This study was conducted to examine the effects of calcium treatment (2%, 20 min) and ultrasonic treatment (400 W, 20 min) on postharvest apricot fruit during storage. The results showed that after calcium and ultrasonic treatment, compared with the control, the firmness of apricot fruit increased by 41.53% and 3.83% at 16 d, but juice yield and water-soluble pectin (WSP) content decreased by 8.26% and 3.55%, 28.57% and 4.08%, respectively. Both calcium and ultrasonic treatment were more effective in reducing polygalacturonase (PG), Î²-Galactosidase (Î²-Gal), pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) activity. Moreover, fruit firmness was significantly negatively correlated with juice yield, WSP and PPO, and positively correlated with PG and Î²-Gal, PPO and POD. In contrast, calcium treatment was more effective than ultrasonic treatment in delaying postharvest softening of apricot. Â© Association of Food Scientists & Technologists (India) 2021.
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage.
Wenjuan Mo, Experiment Center of Forestry in North China, Chinese Academy of Forestry, National Permanent Scientific Research Base for Warm Temperate Zone Forestry of Jiulong Mountain in Beijing, Beijing, 102300, China. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Mengpei Liu, Jia Li, Wei Zong, Wenwen Sun, Wenjuan Mo, Shaofeng Li; Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: