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Effect of Malic Acid and Calcium Treatments on Quality Characteristics of Apple Fruits During Storage

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Author(s): E. Shirzadeh | M. Kazemi

Journal: American Journal of Plant Physiology
ISSN 1557-4539

Volume: 6;
Issue: 3;
Start page: 176;
Date: 2011;
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Keywords: malic acid | Titratable acidity | Total soluble solids | calcium | apple

ABSTRACT
-1) or at three calcium concentrations (0, 0.35 and 0.7% w/v). Results showed that fruit weight loss significantly decreased in malic acid+calcium treatments in comparison to control. Also, results showed that malic acid+calcium treatments increase fruit firmness, Catalase activity (CAT), Titratable acidity (TA) and Perlim index while decreasing of pH, Total soluble solids/Titratable acidity ratio and Peroxidase activity (POD) during cold storage at 0-2C for 5 month (p=0.05). The results showed that malic acid+calcium treatments application was influenced on ethylene in comparison to control. In general, this experiment showed that post-harvest malic acid+calcium treatments prevented fruit softening and decreased weight losses.]]>
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