Enhancing and Maintaining Nutritional Quality and Bioactive Compounds of “Hayward” Kiwifruit: Comparison of the Effectiveness of Different CaCl₂ Spraying Times

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• 作者：Mohammad Ali Shiri ; Mahmood Ghasemnezhad ; Javad Fatahi Moghadam and Reza Ebrahimi
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：850-862
• 全文大小：249K
• ISSN：1745-4549

文摘

This study was conducted to elucidate the effect of calcium chloride (CaCl₂) spraying times and number of sprays on the changes in biochemical compounds of “Hayward” kiwifruit (Actinidia deliciosa) during storage as well as at the shelf life. The vines in two different commercial kiwifruit orchards were sprayed with CaCl₂ (15 g/L), one, two and three times in 35, 85 and 125 days after full bloom. Fruits were harvested at maturity stage and then were stored at 0C for 90 days and 5 additional days under simulated marketing conditions. The results showed that orchard location had significant effect on fruit biochemical compounds. With a few exceptions, one-time (early-, mid-, late-season) and twice CaCl₂ sprays had no significant effects on kiwifruit quality characteristics. Thrice sprays significantly reduced respiration rate, ethylene production and polygalacturonase activity that lead to delay degradation of vitamin c, phenolic compounds and antioxidant activity, and maintained fruit sensory quality. Overall, thrice sprays of CaCl₂ delayed fruit ripening processes and maintained fruit quality of “Hayward” kiwifruit.