Infiltration of Calcium Solutions into ‘Jonathan’ Apples Using Temperature Differentials and Surfactants1
Open Access
- 1 July 1981
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 106 (4) , 488-490
- https://doi.org/10.21273/jashs.106.4.488
Abstract
Ca infiltration into the flesh of mature ‘Jonathan’ apples (Malus domestica Borkh.) from a postharvest dip was enhanced by increasing the CaCl2 concentration, decreasing the temperature and surface tension of the cooling solution, increasing the initial fruit temperature, and increasing the submersion duration. Increases of fruit Ca to levels normally adequate to control storage disorders were achieved by cooling fruit at 21°C for 10 minutes in 4% CaCl2 plus 0.1 % surfactant L-77 at -1°. The results suggest that hydrocooling apples with a refrigerated CaCl2 solution would offer a practical means of postharvest Ca enrichment.Keywords
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