at various rates increased total phenols in comelian cherry fruits during storage and the samples treated with higher CaCl 2 rates displayed a more remarkable increase in fruit phenol content (Aghdam et al, 2013). In addition, it has been reported that treatment of raspberry and strawberry fruits with 2% CaCl 2 dip had a positive effect on the retention of the total phenolic contents, during the storage period (Turmanidze et al, 2017). Hot water treatment is known to have desirable impacts on the maintenance of polyphenol components in fruits, maybe because of the inactivation of endogenous polyphenol oxidase enzyme of the fruits (Rossi et al, 2003;Sablani et al, 2010;Skrede et al, 2000).…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Physicochemical Traits of Seedless Barberry (Berberis vulgaris L.) Fruits Stored Under Refrigeration as Affected by Heat and Calcium Chloride Treatments

Moradinezhad

Mehregan

Jahani

2018

Cercetari Agronomice in Moldova

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The loss of chemical characteristics and quality of the fresh seedless barberry fruit during storage and qualitative losses of its dried fruit are the most important postharvest challenges in barberry industry and its exports. The fresh harvested fruit samples were dried using an electrical drier at 50°C to 50% moisture content. Thereafter, the effects of hot water alone (65°C for 45 sec), and hot water + 2% calcium chloride were carried out on the quality maintenance and chemicals during the cold storage of seedless barberry. The results showed that the samples treated with calcium chloride stored at 2°C had the highest TSS over time, whereas the titratable acidity of barberry fruits was not significantly affected by postharvest treatments. Hot water alone or in combination with calcium chloride treatment increased redness and chroma values result in better appearance quality than control. In addition, the treatments reduced the variable L* and thereby enhanced fruit lightness. The highest antioxidant content (% 77.92) was observed in hot water treated samples and the lowest (% 54.28) was obtained on control. Also, the highest amount of anthocyanins and antioxidants were obtained from samples treated with hot water. Only calcium chloride treatment had a significant effect on Ca content of the samples. The results revealed that postharvest application of hot water and calcium chloride treatments improved the appearance quality and nutritional values of fresh seedless barberry fruit, as well as extend the cold storage life, likely due to reduced pathogen contamination.

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Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration

Cited by 10 publications

References 30 publications

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

Physicochemical Traits of Seedless Barberry (Berberis vulgaris L.) Fruits Stored Under Refrigeration as Affected by Heat and Calcium Chloride Treatments

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