Influence of Calcium Treatment on‘Golden Delicious’Apple Quality
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 403–405, March 1983
How to Cite
DRAKE, S. R. and SPAYD, S. E. (1983), Influence of Calcium Treatment on‘Golden Delicious’Apple Quality. Journal of Food Science, 48: 403–405. doi: 10.1111/j.1365-2621.1983.tb10752.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/20/82; revised 11/7/82; accepted 11/16/82.
The use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.