Record Details
The Effect of Postharvest Calcium Application in Hydro-Cooling Water on Tissue Calcium Content, Biochemical Changes, and Quality Attributes of Sweet Cherry Fruit
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | The Effect of Postharvest Calcium Application in Hydro-Cooling Water on Tissue Calcium Content, Biochemical Changes, and Quality Attributes of Sweet Cherry Fruit |
| Names |
Wang, Yan
(creator) Xie, Xingbin (creator) Long, Lynn E. (creator) |
| Date Issued | 2014-10-01 (iso8601) |
| Note | This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/food-chemistry/. |
| Abstract | To improve storage/shipping quality of sweet cherry (Prunus avium L.), the effect of calcium chloride (CaCl₂) added to hydro-cooling water on physiological and biochemical processes related to fruit and pedicel quality was investigated on two major cultivars. The fruit tissue Ca content increased up to 29% to 85% logarithmically for ‘Sweetheart’ and 39% to 188% linearly for ‘Lapins’ as CaCl₂ rate increased from 0.2% to 2.0% at 0 °C for 5 min. The increase of fruit tissue Ca content was accompanied by reductions in respiration rate, ascorbic acid degradation, and membrane lipid peroxidation, which enhanced total phenolics content and total antioxidant capacity, and resulted in increases in fruit firmness and pitting resistance and decreases in titratable acidity loss and decay of both cultivars. Pedicel browning was inhibited by CaCl₂ at 0.2% and 0.5%, but increased by higher rates at 1.0% and 2.0%, possibly via modifying membrane lipid peroxidation. |
| Genre | Article |
| Topic | Sweet cherry |
| Identifier | Wang, Y., Xie, X., & Long, L. E. (2014). The effect of postharvest calcium application in hydro-cooling water on tissue calcium content, biochemical changes, and quality attributes of sweet cherry fruit. Food Chemistry, 160, 22-30. doi:10.1016/j.foodchem.2014.03.073 |
