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Effectiveness of postharvest calcium salts applications to improve shelf-life and maintain apricot fruit quality during storage
Efectividad de las aplicaciones de sales de calcio poscosecha para mejorar la vida útil y mantener la calidad de la fruta de albaricoque durante el almacenamiento
DOI:
https://doi.org/10.15446/rfnam.v75n2.98060Keywords:
Calcium , Phenol, Postharvest, Shelf life , Storage (en)Calcio, Fenol , Poscosecha , Vida útil , Almacenamiento (es)
Fresh apricot is a nutritious and popular fruit because of its special aroma and taste. However, high ripening rates and susceptibility to mechanical injury and postharvest diseases limit its shelf life. Therefore, the effect of immersion in different calcium salts solution on the qualitative and biochemical characteristics of fresh apricot fruit ʻShahroudi’ cv was evaluated. Treatments were solutions of calcium chloride (CaCl2), calcium nitrate Ca(NO3)2, and calcium sulfate (CaSO₄) at a concentration of 1 or 2%. Distilled water was used as a control. Fruits were immersed in water or calcium salts solution for 2 min, air-dried, and then stored at 2±1 °C for three weeks. However, the highest firmness was related to 2% CaCl2 treatment, which was about 60% higher than control, followed by 1% Ca(NO3)2 treatment (50% more than control). Also, the lowest Total Soluble Solids value was 10.46%, which was obtained from 2% CaCl2 and the highest value was obtained in control (15.1%). Besides, the mentioned treatments improved the nutritional value of apricot fruit by increasing total phenolic compounds, and tissue calcium content. The shelf life was 15.67 days in control, while 2% CaCl2 treatment doubled (35.33 days) the shelf life of apricot fruit. In general, the best result was obtained using CaCl2 at 2% treatment for 2 min, which may be applied as a postharvest treatment to improve the storage life of apricot fruit ʻShahroudi’ cv.
El albaricoque fresco es una fruta nutritiva y popular debido a su aroma y sabor especial. Sin embargo, las altas tasas de maduración y la susceptibilidad a daños mecánicos y enfermedades de poscosecha limitan su vida útil. Por tanto, se evaluó el efecto de la inmersión de la fruta en diferentes soluciones de sales de calcio sobre las características cualitativas y bioquímicas del fruto fresco de albaricoque cv. ‘Shahroudi’. Los tratamientos incluyeron control (agua destilada) y soluciones de cloruro de calcio (CaCl2), nitrato de calcio Ca(NO3)2 y sulfato de calcio (CaSO₄) en una concentración de 1 o 2%. Las frutas se sumergieron en agua o en una de las soluciones de sales de calcio durante 2 min, se secaron al aire y luego se almacenaron a 2±1 °C durante tres semanas. Sin embargo, la mayor firmeza se relacionó con el tratamiento con CaCl2 al 2%, que fue aproximadamente un 60% más alto que el control, seguido del tratamiento con Ca(NO3)2 al 1% (50% más que el control). obtenido a partir de CaCl2 al 2% y el mayor valor se obtuvo en el control (15,1%). Además, los tratamientos mencionados mejoraron el valor nutricional de los frutos de albaricoque al aumentar los compuestos fenólicos totales y el contenido de calcio en los tejidos. La vida útil fue de 15,67 días para el control, mientras que, el tratamiento con CaCl2 al 2% duplicó (35,33 días) la vida útil de la fruta de albaricoque. En general, el mejor resultado se obtuvo usando el tratamiento 2% de CaCl2 durante 2 min, el cual se podría aplicar como tratamiento de poscosecha para mejorar la vida de almacenamiento de la fruta de albaricoque cv. ‘Shahroudi’.
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