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Abstract ▼ AI-Helper

The objective of this research was to extend storage periods by increasing calcium contents of ‘Fuji’ apple fruits. To achieve this, apple fruits were dipped in CaCl₂ solution containing adjuvants, then changes of fruit quality and calcium contents of apple fruits during storage at 3～5℃ were determi...

The objective of this research was to extend storage periods by increasing calcium contents of ‘Fuji’ apple fruits. To achieve this, apple fruits were dipped in CaCl₂ solution containing adjuvants, then changes of fruit quality and calcium contents of apple fruits during storage at 3～5℃ were determined. CaCl₂ + wax treatment had more calcium contents in peel and flesh of apple fruits than CaCl₂, CaCl₂ + chitosan, and CaCl₂ + Ag treatments. In the determination of calcium form, water soluble calcium was the highest followed by exchangeable, HAc fraction calcium, and HCl fraction calcium in all treatments. The treatment of CaCl₂ + wax which had the highest calcium contents in flesh also had the highest contents of physiologically active calcium such as water soluble and exchangeable calcium among treatments tested. Incorporation of adjuvants to CaCl₂ solution resulted in increase of calcium concentration in the cell wall showing the highest in CaCl₂ + wax among the treatments tested. All treatments of dipping application did not affect changes of potassium and magnesium concentrations in cell wall during storage. The degree of fruit firmness decreased during storage, but the application of CaCl₂ + adjuvant retarded the decrease. The treatment of CaCl₂ + chitosan showed best results in keeping of fruit firmness among treatments. But dipping treatments did not show effectiveness in the contents of soluble solid and acid. The fruit weight decreased during storage, but the application of CaCl₂ + adjuvant slowed the rate by increasing calcium contents in the flesh.

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