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Mineral composition of apples IX. —Uptake of calcium by the fruit
Author(s) -
Wilkinson B. G.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740191107
Subject(s) - calcium , orange (colour) , horticulture , chemistry , botany , food science , zoology , biology , organic chemistry
The amount of calcium in mature apples appears to be related to certain storage disorders. For Cox's Orange Pippin a difference of 2 mg in a total calcium content per fruit of about 5 mg can make the difference between good and bad keeping. Most of the calcium moves into the fruit during the first few weeks of its development (approximating to the period during which the cell walls are being formed). Thereafter (during the period of cell expansion) the movement of calcium is no longer in one direction only, and as much as 1 mg may move out of the fruit. This may be of the same order of magnitude as that contributed by calcium sprays, which are now commonly applied to improve storage quality. The factors affecting the movement of calcium into or out of apples are not known, but the limited evidence available suggests that movement of calcium out of the fruit may occur during periods of abnormally dry weather. These are the conditions which are usually associated with the occurrence of bitter pit.