Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

doi:10.3969/j.issn.1004-1524.20220904

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (7): 1582-1590.DOI: 10.3969/j.issn.1004-1524.20220904

• Horticultural Science • Previous Articles Next Articles

Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

CUI Yuzhao(), YAN Dongyun(), WANG Wenhao, TAN Huiting, SUN Wei

College of Environmental Science and Engineering, Qingdao University, Qingdao 266071, Shandong, China

Received:2022-06-18 Online:2023-07-25 Published:2023-08-17
Contact: YAN Dongyun

Abstract

Abstract:

In order to provide a theoretical basis for postharvest preservation of apple, this study investigated the effects of calcium nitrate, sorbitol mixed calcium (chelating rate was 0%) and sorbitol chelated calcium (chelating rate was 100%) on the main physiological and biochemical indexes of Yanfu 3 apple during storage, and explored the response mechanism to fruits softening. Yanfu 3 apple were soaked in the above calcium preparations with the mass fraction of calcium ion of 0.34% for 20 minutes after harvest, respectively. The effects of different forms of calcium treatment on the fruit hardness, soluble solid, acidity, pectin, vitamin C, malondialdehyde content, the activities of pectin methyl esterase and superoxide dismutase were studied. The results showed that, compared with the control group of water, different calcium morphologies could maintain fruit hardness, acidity, soluble solid and pectin content, inhibit the increase of pectin methylesterase activity and malondialdehyde content, and increase vitamin C content and superoxide dismutase activity. Compared with the initial storage stage, the fruit hardness of control, calcium nitrate, sorbitol mixed calcium and sorbitol chelated calcium treatments decreased by 30.89%, 24.92%, 23.07% and 22.94% after 60 days of storage, respectively. Therefore, postharvest soaking with sorbitol chelated calcium showed the best effect, which can improve the storage quality and prolong the shelf life of apple.

Key words: apple, sorbitol chelated calcium, postharvest treatment, chelating rate

CLC Number:

S661.1

CUI Yuzhao, YAN Dongyun, WANG Wenhao, TAN Huiting, SUN Wei. Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit[J]. Acta Agriculturae Zhejiangensis, 2023, 35(7): 1582-1590.

Figures/Tables 6

References 36

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指标 Index	硬度 Hardness	可溶性固形物含量 Soluble solid content	酸度 Acidity	原果胶含量 Propectin content	果胶甲酯酶活性 Pectin methyl esterase activity	维生素C 含量 Vitamin C content	丙二醛含量 Malonaldehyde content	超氧化物歧化酶活性 Superoxide dismutase activity
硬度Hardness	1	0.458	0.470	0.288	0.137	0.204	-0.510	0.453
可溶性固形物含量	0.689^*	1	0.419	0.105	0.007	0.005	-0.396	0.495
Soluble solid content
酸度Acidity	0.593^*	0.791^**	1	0.098	0.377	-0.252	0.129	0.372
原果胶含量	0.630^*	0.799^**	0.764^**	1	-0.324	0.551	-0.567	0.589^*
Propectin content
果胶甲酯酶活性	0.047	0.223	0.514	0.552	1	-0.479	0.478	-0.037
Pectin methyl esterase activity
维生素C含量	0.255	0.635^*	0.274	0.077	-0.229	1	-0.580^*	0.345
Vitamin C content
丙二醛含量	0.302	0.180	0.380	0.510	0.532	-0.580^*	1	-0.350
Malonaldehyde content
超氧化物歧化酶活性	0.826^**	0.790^**	0.611^*	0.420	-0.102	0.694^*	-0.010	1
Superoxide dismutase activity

指标 Index	硬度 Hardness	可溶性固形物含量 Soluble solid content	酸度 Acidity	原果胶含量 Propectin content	果胶甲酯酶活性 Pectin methyl esterase activity	维生素C 含量 Vitamin C content	丙二醛含量 Malonaldehyde content	超氧化物歧化酶活性 Superoxide dismutase activity
硬度Hardness	1	0.458	0.470	0.288	0.137	0.204	-0.510	0.453
可溶性固形物含量	0.689^*	1	0.419	0.105	0.007	0.005	-0.396	0.495
Soluble solid content
酸度Acidity	0.593^*	0.791^**	1	0.098	0.377	-0.252	0.129	0.372
原果胶含量	0.630^*	0.799^**	0.764^**	1	-0.324	0.551	-0.567	0.589^*
Propectin content
果胶甲酯酶活性	0.047	0.223	0.514	0.552	1	-0.479	0.478	-0.037
Pectin methyl esterase activity
维生素C含量	0.255	0.635^*	0.274	0.077	-0.229	1	-0.580^*	0.345
Vitamin C content
丙二醛含量	0.302	0.180	0.380	0.510	0.532	-0.580^*	1	-0.350
Malonaldehyde content
超氧化物歧化酶活性	0.826^**	0.790^**	0.611^*	0.420	-0.102	0.694^*	-0.010	1
Superoxide dismutase activity

Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

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