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Quality changes during storage of apricot (prunus armeniaca l.) cv. ‘beliana’ and ‘lindo’ trated with calcium

2010Book part Open access
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dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorNeves, M. A.
dc.contributor.authorCavaco, A. M.
dc.contributor.editorNunes, Carla
dc.date.accessioned2013-09-17T15:26:14Z
dc.date.available2013-09-17T15:26:14Z
dc.date.issued2010
dc.descriptionProceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
dc.description.abstractCalcium salts have been successfully used to maintain firmness and to slow down ripening processes in some fruit. This work studies the effect of postharvest calcium chloride applications on the quality preservation of apricot (Prunus armeniaca L.) cv. ‘Beliana’ and cv. ‘Lindo’ during storage. Harvested apricots were dipped in 0, 1, 3 or 5% CaCl2 solutions for 2 min. Fruit were left to dry for 1 h at ambient temperatures and then stored at 3 ºC. Fruit were analysed after 0, 6, 14, 21 and 28 d storage for weight loss, firmness and soluble solids content (SSC). A taste panel was performed at the beginning and at the end of the experiment. Weight loss increased through storage in both cultivars. ‘Lindo’ did not show differences among treatments in weight loss, but ‘Beliana’ had higher weight loss in fruit treated with 3% CaCl2 followed by 5%. Firmness decreased through storage without differences among treatments in ‘Beliana’, except after 5 d where all treatments where firmer than control. The ‘Lindo’ apricots treated with 3 and 5% CaCl2 showed higher firmness values than the other treatments through storage, except at 28 d where only the 5% CaCl2 had significantly higher firmness. ‘Beliana’ did not show differences in SSC among treatments. However, ‘Lindo’ had lower SSC when treated with 1% CaCl2. When tested after 27 d storage, panellists preferred fruit from the 1% CaCl2 treatment followed by the control for both cultivars. It seems that CaCl2 treatments with concentrations over 3% are prejudicial for apricots. Concentrations between 1 and 3% should be assayed, since 1 and 3% look to be beneficial for the different quality parameters.por
dc.identifier.otherAUT: MAN00114; MAN00264; MGM00322; ACA01304;
dc.identifier.urihttp://hdl.handle.net/10400.1/2894
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherUniversidade do Algarvepor
dc.subjectPrunus armeniacapor
dc.subjectQualitypor
dc.subjectStoragepor
dc.titleQuality changes during storage of apricot (prunus armeniaca l.) cv. ‘beliana’ and ‘lindo’ trated with calciumpor
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceFaropor
oaire.citation.endPage120por
oaire.citation.startPage117por
oaire.citation.titleEnvironmentally friendly and safe technologies for quality of fruit and vegetablespor
person.familyNameAntunes
person.familyNameMiguel
person.familyNameCavaco Guerra
person.givenNameMaria Dulce
person.givenNameMaria da Graça
person.givenNameAna Margarida
person.identifier177556
person.identifierC-1285-2012
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC91E-B434-E327
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0003-2708-5991
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id6602899707
rcaap.rightsopenAccesspor
rcaap.typebookPartpor
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication18ad736f-b1f3-4a19-9636-e7a80248cf94
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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