Effects of postharvest calcium treatments on shelf-life and quality of apricot fruit

摘要

Fruits of 4 cultivars (Beliana, Precoce de Tyrinthe, Rouge de Roussillon and Bergeron) were dipped in 0, 2 or 4% CaCl2 for 30 min at 25℃, stored at 2deg for 9 days, then kept at 20deg for 2 days. Fruits dipped in 2% CaCl2 were firmer than undipped fruits, but those dipped in 4% CaCl2 were softer. Respiration rate and ethylene production decreased in fruits dipped in CaCl2. However, there were phytotoxic effects with both the CaCl2 treatments. At the high CaCl2 concentration, increases in hydrolytic cell wall breakdown occurred and ethanol content increased.