Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits
| Autor: | Harminder Singh, Sukhjit Kaur Jawandha, Aeshna Sinha, P. P. S. Gill |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
food.ingredient Pectin biology Cold storage food and beverages 04 agricultural and veterinary sciences Cellulase 01 natural sciences Calcium nitrate Pectinesterase chemistry.chemical_compound Horticulture food chemistry Anthocyanin 040103 agronomy & agriculture biology.protein 0401 agriculture forestry and fisheries Crop quality Original Article 010606 plant biology & botany Food Science |
| Popis: | The effects of pre-harvest applications of calcium nitrate at different concentrations were investigated on storability and quality attributes of plum fruits under low temperature storage. Uniform and healthy trees of plum cv. Satluj Purple were sprayed with calcium nitrate (1.0%, 1.5% and 2.0%) in 2nd and 3rd week of April and control trees were water sprayed only. Fruits from treated and control trees were harvested at colour break stage, and then stored at low temperature conditions (0–1 °C and 90–95% RH) for 35 days. Evaluation of physico-chemical parameters and enzymatic activities were made on the day of harvest and after 7, 14, 21, 28 and 35 days of storage. The colour of the fruits with respect to a* and b* values (green–red and blue–yellow spectrum, respectively) improved progressively up to 35 days of storage, whereas, fruit firmness decreased. Total sugars and pectin methylesterase (PME) and cellulase activities increased up to 28 days of storage before showing a declining trend. Two superimposed sprays of calcium nitrate (2.0%) enhanced the storage life of plum fruits up to 28 days by reducing physiological loss in weight (PLW), PME and cellulase activities, delaying development of fruit colour & anthocyanin and retaining sensory quality, firmness and total sugars in plum fruits. |
| Databáze: | OpenAIRE |
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