Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit  

作　　者：Ijaz Akhtar Abdur Rab 

机构地区：[1]Directorate of Agriculture Research, Peshawar 25000, Pakistan [2]Department of Horticulture, the University of Agriculture, Peshawar 25000, Pakistan

出　　处：《Journal of Agricultural Science and Technology(B)》2014年第8期661-673,共13页农业科学与技术（B）

摘　　要：Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, i.e., calcium nitrate, calcium gluconate and calcium chloride at calcium concentration of 0% （distilled water）, 0.5%, 1.0% and 1.5%. The strawberry fruits were dipped for 30 s. The calcium sources, calcium concentration and the interaction of calcium sources and calcium concentration significantly affected the storage performance of strawberry fruits. All the three sources and concentrations were effective in decreasing the storage associated changes, i.e., weight loss, decline in marketable fruits, loss of organoleptic quality, increase in total soluble solids （TSS）, decline in reducing sugars, total sugars, acidity and increase in sugar/acid ratio in strawberry fruit, thus extending the shelf life. Calcium gluconate at 1.5% calcium concentration was more effective. Treatment of strawberry fruit with 1.5% calcium from calcium gluconate source resulted in the highest number of marketable fruit （100%）, extended shelf life （10 d）, and total soluble solid （7.80%） with the minimum weight loss （5.45%）. Calcium dips result in higher calcium concentration in strawberry fruits, which delays ripening in fruits by maintaining the structure and function of cell walls and membranes. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.

关 键 词：CALCIUM CONCENTRATIONS FRUIT PERISHABLE SALTS sources storage strawberry. 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS210.1[轻工技术与工程—食品科学与工程]