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Effect of calcium chloride in combination with salicylic acid on post-harvest freshness of apples

Food Science and Biotechnology volume 24, pages 1139–1146 (2015)Cite this article

Abstract

The effects of calcium chloride (CaCl2) and salicylic acid (SA) alone and in combination against post-harvest anthracnose rot on apples caused by Colletotrichum gloeosporioides were investigated, and influences on several quality and disease resistance related parameters were evaluated. Dipping in a solution of 5% CaCl2+5 mM SA for 10 min was the most effective approach to inhibit C. gloeosporioides both in vitro and in vivo. A combined CaCl2 and SA treatment had the best efficacy for mitigation of the decline of total soluble solid content, titratable acidity, and firmness. Quality preservation plays an important role in apple post-harvest freshness. CaCl2 in combination with SA demonstrated the strongest effect for induction of disease resistance and maintenance of postharvest freshness of apples.

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Authors and Affiliations

  1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China

    Yan Zhao & Chen Wang

  2. Collaborative Innovation Center of Henan Grain Crops, Zhengzhou, 450001, China

    Yan Zhao

Authors
  1. Yan Zhao
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  2. Chen Wang
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Correspondence to Yan Zhao.

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Zhao, Y., Wang, C. Effect of calcium chloride in combination with salicylic acid on post-harvest freshness of apples. Food Sci Biotechnol 24, 1139–1146 (2015). https://doi.org/10.1007/s10068-015-0145-5

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  • DOI: https://doi.org/10.1007/s10068-015-0145-5

Keywords

  • calcium chloride
  • salicylic acid
  • post-harvest fresh-keeping
  • apple fruit