تاثير نفوذ تحت فشار كلروكلسيم بر افزايش دوام انباري مهمترين ارقام سيب كشور

Effect of pressure infiltration of calcium chloride on shelf life elongation of apple varieties

In this research, the most important varieties of apples, Golden Delicious, Red Delicious (open calyx) and Abbasi (closed calyx) were treated with a deep tank (6m) full of 4% calcium chloride solution. The uptake of calium into the apples were controlled by varying the depth (0, 1, 2, 3, 4 and 5 m) to which fruits were submerged. An untreated sample was also selected as a control. After treatment, apples were stored in cold storage for 5 months with 0 ± 1°C and 87 f 3% RH conditions. Some qualities and chemical properties of samples such as moisture content, pH, soluble solid, reduced sugar, calcium and firmness were studied after treatment and during the storage (1, 3 and 5 months intervals). The results showed that treated apples had lower Brix, pH, reduced sugar and higher firmness, tenderness and moisture content than control samples. Dipping in 2m (~0.2at) for Golden Delicious variety and 4m (~0.4at) for Red Delicious and Abbasi varieties reduced the physiological changes during storage, but dipping in higher depths caused skin injuries and internal breakdown.