Abstract:
Fruits of two apricot (
Prunus armeniaca
L.) cultivars ‘Bagheri’ and ‘Asgarabadi’ were
treated with 1 or 3% of Calcium Chloride (CaCl
2
) or Calcium propionate (Ca pro) and
stored at 1°C, 90% RH for 21 days (d). Fruits were s
ampled weekly and stored for 2 days
at 20°C for shelf life study. Chilling Injury (CI),
firmness, color, Titratable Acidity (TA),
Soluble Solid Content (SSC), fruit calcium concentr
ations, Pectin MethylEsterase (PME)
enzyme activity and pectin content were monitored d
uring the storage period. CI was first
detected in the control fruit after 7 days, and inc
idence and severity of CI in control fruit
was higher than in calcium treated fruit after 14 d
ays. Calcium treatments increased fruit
calcium concentrations and delayed ethylene product
ion, as well as softening and color
changes. PME activity and water-insoluble pectin de
creased while water-soluble pectin
increased during fruit storage. Higher calcium conc
entrations may help to maintain fruit
quality by alleviating CI incidence and inhibiting
ripening in fruit stored at low
temperature.
Keywords:
Cell wall, Pectin Methyl Esterase (PME), Postharves
t, Storage disorder
