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Effect of calcium on fruit quality: A review
Efecto del calcio en la calidad de los frutos: una revisión
DOI:
https://doi.org/10.15446/agron.colomb.v42n1.112026Keywords:
fertilization, preharvest, postharvest, ripening, fruit development, physiopathy (en)fertilización, precosecha, poscosecha, maduración, desarrollo de fruto, fisiopatía (es)
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Calcium (Ca) plays a crucial role as a nutrient influencing the ripening, post-harvest duration, and quality of fruits. Its impact on the cell wall and its function as a secondary messenger at the cellular level underscore its significance. While recently there has been an increase in studies examining the effects of Ca on fruit quality, there remains a need to consolidate and expand the literature on pre-harvest and post-harvest applications of Ca concerning the physical-chemical properties of fruits. This review aims to compile information on the mechanisms of Ca absorption by plants, as well as the interaction of Ca with the cell wall in fruit development and growth; the review also aims to synthesize literature on the effects of calcium on the physical and chemical properties of fruits that ultimately influences their quality. The review considers a comprehensive analysis of studies published in reputable scientific publishers (Elsevier, Springer, Frontiers, Wiley, MDPI, Hindawi, SciELO) over the last ten years, encompassing various relevant topics. Calcium proves effective in retarding the loss of firmness in fruits, increasing their mass, mitigating mass loss during storage, and extending postharvest life, thereby enhancing marketability. Furthermore, Ca demonstrates a role in decreasing the activity of enzymes responsible for cell wall degradation. Additionally, it reduces ethylene production in fruits, delaying the climacteric peak and reducing its intensity. Its application results in delayed color changes in fruits. For soluble solids, Ca diminishes sugar values and postpones their peak during the post-harvest period while maintaining high total acidity values. Notably, Ca applications contribute to a decreased incidence of certain physiological disorders.
El calcio (Ca) es un nutriente muy importante en la maduración, la duración poscosecha y la calidad de los frutos, debido a su acción en la pared celular y su papel como segundo mensajero a nivel celular. En los últimos años se han incrementado los estudios sobre el efecto del Ca en la calidad de los frutos, no obstante, la literatura sobre sobre las aplicaciones precosecha y poscosecha del Ca en las propiedades físico-químicas de los frutos debe ser consolidada y ampliada. Por lo anterior, esta revisión tiene como finalidad consolidar información sobre cómo es el mecanismo de absorción del Ca por la planta y su interacción con la pared celular en el desarrollo y crecimiento del fruto, así como recopilar literatura sobre el efecto del calcio en las propiedades físicas y químicas de los frutos y su calidad. La investigación tuvo en cuenta una revisión en diferentes editoriales científicas de publicación (Elsevier, Springer, Frontiers, Wiley, MDPI, Hindawi, SciELO) de los estudios más relevantes publicados en los últimos diez años sobre cada uno de los temas mencionados. El calcio resulta eficaz para retardar la pérdida de firmeza de los frutos, aumentar su masa, mitigar la pérdida de masa durante el almacenamiento y prolongar la vida poscosecha, mejorando así su comercialización. Además, el Ca desempeña un papel en la disminución de la actividad de las enzimas responsables de la degradación de la pared celular. Así mismo, reduce la producción de etileno en los frutos, retrasando el pico climatérico y reduciendo su intensidad. Su aplicación también produce un retraso en los cambios de color en los frutos. En cuanto a los sólidos solubles, el Ca disminuye los valores de azúcar y retrasa su pico durante el periodo post-cosecha, manteniendo altos valores de acidez total. En particular, las aplicaciones de Ca contribuyen a disminuir la incidencia de ciertos desórdenes fisiológicos.
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