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Effects of pre- or post-harvest application of calcium compound extracted from oyster shell on the changes in cell wall calcium content, enzyme activity, and cell structure during storage of apple fruits


Effects of pre- or post-harvest application of calcium compound extracted from oyster shell on the changes in cell wall calcium content, enzyme activity, and cell structure during storage of apple fruits



Journal of the Korean Society for Horticultural Science 40(3): 345-348



The application of calcium extracted from oyster shells (OS-Ca) to developing apple Fuji fruits increased the Ca concentration of cell walls. During storage for 90 days, cell walls of OS-Ca-treated fruits contained higher concentrations of Ca than cell walls of untreated fruits. The activities of beta -galactosidase and polygalacturonase in Fuji fruits, and Tsugaru fruits (fruits dipped in OS-Ca at harvest and stored for 30 days), were determined throughout storage.

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Accession: 003120360

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