|
This study was conducted to improve apple fruit quality during storage through postharvest dipping in the CaCl₂ solution containing some adjuvants. The calcium content of fruit peel, flesh, and core in ´Fuji´ apples dipped in 4% CaCl₂, solution was increased when sufactants or xanthan gum was added in the solutions. Especially, xanthan gum was most effective and, thus, increased calcium content 2.9 and 2.1 times in peel and flesh, respectively, compared to control. Lino was appeared to be more effective than Tween 20. The calcium in peel and core translocated gradually into flesh during storage and the translocated calcium content significantly increased in the fruits dipped in CaCl₂ solution with xanthan gum. The calcium penetrated into peel by postharvest dipping in CaCl₂ solution was found as water soluble, exchangeable, and bound forms in the order. The majority of calcium translocated into flesh during storage was physiologically active calcium (water soluble and exchangeable calcium). Fruit softening during storage was delayed by dipping in CaCl₂ solution and, this was significant by the addition of xanthan gum. Ethylene production was reduced during storage with the increase of total calcium content in fruit by postharvest dipping.
|