Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Abstract

Calcium is thought to be the most important mineral element determining fruit quality. It seems to be especially important in apples where it has been shown to reduce metabolic disorders. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders such as water core, bitter pit and internal breakdown. Postharvest decay may also be reduced by increasing the calcium content of apple fruit. The major problem is getting enough calcium into the fruit to have the desired effects. Soil treatments with calcium to increase fruit calcium concentration have often met with very little success. The direct application of calcium to the fruit is the most effective method for increasing fruit calcium content. This can be accomplished by preharvest sprays or postharvest dips or vacuum or pressure infiltration. Although calcium sprayed on apples on the tree can increase calcium content of the fruit, direct postharvest treatment of the fruit in solutions of calcium chloride can be even more effective. Pressure infiltration with solutions of calcium chloride can increase the calcium concentrations of apple fruit more effectively than vacuum infiltration which is more effective than dipping. Both pre-and postharvest calcium treatment methods have inherent problems. Inadequate calcium uptake is a problem in some cases in that not enough calcium is taken into the fruit to have a positive effect. In other cases, excessive calcium is taken into the fruit and injury results. Developing a commercially acceptable method of successfully increasing calcium concentration in fruit is a continuing challenge. In the meantime, orchard management to optimize fruit calcium uptake in the preharvest environment combined with supplemental postharvest application is the best strategy to prevent losses due to low fruit calcium.

Bitter pit in apples: pre- and postharvest factors: A review

“…The last review article on the physiological activity of 3 Bitter pit in apples: pre-and postharvest factors: A review decreases during fruit growth, followed by a dramatic decline before maturation (Zheng et al, 2006). Increased Ca in the fruits can be achieved by foliar application of Ca salts during the growing season (Porro et al, 2006;Lötze et al, 2008), or by dipping the fruits, after harvest, in the solution of those salts (Conway et al, 2002). Late application of calcium nitrate (Ca(NO 3 ) 2 ) -80 days after full blooming-increases the Ca content in the fruit more than the early one (6 days after full blooming); or middle early application -40 days after full blooming- (Lötze et al, 2008).…”

“…Conway et al (2002) proposed that the major problem of foliar spraying is insufficient intake of Ca in the fruit, in order to achieve the desired effect. Low intake of Ca in the fruit will not lead to a reduction in the appearance of symptoms of bitter pit; on the other hand, outrageous Ca intake can lead to damage.…”

“…The appropriate concentration of Ca helps to maintain the firmness of apple fruits and reduce the incidence of physiological disorders, such as water core, bitter pit and internal browning of apple flesh (Conway et al, 2002). The Ca content in the fruits is usually much lower than in other parts of the plant (Saure, 2005).…”

O cultivo da macieira na Itália: porta-enxertos, cultivares, adubação e irrigação

“…Ele quando usado em solos com baixos teores de matéria orgânica pode aumentar a produção e alterar a qualidade de frutos, porém deve ser usado de acordo com os critérios de predição de adubação (ex. : análise de solo, análise de tecido, etc...), porque em doses elevadas e aplicadas sem critérios técnicos pode, por exemplo, retardar a maturação, devido à persistência da cor verde dos frutos, decorrência da clorofila e diluir a o cálcio no fruto, potencializando a ocorrência de distúrbios fisiológicos, como o bitter bit, entre outros (HIMELRICK; MCDUFFIE, 1983;CONWAY et al, 2002). Resultados de trabalhos mostram que o uso de sais de potássio via fertirrigação e ao longo do ciclo da macieira aumentam a disponibilidade do nutriente no solo, extraído pelo método de mineralização ácida, e os valores de acidez e a coloração vermelha de frutos, como os da cultivar Mondial Gala (MALAGUTI et al, 2006).…”

Production Potential of Guava as Influenced by Nitrogen and Boron Levels as Well as Macro and Micro Nutrient Content in Leaf

“…Calcium regulates the absorption of nutrients across the cell membranes and plays important role in plant cell elongation and division, structure and permeability of the cell, nitrogen and carbohydrate metabolism. Calcium is necessary to maintain membrane stability and is an integral part of cell wall which it provides rigidity (Conway et al, 2002). However, there is increasing evidence that there may be different optimal nutritional levels.…”