Combined effects of hot air and calcium chloride on quality and antioxidant enzymes activity in red delicious apple fruits

摘要

In order to increase the storage life of ‘red delicious’ apple fruits; they were treated by pressure infiltration with 0, 2 and 4% calcium chloride (CaCl2)??solutions and then?heated for 0, 24 and 48 h at 38°C. Fruits were stored at 0°C?for up to 6 months after treatment. Some quality characteristics including hydrogen peroxide level and antioxidant enzymes activity such as superoxide dismutase (SOD) and Catalase (CAT) were evaluated at 2 months interval. The results showed that the combination of 4% CaCl2?with heat treatment for 48 h improved firmness during storage. The combination of hot air and CaCl2?increased SOD and CAT activities in comparison with untreated fruits. Higher activities of antioxidant enzymes lead to decrease of hydrogen peroxide thus protect cell membranes from damage.