Effects of postharvest calcium treatments on respiration and quality attributes in lemon fruit during storage

dc.contributor.author	Tsantili, E	en
dc.contributor.author	Konstantinidis, K	en
dc.contributor.author	Athanasopoulos, PE	en
dc.contributor.author	Pontikis, C	en
dc.date.accessioned	2014-06-06T06:45:02Z
dc.date.available	2014-06-06T06:45:02Z
dc.date.issued	2002	en
dc.identifier.issn	14620316	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2215
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0036323220&partnerID=40&md5=69be9692d42c94cc67721475fa7e0e3e	en
dc.subject.other	ascorbic acid	en
dc.subject.other	calcium	en
dc.subject.other	calcium chloride	en
dc.subject.other	carbon dioxide	en
dc.subject.other	concentration (parameters)	en
dc.subject.other	cultivar	en
dc.subject.other	day length	en
dc.subject.other	fruit color	en
dc.subject.other	fruit development	en
dc.subject.other	fruit firmness	en
dc.subject.other	fruit storage	en
dc.subject.other	immersion	en
dc.subject.other	oxygen consumption	en
dc.subject.other	postharvest period	en
dc.subject.other	solid	en
dc.subject.other	titrimetry	en
dc.subject.other	weight reduction	en
dc.title	Effects of postharvest calcium treatments on respiration and quality attributes in lemon fruit during storage	en
heal.type	journalArticle	en
heal.publicationDate	2002	en
heal.abstract	The effects of postharvest calcium (Ca) treatments on respiration and quality attributes in 'Maglino' lemons, harvested at the yellow-green or light yellow state, were investigated during storage for up to 60 d. Lemons were immersed in solutions of calcium chloride (CaCl 2) at concentrations up to 0.36 M, for 25 min. Weight loss (WL) during storage was not affected by Ca treatment in either colour state of fruit. In yellow-green fruit, Ca treatment prevented decreases in firmness and the highest firmness retention was achieved with 0.09 M CaCl 2 after 40 d of storage. However, light yellow fruit did not exhibit changes in firmness in relation to storage time or to Ca treatment. In light yellow lemons, Ca treatment promoted the decreases in carbon dioxide (CO 2) production by the fruit and prevented decreases in hue angle values in flavedo, but had no effect on the decreased oxygen (O 2) consumption by the fruit, on the decreased L* and increased chroma values in flavedo, and on the unchanged pH values, on the increased ascorbic acid concentration (AA), soluble solids content (SSC) and titratable acidity (TA) of juice during storage. Hue angle decreases in flavedo were best prevented with 0.09 M CaCl 2.	en
heal.journalName	Journal of Horticultural Science and Biotechnology	en
dc.identifier.issue	4	en
dc.identifier.volume	77	en
dc.identifier.spage	479	en
dc.identifier.epage	484	en