Journal of Food, Agriculture and Environment
Vol 8,
Issue 1,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effects of calcium chloride and hot air on antioxidant system of ‘Red Delicious’ apple during storage
Author(s):
Mohammad Ali Aazami 1*,
Saba Eshagi 2, Rabiei Vali 3Recieved Date: 2009-09-27, Accepted Date: 2010-01-04
Abstract:The effects of calcium chloride and hot air treatment on the postharvest quality of apple fruit (Red Delicious) was studied. Apple fruits were dipped in the calcium chloride (0, 2 and 4%) solution under pressure. Fruits were exposed to hot air at 20°C (control) and 38°C, and 95% relative humidity for 24 and 48 hrs and then stored at 0°C for 6 months. As a result, H2O2 and catalase (CAT) levels increased in storage period. Superoxide dismutase (SOD) and CAT levels increased with 4% calcium chloride and 24 and 48 h heat treatments. Finally the results indicated the potential improvement of apple shelf life by calcium chloride and hot air pretreatment with less negative effects on antioxidant levels during storage.
Keywords:Apple,
calcium chloride, heat treatment, antioxidant enzymes, storageJournal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 1
Category: Agriculture
Pages: 73-75
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