The Effect of Pre- And Postharvest Calcium Applications on ´hayward´ Kiwifruit Storage Ability

Antunes, M. D. Carlos; Panagopoulos, Τhomas; Rodrigues, Suzana B.; Neves, Nuno; Curado, Fernando Fleury

doi:10.17660/actahortic.2005.682.118

Cited by 22 publications

(8 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous studies have already demonstrated the capacity of calcium to delay softening in kiwifruit , . Several factors may contribute to this property: the ability of calcium to cross-link with carboxyl groups of polyuronide chains of pectins , the possibility of calcium delaying galactolipid breakdown, increasing the rate of sterol conjugation, being important in membrane organization and function , , and acting on cell turgor pressure .…”

Section: Resultsmentioning

confidence: 99%

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

Antunes¹,

Dandlen²,

Cavaco³

et al. 2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

Consumption of minimally processed fruit and vegetables has increased significantly in the past few years due to the consumers' life style. The aim of this study was to evaluate the effect of treatment with ascorbic acid or calcium chloride on the quality parameters of fresh-cut kiwifruit prepared from fruit previously stored for 3 months, either treated or not treated with 1-methylcyclopropene (1-MCP) before storage. Harvested fruit were treated with 1 microL L(-1) 1-MCP for 20 h at room temperature ( approximately 20 degrees C) (MCP) or had no treatment (C) and were then stored at 0 degrees C. After 3 months, fruit were removed from storage, peeled, and cut longitudinally in quarters, dipped in 2% ascorbic acid (Asc), 2% calcium chloride (Ca), or just water (cont), and kept at 2 degrees C for 8 days. Measurements of firmness, soluble solids content (SSC) ( degrees Brix), color (CIE L*, a*, b*), electrolyte leakage, sugars, organic acids, total phenolics, and antioxidant activity (DPPH and ABTS) were performed at 0, 4, and 8 days. A taste panel was performed on the seventh shelf life day. It was shown that whole MCP-treated kiwifruit kept better than the control through the 3 months storage, this effect being lost through the fresh-cut shelf life period. Furthermore, the postcut dip on 2% CaCl(2) was effective on delaying softening and browning of fresh-cut kiwifruit, which were also the fruit preferred by panelists. Both ascorbic acid and CaCl(2) were effective on preserving or improving nutritional properties (phenolics, ascorbic acid, DPPH, and ABTS) mainly in the first 4 days of shelf life. The CaCl(2) had a further beneficial effect until 8 shelf life days. It is suggested that CaCl(2) is better in keeping overall quality through 8 days of shelf life at 2 degrees C in fresh-cut kiwifruit followed by Asc, and 1-MCP has negligible effect in the conditions of this experiment.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

Antunes¹,

Dandlen²,

Cavaco³

et al. 2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Pre and postharvest calcium application has been demonstrated to produce beneficial effects on whole fruit quality, decreasing the incidence of physiological disorders (Gerasopoulos & Drogoudi, 2005;Manganaris, Vasilakakis, Diamantidis, & Mignani, 2007;Serrano, Martínez-Romero, Castillo, Guillén, & Valero, 2004), mould growth (Naradisorn, Klieber, Sedgley, Scott, & Able, 2006) and delaying softening (Antunes, Panagopoulos, Rodrigues, Neves, & Curado, 2005;García, Herrera, & Morilla, 1996;Naradisorn et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

et al. 2008

View full text Add to dashboard Cite

The effect of moderate heat treatment combined with calcium dips on the quality of minimally processed kiwifruit was studied. Whole fruits were treated for 25 min at 45°C by dipping in deionised water or CaCl 2 solutions (1%, 2% and 3% (w/v)) and cooled to 4°C. Twenty-four hours later fruits were peeled, sanitized, cut into slices and packed. The firmness of kiwifruit slices' was subsequently evaluated during 8 days of storage. Calcium content, pectinmethylesterase activity and heat shock proteins accumulation were also investigated. Heat treatment conducted in water induced a firming effect and avoid softening of fruit slices while calcium dips had a marginal effect on this parameter. A calcium loss was observed due to dip treatment, but this effect was minimized when treatment was conducted in 3% CaCl 2 solution. The firming effect provided is due to the activation of pectinmethylesterase and the presence of calcium in treatment solution reduces or inhibits enzyme activation. Under the tested conditions, no heat shock proteins de novo synthesis was detected.

show abstract

“…Ca plays a significant role in maintaining quality in a number of different fruits (Hopkirk et al, 1990). Pre-and postharvest Ca application has been demonstrated to produce beneficial effects on whole fruit quality, decreasing the incidence of physiological disorders (Serrano et al, 2004) and delaying softening (Antunes et al, 2004). Ca is directly involved in strengthening plant cell walls through its ability to crosslink with carboxyl groups of polyuronide chains of pectins found in the middle lamella (Lara et al, 2004).…”

mentioning

confidence: 99%

Hot Water Combined with Calcium Treatment Improves Physical and Physicochemical Attributes of Kiwifruit (Actinidia deliciosa cv. Hayward) during Storage

Shahkoomahally¹,

Ramezanian²

2015

horts

View full text Add to dashboard Cite

Kiwifruit has a short storage life and encounters severe disorders during maintenance mainly as a result of its climacteric behavior. The role of calcium and heat treatment in delaying degenerative processes during storage has been revealed. This study investigated the effects of hot water combined with calcium (Ca) dips on the quality of kiwifruit (Actinidia deliciosa cv. Hayward). Whole fruits were treated with hot water for 5, 10, and 15 minutes at 47 °C, therefore dipped in CaCl2 solution (2% w/v) and stored at 0 °C for up to 120 days. During storage, fruit were sampled at 0, 30, 60, 90, and 120 days for postharvest quality evaluation. Postharvest evaluations included chromatic parameters (L*, a*, b*, hue, and chroma), firmness, and physiological parameters [phenolic content and polyphenol oxidase (PPO)]. Heating combined with Ca dips significantly reduced PPO activity. The results showed that mild heat treatments in combination with CaCl2 maintained chromatic parameters for kiwifruits compared with control and hot water or CaCl2 treatments solely. In addition, the levels of total phenolic compounds remained significantly higher for hot water combined with CaCl2-treated fruit as compared with control or untreated fruits. According to the results, hot water treatments had a significant firming effect, whereas CaCl2 dips solely had less effect on chromatic parameters. However, the influence of hot water treatments was dependent on application time with (treatment that showed significant results) showing significant improved kiwifruit postharvest qualities. Overall, with this simple and non-contaminant technology, after long-term storage, quality of kiwifruit could be even greater than in recently harvested fruits.

show abstract

The Effect of Pre- And Postharvest Calcium Applications on ´hayward´ Kiwifruit Storage Ability

Cited by 22 publications

References 8 publications

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

Hot Water Combined with Calcium Treatment Improves Physical and Physicochemical Attributes of Kiwifruit (Actinidia deliciosa cv. Hayward) during Storage

Contact Info

Product

Resources

About