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KMID : 0903619990400020217
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 2 p.217 ~ p.220
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Effects of Pre- or Post - harvest Application of Calcium Compound Extracted from Oyster Shell on the Calcium , Pectin , and Ethylene Evolution Changes in Stored Apple Fruit
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Abstract
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Addition of surfactant (PVA+ST) to OS-Ca (calcium compound extracted from oyster shell) maintained calcium content in stored apple fruit. In ´Fuji´, the foliar spray of OS-Ca increased the insoluble and water soluble pectins, but this did not affect the level of alcohol insoluble sustance and chelate soluble pectins. In ´Tsugaru´, only soluble pectin contents were increased by the OS-Ca treatment, but this did not alter the other components. The ethylene evolution in OS-Ca treated fruit was reduced in ´Tsugaru´ and ´Fuji´. In ´Tsugaru´, respiration rate was also decreased.
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