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KMID : 1007520150240031139
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1139 ~ p.1146
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Effect of Calcium Chloride in Combination with Salicylic Acid on Post-harvest Freshness of Apples
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Zhao Yan
Wang Chen
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Abstract
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The effects of calcium chloride (CaCl2) and salicylic acid (SA) alone and in combination against postharvest anthracnose rot on apples caused by Colletotrichum gloeosporioides were investigated, and influences on several quality and disease resistance related parameters were evaluated. Dipping in a solution of 5% CaCl2+5 mM SA for 10 min was the most effective approach to inhibit C. gloeosporioides both in vitro and in vivo. A combined CaCl2 and SA treatment had the best efficacy for mitigation of the decline of total soluble solid content, titratable acidity, and firmness. Quality preservation plays an important role in apple post-harvest freshness. CaCl2 in combination with SA demonstrated the strongest effect for induction of disease resistance and maintenance of postharvest freshness of apples.
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KEYWORD
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calcium chloride, salicylic acid, post-harvest fresh-keeping, apple fruit
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