Work

Calcium Concentration and Firmness of Stored ‘McIntosh’ Apples Increased by Calcium Chloride Solution Plus Thickener1

Year: 1976

Type: article

Abstract: Dipping ‘McIntosh’ apples ( Malus domestica Borkh.) at harvest in a solution of calcium chloride (4% w/w) and keltrol, a commercial food thickener, (0.3% w/w), slowed the loss of firmness in cold storage. In January, treated apples averaged 0.52 kg firmer and in February, 0.73 kg firmer than the controls. Ca concentration of treated apple flesh was 839 ppm, and of controls 304 ppm. A dip solution of calcium chloride without Keltrol was much less effective in reducing the loss of firmness and in increasing the Ca concn of the flesh.

Source: HortScience

DOI: 10.21273/hortsci.11.5.504

Author: J. L. Mason

Institution: Agriculture and Agri-Food Canada

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,000