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Calcium chloride sprays decrease physiological disorders following long-term cold storage of apple.

R Dris¹, R Niskanen

¹University of Helsinki, Department of Plant Production, Horticulture Section, Finland.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)

|January 26, 2000

Summary

This summary is machine-generated.

Preharvest calcium chloride (CaCl2) sprays enhanced apple firmness and acidity while reducing storage disorders in some cultivars. These findings offer insights into improving apple quality and shelf life.

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Area of Science:

Horticultural science
Plant physiology
Postharvest technology

Background:

Apple storage is susceptible to physiological disorders, impacting fruit quality.
Calcium chloride (CaCl2) is explored for its potential to mitigate these issues.

Purpose of the Study:

To evaluate the efficacy of preharvest calcium chloride (CaCl2) sprays on apple quality and storage potential.
To assess the impact of CaCl2 on physiological disorders, firmness, and chemical composition of stored apples.

Main Methods:

Field experiments conducted in Finland (1994-1995) with six apple cultivars (Melba, Raike, Red Atlas, Akerö, Aroma, Lobo).
Application of preharvest calcium chloride (CaCl2) sprays (2.0 g/l Ca) versus untreated controls.
Storage of treated and untreated fruit for 2-6 months at 2-4°C and 85-95% RH, followed by analysis of disorders, firmness, acidity, and soluble solids.

Main Results:

Preharvest CaCl2 sprays increased fruit firmness and titratable acidity.
CaCl2 application decreased soluble solids and the soluble solids/titratable acidity ratio in some cultivars.
A reduction in physiological storage disorders was observed with CaCl2 treatment in specific storage periods and years.

Conclusions:

Preharvest calcium chloride (CaCl2) sprays can improve apple fruit firmness and acidity.
CaCl2 application shows potential in reducing physiological storage disorders, enhancing postharvest quality.
The effectiveness of CaCl2 may vary among apple cultivars and storage durations.