EFFECT OF CALCIUM SALT ON SOFT ROT, BITTER PIT AND PHYSICOCHEMICAL PROPERTIES OF STORED APPLES

被引：0

作者：

Jan, Ibadullah ^{[1
,2
]}

Rab, Abdur ^{[1
]}

Sajid, Muhammad ^{[1
]}

Iqbal, Amjad ^{[3
]}

Shinwari, Zabta Khan ^{[4
]}

Hamayun, Muhammad ^{[5
]}

机构：

[1] Univ Agr Peshawar, Dept Hort, Peshawar, KP, Pakistan

[2] Univ Swabi, Dept Agr, Ambar, KP, Pakistan

[3] Abdul Wali Khan Univ Mardan, Dept Agr, Mardan, KP, Pakistan

[4] Quaid I Azam Univ Islamabad, Dept Biotechnol, Islamabad, Pakistan

[5] Abdul Wali Khan Univ Mardan, Dept Bot, Mardan, KP, Pakistan

来源：

PAKISTAN JOURNAL OF BOTANY | 2016年 / 48卷 / 04期

关键词：

Calcium salts; Apple firmness; Bitter pit; Soft rot; Shelf life; FOLIAR APPLICATION; SUPERFICIAL SCALD; FRUIT-QUALITY; GROWTH;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Postharvest losses are one of the main problems in leading fruit producing countries. Therefore, an attempt has been made to decrease the postharvest losses during apple storage. To achieve this objective, fruits were dipped in 0, 3, 6 and 9% CaCl2 solution for the period of 3, 6, 9 and 12 minutes and were stored for 150 days at 5 +/- 1 degrees C with 60-70% relative humidity. After the storage time, fruits were analysed for percent weight loss, total sugar, bitter pit incidence, soft rot, ascorbic acid and firmness. The ascorbic acid contents and firmness of the fruits significantly increased, when the fruits were dipped in 9% CaCl2 solution as compared to control (dipped in water). Whereas, weight loss, total sugar, bitter pit and soft rot incidences were reduced with increased concentration of CaCl2. The firmness of the fruits dipped for 3 minutes in a CaCl2 solution was significantly lower in comparison to the fruits dipped for 12 minutes in a CaCl2 solution. Likewise, the weight loss, bitter pit and the soft rot incidence reduced with increase in dipping duration in CaCl2 solution from 3 minutes to 12 minutes.

引用

页码：1415 / 1420

页数：6