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Surface application of calcium‐containing gels to improve quality of late maturing peach cultivars
Author(s) -
Fernández Victoria,
Díaz Azahara,
Blanco Álvaro,
Val Jesús
Publication year - 2009
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.3727
Subject(s) - cultivar , shelf life , horticulture , calcium , deposition (geology) , nutrient , chemistry , thinning , botany , food science , biology , paleontology , organic chemistry , sediment , ecology
BACKGROUND: A strategy to supply Ca directly to fruits as a tool for improving peach quality has been devised and tested under field conditions. Since peaches in the area of study (Calanda, Spain) are routinely bagged shortly after thinning, a method based on the application of Ca gels to the fruit surface was introduced. The effect of surface treatments was assessed in terms of quality, nutrient balance and surface deposition. RESULTS: Application of Ca‐containing formulations increased mesocarp and exocarp Ca concentrations, providing evidence for the penetration of Ca through the peach skin. Surface Ca treatments had a particular mode of deposition and in some instances improved the shelf life of fruits without affecting their quality. CONCLUSION: Surface treatment with Ca‐containing gels appears to be a viable approach to increase fruit Ca, quality and storability of bagged peach cultivars and should be optimised in future studies. Copyright © 2009 Society of Chemical Industry