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ISHS Acta Horticulturae 604: International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality

THE EFFECT OF CALCIUM CHLORIDE POSTHARVEST APPLICATION ON FRUIT STORAGE ABILITY AND QUALITY OF 'BELIANA' AND 'LINDO' APRICOT (PRUNUS ARMENIACA L.) CULTIVARS

Authors:	M.D.C. Antunes, M.P. Correia, M.G. Miguel, M.A. Martins, M.A. Neves
Keywords:	Prunus armeniaca, calcium, storage, quality.
Abstract:    Apricots are climacteric, highly perishable fruit characterised by very short postharvest life at normal temperature. Pre and postharvest applications of calcium salts on fruits have been successfully used to reduce loss of firmness and to slow down the ripening process. The objective of the present work was to study the effect of postharvest calcium chloride application on the quality preservation of apricot (Prunus armeniaca L. cv. กฎBelianaกฏ and cv. กฎLindoกฏ) during storage.    After harvest, apricots were dipped in 0, 1, 3 or 5% CaCl2 solutions for 2 minutes. Fruits were left to dry for 1 hour at ambient temperature and then stored at 3จฌC and in single layer alveolar boxes. Fruits were analysed at harvest and after 6, 14, 21 and 28 days storage. Measurements of weight loss, firmness, soluble solids content (SSC), titrable acidity and skin colour were performed.    Fruits treated with 3 and 5% CaCl2 lost more weight than the other treatments in both cultivars. The cultivar กฎLindoกฏ lost generally more weight than กฎBelianaกฏ. Firmness decreased through storage without differences between treatments in กฎBelianaกฏ, but กฎLindoกฏ fruits treated with 3 and 5% CaCl2 lost less firmness than the other treatments. Fruits of cultivar กฎBelianaกฏ did not show differences in SSC among treatments. However, กฎLindoกฏ fruits had lower SSC when treated with 1% CaCl2. There were no differences in titrable acidity among treatments for both cultivars. For each variety panellists preferred fruits of control or 1% treatment.    It seems that CaCl2 treatments with concentrations กร 3% are prejudicial for apricots. Dipping apricot fruits in concentrations up to 1% CaCl2 can improve storage ability.
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