Effects Of Calcium Treatments On Quality And Storability Of Red Fuji Apple

Calcium deficiency could cause cell metabolism disorders and accelerate mature and senescence in apple fruits. The calcium deficiency of apple fruits was more widespread in orchard when the area of soil acidification was expanding gradually in our country. Therefore, research on the effects of preharvest and postharvest calcium treatments on fruits was important for the development of apple industry. The effects of calcium on quality and storability of Red Fuji apple fruits were investigated by preharvest calcium sprays, postharvest calcium infiltration and a combination of hot air treatment flowing calcium infiltration.The main results were as follows:1. Preharvest spraying calcium could improve the quality of apple fruits in different degree at harvest and remain the quality during storage. Preharvest spraying with0.5%calcium nitrate,0.8%calcium chloride and0.1%calcium cheated had a significant effect on reducing malondialdehyde (MDA) content, polygalacturonase (PG) activity and cellulose (Cx) activity in apple fruits during storage (P<0.05).2. Postharvest calcium infiltration could maintain firmness, soluble solid, titratable acid and ascorbic acid content of Red Fuji apple fruits during storage period.4%calcium chloride and0.8%calcium treatment citrate had a significant effect on maintaining the storability of Red Fuji apple fruits (P<0.05). As far as the perspective of food nutrition, calcium citrate may be more suitable for the storage of Red Fuji apple fruits.3. The combined treatments could slow down the decrease in the flesh firmness and maintain higher soluble solid content, SOD activity and lower MDA content of Red Fuji apple fruits during storage period. Compared with calcium infiltration alone, the combined treatments could increase a*values of Red Fuji apple fruits’color, promote them to be red and improve their commercial value.