The effect of preharvest calcium sprays on quality attributes,physicochemical aspects of cell wall components and susceptibility to brown rot of peach fruits (Prunus persica L. cv. Andross) |
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| Institution: | 1. Faculty of Agriculture, Aristotle University, 541 24 Thessaloniki, Greece;2. Department of Plant Production, Facoltà di Agraria, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy;1. Hellenic Agricultural Organization ‘Demeter'', Institute of Plant Breeding and Plant Genetic Resources, Department of Deciduous Fruit Trees in Naoussa, 38 R.R. Station, 59035 Naoussa, Greece;2. Alexander Technological Educational Institute, Department of Agricultural Technology, 57400 Sindos-Thessaloniki, Greece;3. Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology & Food Science, 3603 Lemesos, Cyprus;1. IRTA, Experimental Station of Lleida, Agri-food Science and Technology Park, Gardeny Park, Fruitcentre Building, Lleida 25003, Spain;2. University of Lleida, Department of Horticulture, Botany and Gardening, Avenue Rovira Roure 191, 25198 Lleida, Spain;1. Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;2. Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;3. West Virginia University, Tree Fruit Research and Education Center, Kearneysville, WV, USA;4. Institute of Advanced Technology (ITMA), Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;1. Department of Biology Applied to Agriculture, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane s/n, 14884-900, Brazil;2. Department of Soil and Fertilizer, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane s/n, 14884-900, Brazil;1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Nongda East Road 311, 830052, Urumqi, Xinjiang, China;2. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China;1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Food Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, US Department of Agriculture, 10300 Baltimore Avenue, Beltsville, MD 20705, USA;3. Institute of Food Safety, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China;4. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China;5. Environmental Management and Byproduct Utilization Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, US Department of Agriculture, 10300 Baltimore Avenue, Beltsville, MD 20705, USA |
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| Abstract: | This study was planned to evaluate the effect of preharvest calcium sprays on physicochemical aspects of cell wall components, activity patterns of pectin-modifying enzymes and susceptibility to brown rot (Monilinia fructicola) of peach fruits (Prunus persica L. cv. ‘Andross’). Six or 10 preharvest calcium sprays were applied with two different formulas (calcium chloride and an ethylenediamine tetraacetic acid (EDTA) chelated calcium form) in equimolar calcium concentration (0.12% Ca, w/v). After harvest, peach fruits were cold stored (0 °C, 95% R.H.) up to 4 weeks. Calcium content increased significantly in the calcium-sprayed peaches both in the peel (25–42%) and in the flesh (11–17%), 1 d after harvest. Calcium chloride sprays were more effective than those of chelated calcium, whereas the increase of calcium content in the fruits seems to be unaffected by the 6 or 10 calcium sprays. The increase of cell wall calcium corresponded to increase of calcium in the insoluble pectin fraction, whereas no differences were detected in the calcium of water-soluble pectin fraction. Ethylene production, respiration rate, uronic acid content and activity of pectin-modifying enzymes did not indicate substantial differentiations by preharvest calcium sprays as ripening progressed after harvest or cold storage. Calcium sprays resulted in significant decrease of brown rot development, although no effect on disease incidence was recorded. |
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