EFFECT OF DIFFERENT LEVELS OF CALCIUM COMPOUNDS ON RED DELICIOUS VARIETY OF APPLE AT HARVEST AND POST-HARVEST

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SALEHI M.; ABOUTALEBI A.; MOHAMMADI S.A.H.

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Journal: POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS Year:2012 | Volume:1 | Issue:2 Page(s): 89-105

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Title

EFFECT OF DIFFERENT LEVELS OF CALCIUM COMPOUNDS ON RED DELICIOUS VARIETY OF APPLE AT HARVEST AND POST-HARVEST

Author(s)

SALEHI M. | ABOUTALEBI A. | MOHAMMADI S.A.H. | Issue Writer Certificate

Keywords

APPLEQ2

CALCIUM CHLORIDEQ2

CALCIUM CHELATEQ2

CALCIUM AMINOQ2

STORAGEQ1

Abstract

Freshly harvested products due to ease of use and a high nutritional value are highly demanded in market. Production of fresh APPLEs harvested has increased in recent years. In order to maintain quality, freshly harvested red delicious APPLEs, this research was carried out by different levels of calcium compounds. Investigation was performed in factorial complete block design (RCBD) with four replication. The current research involved two factors; different combinations of calcium (calcium chloride, CALCIUM CHELATEd and CALCIUM AMINO) and various levels (0, 2.5, 5 and 7.5 mg/L). The results show that CALCIUM CHLORIDE at 7.5 mg/L was the most effective in preventing decay and maintain fruit firmness in red delicious APPLE. Effect of CALCIUM CHLORIDE was noticeable on TSS, calcium level and percentage of weight loss at red delicious APPLE effect of CALCIUM CHELATE on some characteristics such as calcium level, percentage of weight loss and TSS were not significantly with CALCIUM CHLORIDE. Effects of CALCIUM AMINO were lower than CALCIUM CHLORIDE and CALCIUM CHELATE on measurement factors.

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APA: Copy

SALEHI, M., ABOUTALEBI, A., & MOHAMMADI, S.A.H.. (2012). EFFECT OF DIFFERENT LEVELS OF CALCIUM COMPOUNDS ON RED DELICIOUS VARIETY OF APPLE AT HARVEST AND POST-HARVEST. POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS, 1(2), 89-105. SID. https://sid.ir/paper/247724/en

Vancouver: Copy

SALEHI M., ABOUTALEBI A., MOHAMMADI S.A.H.. EFFECT OF DIFFERENT LEVELS OF CALCIUM COMPOUNDS ON RED DELICIOUS VARIETY OF APPLE AT HARVEST AND POST-HARVEST. POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS[Internet]. 2012;1(2):89-105. Available from: https://sid.ir/paper/247724/en

IEEE: Copy

M. SALEHI, A. ABOUTALEBI, and S.A.H. MOHAMMADI, “EFFECT OF DIFFERENT LEVELS OF CALCIUM COMPOUNDS ON RED DELICIOUS VARIETY OF APPLE AT HARVEST AND POST-HARVEST,” POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF HORTICULTURAL CROPS, vol. 1, no. 2, pp. 89–105, 2012, [Online]. Available: https://sid.ir/paper/247724/en

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