Post-harvest ripening of feijoa (Acca sellowiana Berg) treated with CaCl2 at three storage temperatures
Post-harvest application of calcium chloride by means of immersion in 3 different CaCl2 solutions (5%, 10% and 15%) and without Ca was studied for verifying calcium's retarding effect on feijoa (Acca sellowiana Berg) fruit (Quimba cultivar) ripening. Applications of calcium prolonged the fruit's post-harvest storage life; since the treatments allowed to the fruits to support better the conditions of storage fot the fruits. An important decrease in percentage weight loss was observed; fruit treated with a greater percentage of calcium solution (15%) presented smaller weight loss at each storage temperature. The incidence of disease was observed to be less in those fruit treated with CaCl2 in feijoa stored at environmental temperature (18° C). The velocity of loss of the fruit firmness was also fortified by adding calcium. Regarding chemical fruit properties, statistically significant differences did not appear for calcium chloride treatments at each storage temperature; feijoa treated with CaCl2 presented greater total soluble solids levels, but without estadistic differences.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias
2005
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| Online Access: | https://revistas.unal.edu.co/index.php/agrocol/article/view/19929 |
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