Abstract
SummaryThe effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (Prunus persica var. nectarina Ait. Maxim, cv. ‘Caldesi 2000’) were determined after harvest or in cold storage for up to 6 weeks. Nectarine fruits were harvested at the firm-ripe stage (flesh firmness 70 ± 2 N; soluble solids content 10.5 ± 0.2%) and dipped in deionised water (control) or calcium salts (chloride, lactate or propionate) at two calcium concentrations (62.5 or 187.5 mM). The calcium content of nectarine fruits increased up to 240% in the peel, and up to 31% in the flesh, 1 d after immersion. The increase in calcium content in the flesh was accompanied by increased cell wall calcium, corresponding to a significant increase in the “insoluble” pectin fraction. The highest calcium accumulation in the “insoluble” pectin fraction was attained with 62.5 mM calcium which positively affected fruit firmness. The higher calcium concentration (187.5 mM) resulted in increased calcium in the “water-soluble” pectin fraction which did not appear to contribute to retention of tissue firmness. Additionally, still higher concentrations of calcium lactate and calcium propionate resulted in surface damage, leading to undesirable characteristics during fruit ripening.
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Claims 6
Claim · model-written summary
Calcium dips increased peel calcium content by up to 240%.
- Taxon
- nectarine
Prunus persica var. nucipersicat0 - Organ / stage
- peele0
- Treatment
- post-harvest calcium treatmentst1
- Outcome
- calcium content of nectarine fruitse0
- Direction
- increasede0
- Value
- 240%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
t1“post-harvest calcium treatments”
e0“The calcium content of nectarine fruits increased up to 240% in the peel”
Claim · model-written summary
Calcium dips increased flesh calcium content by up to 31%.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Organ / stage
- fleshe0
- Outcome
- fleshe0
- Direction
- up toe0
- Value
- 31%e0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
e0“and up to 31% in the flesh, 1 d after immersion”
Claim · model-written summary
Higher flesh calcium was accompanied by higher cell-wall calcium and insoluble pectin.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Organ / stage
- fleshe0
- Compound
- calciume0
- Outcome
- “insoluble” pectin fractione0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
e0“The increase in calcium content in the flesh was accompanied by increased cell wall calcium, corresponding to a significant increase in the “insoluble” pectin fraction”
Claim · model-written summary
The highest insoluble-pectin calcium accumulation was reached with 62.5 mM calcium and improved firmness.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- 62.5 mM calciume0
- Outcome
- fruit firmnesse0
- Direction
- positively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
e0“The highest calcium accumulation in the “insoluble” pectin fraction was attained with 62.5 mM calcium which positively affected fruit firmness”
Claim · model-written summary
At 187.5 mM, calcium increased in water-soluble pectin without apparent firmness retention.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- 187.5 mMe0
- Outcome
- calcium in the “water-soluble” pectin fractione0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
e0“The higher calcium concentration (187.5 mM) resulted in increased calcium in the “water-soluble” pectin fraction which did not appear to contribute to retention of tissue firmness”
Claim · model-written summary
Higher calcium lactate and propionate concentrations damaged fruit surfaces.
- Taxon
- nectarinePrunus persica var. nucipersicat0
- Treatment
- higher concentrations of calcium lactate and calcium propionatee0
- Outcome
- surface damagee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“nectarine fruit”
e0“still higher concentrations of calcium lactate and calcium propionate resulted in surface damage”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.