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Effect of calcium on production of volatiles by apples
Author(s) -
Wills R. B. H.
Publication year - 1972
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.2740230912
Subject(s) - calcium , acetic acid , ethanol , chemistry , food science , ethanol fuel , horticulture , botany , biochemistry , biology , organic chemistry
The addition of calcium to Jonathan apples caused a large increase in the production of ethanol by the fruit for the first three weeks after injection. Later weeks showed a reduced level of ethanol in the fruit. Calcium addition also reduced the level of acetic acid in the fruit. The reduction in acetic acid could be the method by which calcium retards the development of low‐temperature breakdown.