Abstract
The study investigated the effects of calcium chloride (CaCl2) and carbon dioxide (CO2) on the post-harvest quality of Gala apple fruit (Malus domestica). The apples were stored under controlled refrigerated conditions for 90 days, and eight different treatment combinations were tested: 0.5% CaCl2, 1.0% CaCl2, 900ppm CO2, 1000ppm CO2, 0.5% CaCl2 + 900ppm CO2, 0.5% CaCl2 + 1000ppm CO2, 1.0% CaCl2 + 900ppm CO2, and 1.0% CaCl2 + 1000ppm CO2. Various quantitative and quality parameters were evaluated throughout the experiment, including fruit weight loss, firmness, total soluble solids (TSS), pH, titratable acidity (TA), ascorbic acid, and sensory evaluation at 30, 60, and 90 days of post-harvest storage. The results demonstrated that fruit weight loss was significantly in the treatments with calcium and carbon dioxide compared to the control group. Furthermore, the calcium and carbon dioxide treatments led to an increase in pH and total soluble solids, and causing a decrease in firmness, titratable acidity, and ascorbic acid during the 90-day cold storage at 0 to 2°C. The findings also indicated that the calcium and carbon dioxide treatments influenced the production of ethylene to the control group. Overall, the experiment revealed that post-harvest calcium treatments prevented fruit softening and minimized weight losses. The application of 1.0% CaCl2 + 1000ppm CO2 showed superior results compared to other treatments, effectively controlling weight loss, maintaining firmness, and minimizing fruit decay. In conclusion, storing Gala apples under controlled atmosphere conditions with the application of calcium chloride and carbon dioxide successfully inhibited fungal growth, maintained firmness, minimized weight loss, and extended the shelf life compared to the control group. These findings have significant implications for the apple industry, as they provide a means to improve fruit quality and increase the shelf life of apples. Future research may build upon these results to refine treatment conditions, gain a deeper understanding of the underlying mechanisms, and explore the application of these techniques to other apple varieties and different fruits. Ultimately, these experimental findings have the potential to contribute to the development of practical strategies for enhancing the shelf life of apple fruits, ensuring better quality and reduced post-harvest losses.
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Claims 10
Claim · model-written summary
Calcium and carbon dioxide treatments significantly affected apple fruit weight loss versus control.
- Taxon
- Apple Fruit (Malus domestica)
Malus domesticat0 - Treatment
- treatments with calcium and carbon dioxidee0
- Outcome
- fruit weight losse0
- Comparator
- control groupe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit weight loss was significantly in the treatments with calcium and carbon dioxide compared to the control group”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
Calcium and carbon dioxide increased apple pH and total soluble solids during cold storage.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- calcium and carbon dioxide treatmentse0
- Outcome
- pH and total soluble solidse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the calcium and carbon dioxide treatments led to an increase in pH and total soluble solids”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
Calcium and carbon dioxide decreased apple firmness, titratable acidity and ascorbic acid during storage.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Outcome
- firmness, titratable acidity, and ascorbic acide0
- Direction
- decreasee0
- Qualifier
- 90-day cold storage at 0 to 2°Ce0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“causing a decrease in firmness, titratable acidity, and ascorbic acid during the 90-day cold storage at 0 to 2°C”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
Calcium and carbon dioxide affected ethylene production relative to control.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- calcium and carbon dioxide treatmentse0
- Outcome
- production of ethylenee0
- Comparator
- control groupe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the calcium and carbon dioxide treatments influenced the production of ethylene to the control group”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
Postharvest calcium treatments prevented fruit softening and minimized weight losses.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- post-harvest calcium treatmentse0
- Outcome
- fruit softening and minimized weight lossese0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“post-harvest calcium treatments prevented fruit softening and minimized weight losses”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
The 1.0% CaCl2 and 1000ppm CO2 combination controlled weight loss better than other treatments.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- 1.0% CaCl2 + 1000ppm CO2e0
- Outcome
- weight losse0
- Direction
- controllinge0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of 1.0% CaCl2 + 1000ppm CO2 showed superior results compared to other treatments, effectively controlling weight loss, maintaining firmness, and minimizing fruit decay”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
The 1.0% CaCl2 and 1000ppm CO2 combination maintained firmness better than other treatments.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- 1.0% CaCl2 + 1000ppm CO2e0
- Outcome
- firmnesse0
- Direction
- maintaininge0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of 1.0% CaCl2 + 1000ppm CO2 showed superior results compared to other treatments, effectively controlling weight loss, maintaining firmness, and minimizing fruit decay”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
The 1.0% CaCl2 and 1000ppm CO2 combination minimized fruit decay better than other treatments.
- Taxon
- Apple Fruit (Malus domestica)Malus domesticat0
- Treatment
- 1.0% CaCl2 + 1000ppm CO2e0
- Outcome
- fruit decaye0
- Direction
- minimizinge0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of 1.0% CaCl2 + 1000ppm CO2 showed superior results compared to other treatments, effectively controlling weight loss, maintaining firmness, and minimizing fruit decay”
t0“Apple Fruit (Malus domestica)”
Claim · model-written summary
Controlled atmosphere with calcium chloride and carbon dioxide inhibited fungal growth in stored Gala apples.
Verbatim
e0“storing Gala apples under controlled atmosphere conditions with the application of calcium chloride and carbon dioxide successfully inhibited fungal growth, maintained firmness, minimized weight loss, and extended the shelf life compared to the control group”
Claim · model-written summary
Controlled atmosphere with calcium chloride and carbon dioxide extended Gala apple shelf life relative to control.
Verbatim
e0“storing Gala apples under controlled atmosphere conditions with the application of calcium chloride and carbon dioxide successfully inhibited fungal growth, maintained firmness, minimized weight loss, and extended the shelf life compared to the control group”
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