Volume 6, Issue 4 (winter 2003)
2003, 6(4): 67-77 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
M. Sayyari, M. Rahemi. Role of Heat Treatment , Calcium Chloride and Potassium Permanganate on Storage Life and Fruit Firmness of Golden Delicious Apple (Malus domestica Borkh). Journal of Crop Production and Processing 2003; 6 (4) :67-77
URL: http://jcpp.iut.ac.ir/article-1-137-en.html
URL: http://jcpp.iut.ac.ir/article-1-137-en.html
Abstract: (10851 Views)
‘Golden Delicious’ apples were vacuum infiltrated (250 mm Hg) with 0, 4, and 6% solutions of CaCl2 followed by heat treatment for 0, 48 and 72 hours at 38oC. Treated fruits were stored at 0oC with RH of 85-90% for 2.5 and 5 months, followed by one week of storage at 20C. The results showed that fruits treated with 4 and 6% of CaCl2 significantly increased calcium content of fruits after 2.5 and 5 months of storage at 0oC. With increasing calcium content, fruit firmness also increased. There was a positive relationship between fruit firmness and calcium content and regression coefficients after 2.5 and 5 months of storage at 0oC were 0.77 and 0.83, respectively. Heat treatment for 48 and 72 hours at 38oC significantly increased fruit firmness. Calcium chloride at 4 and 6%, plus heat treatment, significantly increased fruit firmness of those fruits held for one week at 20oC after removal from cold storage. In the second experiment, vacuum infiltrated fruits with 4 and 6% solutions of CaCl2 plus potassium permanganate (0, 10, and 20 g/bag) had no significant effect on fruit firmness, but potassium permanganate alone significantly increased fruit firmness.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
