| Journal: | Acta scientiarum. Agronomy |
| Database: | PERIÓDICA |
| System number: | 000460045 |
| ISSN: | 1679-9275 |
| Authors: | Modesto, Joyce Helena1 Souza, Jackson Mirellys Azevedo1 Ferraz, Rafael Augusto1 Silva, Marcelo de Souza1 Leonel, Magali2 Leonel, Sarita1 |
| Institutions: | 1Universidade Estadual Paulista "Julio de Mesquita Filho", Faculdade de Ciencias Agronomicas, Botucatu, Sao Paulo. Brasil 2Universidade Estadual Paulista "Julio de Mesquita Filho", Centro de Raizes e Amidos Tropicais, Botucatu, Sao Paulo. Brasil |
| Year: | 2020 |
| Volumen: | 42 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, analítico |
| English abstract | Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased |
| Disciplines: | Agrociencias, Química |
| Keyword: | Fitoquímica, Frutales, Rubus, Mora, Valor nutritivo, Cloruro de calcio |
| Keyword: | Phytochemistry, Fruit trees, Rubus, Blackberry, Nutritional value, Calcium chloride |
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