Abstract
Post-harvest losses cause significant product losses in the world, which leads to food waste. Therefore, it is of great importance for people to have access to sufficient amounts of products by increasing the storage period of fruits with applications such as post-harvest calcium chloride (CaCl2). In this study, the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated. Accordingly, strawberries were treated with 2%, 4% and 6% CaCl2 before storage and stored for 15 days (0 ± 0.5 °C and 90 ± 5% RH). Analyses and measurements were conducted every 5 days during the storage period.Weight loss, decay rate, soluble solids content (SSC), acidity, pH, respiration rate, organic acids (malic, citric, ascorbic, fumaric, oxalic, succinic and tartaric) and phenolic compounds (catechin, chlorogenic, ferulic, gallic, o-coumaric, p-coumaric, protocatechuic, quercetin, rutin and syringic) were analyzed as quality parameters during storage. In the study, in general, the best values were observed in 6% CaCl2-treated fruits in terms of weight loss, SSC, TA, decay and respiration rates, although they varied according to different storage periods. Similarly, in terms of phenolic compounds, organic acids and vitamin C, 6% CaCl2-treated fruits had significantly better prevention of quality losses. In addition, the most common phenolic compound of strawberry fruits was gallic acid, followed by chlorogenic acid and catechin, respectively. On the other hand, the predominant organic acid observed in the fruits was malic acid, followed by citric acid, succinic acid and oxalic acid, respectively. In this study, it was observed that CaCl2 applications more effectively prevented weight loss and decay rate by reducing the respiration rate compared to the control group at the end of the storage period (15th day). It was concluded that, particularly, the 6% CaCl2 dose can be used as an important treatment to extend storage life by preserving fruit quality and biochemical changes.
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Claims 8
Claim · model-written summary
The 6% CaCl2 treatment gave the best weight loss values in stored strawberry fruit.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Material
- Albion cv.e0
- Treatment
- 6% CaCl2e2
- Outcome
- weight losse2
- Direction
- best valuese2
- Setting
- 0 ± 0.5 °C and 90 ± 5% RHe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e1“strawberries were treated with 2%, 4% and 6% CaCl2 before storage and stored for 15 days (0 ± 0.5 °C and 90 ± 5% RH)”
e2“the best values were observed in 6% CaCl2-treated fruits in terms of weight loss, SSC, TA, decay and respiration rates”
Claim · model-written summary
The 6% CaCl2 treatment gave the best decay and respiration rates in stored strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae0
- Material
- Albion cv.e0
- Treatment
- 6% CaCl2e2
- Outcome
- decay and respiration ratese2
- Direction
- best valuese2
- Setting
- 0 ± 0.5 °C and 90 ± 5% RHe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e1“strawberries were treated with 2%, 4% and 6% CaCl2 before storage and stored for 15 days (0 ± 0.5 °C and 90 ± 5% RH)”
e2“the best values were observed in 6% CaCl2-treated fruits in terms of weight loss, SSC, TA, decay and respiration rates”
Claim · model-written summary
The 6% CaCl2 treatment gave the best soluble solids and titratable acidity values in stored strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae0
- Material
- Albion cv.e0
- Treatment
- 6% CaCl2e2
- Outcome
- SSC, TAe2
- Direction
- best valuese2
- Setting
- 0 ± 0.5 °C and 90 ± 5% RHe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e1“strawberries were treated with 2%, 4% and 6% CaCl2 before storage and stored for 15 days (0 ± 0.5 °C and 90 ± 5% RH)”
e2“the best values were observed in 6% CaCl2-treated fruits in terms of weight loss, SSC, TA, decay and respiration rates”
Claim · model-written summary
The 6% CaCl2 treatment significantly better prevented quality losses in phenolic compounds, organic acids and vitamin C.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 6% CaCl2e3
- Outcome
- quality lossese3
- Direction
- better preventione3
- Qualifier
- phenolic compounds, organic acids and vitamin Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e3“in terms of phenolic compounds, organic acids and vitamin C, 6% CaCl2-treated fruits had significantly better prevention of quality losses”
Claim · model-written summary
Gallic acid was the most common phenolic compound of strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae5
- Outcome
- the most common phenolic compound of strawberry fruits was gallic acide5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“the most common phenolic compound of strawberry fruits was gallic acid”
Claim · model-written summary
Malic acid was the predominant organic acid in strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- the predominant organic acid observed in the fruits was malic acide6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e6“the predominant organic acid observed in the fruits was malic acid”
Claim · model-written summary
CaCl2 applications prevented weight loss and decay more effectively than the control group at the end of storage (day 15).
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- CaCl2 applicationse4
- Outcome
- weight loss and decay ratee4
- Direction
- more effectively preventede4
- Qualifier
- by reducing the respiration ratee4
- Comparator
- control groupe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e4“CaCl2 applications more effectively prevented weight loss and decay rate by reducing the respiration rate compared to the control group at the end of the storage period (15th day)”
Claim · model-written summary
The 6% CaCl2 dose can be used to extend storage life of strawberry by preserving fruit quality.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 6% CaCl2 dosee7
- Outcome
- extend storage lifee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of calcium chloride (CaCl2) on physical quality parameters and bioactive contents of stored strawberry fruit (Albion cv.) was investigated”
e7“the 6% CaCl2 dose can be used as an important treatment to extend storage life by preserving fruit quality and biochemical changes”
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