Effect of post-harvest calcium treatments on the physicochemical properties of cell wall pectin in nectarine fruit during ripening after harvest or cold storage
Manganaris, G.A.; Vasilakakis, M.; Diamantidis, G.; Mignani, I.
Journal of Horticultural Science and Biotechnology 80(5): 611-617
The effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (Prunus persica var. nectarina Ait. Maxim, 'Caldesi 2000') were determined after harvest or in cold storage for up to 6 weeks. Nectarine fruits were harvested at the firm-ripe stage (flesh firmness 70+or-2 N; soluble solids content 10.5+or-0.2%) and dipped in deionised water (control) or calcium salts (chloride, lactate or propionate) at two calcium concentrations (62.5 or 187.5 mM).