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Surface application of calcium-containing gels to improve quality of late maturing peach cultivars

AutorFernández, Victoria ; Díaz Simón, Azahara ; Blanco Braña, Álvaro ; Val Falcón, Jesús
Palabras claveadjuvants
calcium formulations
fruit quality
fruit surface
Prunus persica L. Batsch
surface treatments
Fecha de publicaciónoct-2009
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture, Volume 89, Issue 13, Pages 2323 - 2330
ResumenBACKGROUND: A strategy to supply Ca directly to fruits as a tool for improving peach quality has been devised and tested under field conditions. Since peaches in the area of study (Calanda, Spain) are routinely bagged shortly after thinning, a method based on the application of Ca gels to the fruit surface was introduced. The effect of surface treatments was assessed in terms of quality, nutrient balance and surface deposition. RESULTS: Application of Ca-containing formulations increased mesocarp and exocarp Ca concentrations, providing evidence for the penetration of Ca through the peach skin. Surface Ca treatments had a particular mode of deposition and in some instances improved the shelf life of fruits without affecting their quality. CONCLUSION: Surface treatment with Ca-containing gels appears to be a viable approach to increase fruit Ca, quality and storability of bagged peach cultivars and should be optimised in future studies.
DescripciónThe definitive version is available at: http://www3.interscience.wiley.com/index.html
Versión del editorhttp://www3.interscience.wiley.com/cgi-bin/fulltext/122539391/HTMLSTART
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