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Calcium ions decrease water-soaking in strawberries.

Grecia Hurtado1, Moritz Knoche1

  • 1Institute for Horticultural Production Systems, Leibniz-Universität Hannover, Hannover, Germany.

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|August 15, 2022
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Summary
This summary is machine-generated.

Calcium chloride (CaCl2) effectively reduces water soaking in strawberries by preventing fruit cuticle damage and plasma membrane leakage. This finding offers a potential solution for improving strawberry quality after rain exposure.

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Area of Science:

  • Horticulture
  • Plant Physiology
  • Food Science

Background:

  • Water soaking is a prevalent post-harvest disorder in field-grown strawberries (Fragaria × ananassa Duch.).
  • This condition arises when ripe fruit is exposed to rainfall, impacting fruit quality and marketability.

Purpose of the Study:

  • To investigate the efficacy of calcium (Ca) in mitigating water soaking in strawberries.
  • To elucidate the mechanisms by which calcium influences water soaking and associated physiological changes.

Main Methods:

  • Strawberry fruit were incubated in solutions containing various calcium salts.
  • Water soaking was quantified using a rating scale, alongside measurements of water uptake and anthocyanin leakage.
  • Scanning electron microscopy was used to assess cuticular microcracking.

Main Results:

  • Exposure to 10 mM calcium chloride (CaCl2) significantly reduced water soaking and anthocyanin leakage across all tested cultivars.
  • CaCl2 treatment decreased microcracking of the strawberry cuticle and reduced plasma membrane permeability.
  • Divalent and trivalent cation chlorides were effective in reducing water soaking, unlike monovalent cations.

Conclusions:

  • Calcium chloride effectively reduces strawberry water soaking by strengthening the cuticle and plasma membranes.
  • The findings suggest CaCl2 can improve the quality and shelf-life of strawberries affected by rain.
  • Calcium's role in crosslinking cell wall constituents may also contribute to reduced water soaking.