Effects of preharvest calcium chloride sprays on maturity and storability of Hayward kiwifruit

Kiwifruit, cv. Hayward, were sprayed up to three times during fruit development with 0 (control), 0.375, 0.75, 1.125, and 1.5% CaCl 2. Following harvest, the fruit Ca content, firmness, total soluble solids content (SSC), and titratable acidity (TA) were determined. The fruit were then stored at 20...

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Bibliographic Details
Published in:Postharvest biology and technology 1996, Vol.7 (1), p.65-72
Main Authors: Gerasopoulos, Dimitrios, Chouliaras, Vasilios, Lionakis, Spyridon
Format: Article
Language:English
Subjects:
Actinidia chinensis
ACTINIDIE
ALMACENAMIENTO
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CALCIO
CALCIUM
CALCIUM CHLORIDE
CHLORURE DE CALCIUM
CLORURO CALCICO
KEEPING QUALITY
KIWI (FRUTA)
Kiwifruit
KIWIFRUITS
MADUREZ
MATURITE
MATURITY
STOCKAGE
STORAGE
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Summary:Kiwifruit, cv. Hayward, were sprayed up to three times during fruit development with 0 (control), 0.375, 0.75, 1.125, and 1.5% CaCl 2. Following harvest, the fruit Ca content, firmness, total soluble solids content (SSC), and titratable acidity (TA) were determined. The fruit were then stored at 20 or 0 °C to evaluate storability and fruit quality characteristics. CaCl 2 sprays usually increased fruit pericarp, core and skin Ca by at least 200%. Similarly, firmness and TA were increased by 12.3 N and 0.35%, respectively, and soluble solids were decreased by 1.5%. Fruits sprayed preharvest with CaCl 2 solutions exhibited lower softening rates compared to the controls at both 20 and 0 °C storage temperatures and quality was maintained. The storage life of the control fruit was five and 18 weeks at 20 and 0 °C, and extended by five and ten weeks for fruit sprayed with 0.75% CaCl 2 or by ten and 18 weeks for fruit sprayed with 1.5% CaCl 2, respectively.
ISSN:0925-5214
1873-2356
DOI:10.1016/0925-5214(95)00018-6