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In‐season calcium‐spray formulations improve calcium balance and fruit quality traits of peach
Author(s) -
Val Jesus,
Fernández Victoria
Publication year - 2011
Publication title -
journal of plant nutrition and soil science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.644
H-Index - 87
eISSN - 1522-2624
pISSN - 1436-8730
DOI - 10.1002/jpln.201000181
Subject(s) - prunus , chemistry , calcium , horticulture , propionate , botany , zoology , biology , biochemistry , organic chemistry
Experiments to evaluate the effect of in‐season calcium (Ca) sprays on late‐season peach ( Prunus persica L. Batsch cv. Calrico) were carried out for a 2‐year period. Calcium formulations (0.5% and 1.0% in 2008 and only 0.5% tested in 2009) supplied either as CaCl 2 or Ca propionate in combination with two or three adjuvants (0.05% of the nonionic surfactants Tween 20 and Break Thru, and 0.5% carboxymethylcellulose, CMC) were sprayed four to five times over the growing season. Peach mesocarp and endocarp Ca concentrations were determined on a 15‐day basis from the beginning of May until the end of June. Further tissue analyses were performed at harvest. A decreasing trend in fruit Ca concentrations over the growing season was always observed regardless of the Ca treatments. Both in 2008 and 2009, significant tissue Ca increments associated with the application of Ca‐containing sprays in combination with adjuvants were only observed in June, which may be coincident with the period of pit hardening. In 2008, both at harvest and after cold storage, the total soluble‐solids concentration (° Brix) of fruits supplied with Ca propionate (0.5% and 1.0% Ca) was always lower as compared to the rest of treatments. The application of multiple Ca‐containing sprays increased firmness at harvest and after cold storage, especially when CaCl 2 was the active ingredient used. Supplying the adjuvants Tween 20 and CMC increased fruit acidity both at harvest and after cold storage. Evaluation of the development of physiological disorders after cold storage (2 weeks at 0°C) indicated a lower susceptibility of Ca‐treated fruits to internal browning. Fruits treated with multiple CaCl 2 ‐, CMC‐, and Break Thru®‐containing sprays during the growing season were significantly less prone to the development of chilling injuries as compared to untreated peaches.