Effect of postharvest calcium treatments on firmness of ...
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Acta Hortic. 1194. ISHS 2018. DOI 10.17660/ActaHortic.2018.1194.116 Proc. VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues Eds.: F. Artés-Hernández et al. 823 Effect of postharvest calcium treatments on firmness of guava fruit J.E. Alba-Jiménez 1 , M.E. Vázquez-Barrios 1 , D.M. Rivera-Pastrana 1 , V. Escalona 2 and E. Mercado-Silva 1,a 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Quı́mica, Universidad Autónoma de Querétaro, Querétaro, Mexico; 2 Centro de Estudios Poscosecha (CEPOC), Universidad de Chile, Chile. Abstract The effects of different chelated glycine calcium solutions on the quality and firmness fruit of guava fruit (Psidium guajava L.) were studied. Five sets of 45 fruits of ‘Media China′ guava were submerged in different solutions of Glycine-calcium (Ca- Metalosate ® ) (0, 0.02, 0.08 and 0.14 M) at vacuum (3.3 kPa) during 10 min, and then stored 20 days at 10°C. Fruit samples were analyzed every five days. The firmness (F), weight loss (WL), visual quality (VQ), total soluble solids (TSS), titrable acidity (TA), and electrolyte leakage (EL) were measured. At the end of storage, TSS, TA and EL did not show significant differences between treatments but the fruit treated with 0.08 M Glycine-Ca presented the highest firmness (3.09±1.18 N) and VQ as well as the lowest WL (9.69%), while control fruit showed the lowest firmness (1.68±1.3 N). The ripening process was not affected by the treatment suggesting that the application of postharvest calcium could maintain firmness and quality of guava fruits. Keywords: chelated calcium, Psidium guajava, postharvest, firmness, visual quality INTRODUCTION Guava (Psidium guajava L.) is a climacteric fruit high in vitamin C and consumed mainly fresh. Mexico is the third largest producer with about 300,000 t year -1 . One factor limiting its marketing and exporting is its short postharvest life, 5-7 days at 25°C and 15 days at 10°C, which limits its export to distant markets (González et al., 2002). The accelerated loss of firmness causes poor visual appearance and low mechanical resistance (Yam et al., 2010). This firmness loss is associated with degradation of the cell wall; however, the loss of membrane integrity may be another important factor that can contribute to decreased firmness of fruits during ripening and senescence of the fruit. It is also possible that the structure is lost increasing its permeability and registering higher electrolyte leakage (Thompson et al., 1998). Postharvest calcium applications help maintain fruit firmness due to its ability to strengthen bonds between the polysaccharides of the cell wall; also reduces weight loss and inhibits the production and action of ethylene, and helps maintain the stability and functionality of cell membranes (Picchioni et al., 1998; Mahajan and Dhatt, 2004). Mahajan et al. (2011) noted that immersion of ‘Allahabad Safeda’ guava fruit in 2% CaCl 2 solution and stored 4 weeks at 6°C and 90-95% RH showed less weight loss, better firmness and better visual quality. The calcium could be also applied as calcium chelated with glycine, which increased its solubility and mobility into the tissues. Its neutral charge does not allow interaction with other molecules such as fatty acids that have negative charges (Bradley, 2010). Lester and Grusak (1999) noted that the ‘Honey Brew’ melon treated with glycine-calcium and stored 24 days at 10°C showed greater firmness, less weight loss and less electrolytes leakage. The aim of this work was to study the effect of infiltration of calcium chelated with glycine on the quality and firmness of ‘Media China’ guava fruit. a E-mail: [email protected]
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Acta Hortic. 1194. ISHS 2018. DOI 10.17660/ActaHortic.2018.1194.116 Proc. VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues Eds.: F. Artés-Hernández et al.
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Effect of postharvest calcium treatments on firmness of guava fruit J.E.Alba-Jimenez1,M.E.Vazquez-Barrios1,D.M.Rivera-Pastrana1,V.Escalona2andE.Mercado-Silva1,a1Departamento de Investigacion y Posgrado en Alimentos, Facultad de Quımica, Universidad Autonoma deQueretaro,Queretaro,Mexico;2CentrodeEstudiosPoscosecha(CEPOC),UniversidaddeChile,Chile.Abstract
The effects of different chelated glycine calcium solutions on the quality andfirmnessfruitofguavafruit(Psidium guajavaL.)werestudied.Fivesetsof45fruitsof‘Media China′ guavawere submerged in different solutions of Glycine-calcium (Ca-Metalosate®)(0,0.02,0.08and0.14M)atvacuum(3.3kPa)during10min,andthenstored20daysat10°C.Fruitsampleswereanalyzedeveryfivedays.Thefirmness(F),weight loss(WL),visualquality(VQ),totalsolublesolids(TSS),titrableacidity(TA),andelectrolyteleakage(EL)weremeasured.Attheendofstorage,TSS,TAandELdidnotshowsignificantdifferencesbetweentreatmentsbutthefruittreatedwith0.08MGlycine-Capresentedthehighestfirmness(3.09±1.18N)andVQaswellasthelowestWL (9.69%), while control fruit showed the lowest firmness (1.68±1.3 N). Theripeningprocesswasnotaffectedbythetreatmentsuggestingthattheapplicationofpostharvestcalciumcouldmaintainfirmnessandqualityofguavafruits.
Keywords:chelatedcalcium,Psidiumguajava,postharvest,firmness,visualqualityINTRODUCTIONGuava (Psidium guajava L.) is a climacteric fruit high in vitamin C and consumedmainly fresh.Mexico is the third largest producerwith about 300,000 t year-1.One factorlimiting itsmarketing and exporting is its short postharvest life, 5-7 days at 25°C and15days at 10°C, which limits its export to distant markets (Gonzalez et al., 2002). Theaccelerated lossof firmnesscausespoorvisualappearanceand lowmechanical resistance(Yametal.,2010).Thisfirmnesslossisassociatedwithdegradationofthecellwall;however,the loss of membrane integrity may be another important factor that can contribute todecreasedfirmnessof fruitsduringripeningandsenescenceofthe fruit. It isalsopossiblethat the structure is lost increasing its permeability and registering higher electrolyteleakage(Thompsonetal.,1998).Postharvest calcium applications help maintain fruit firmness due to its ability tostrengthenbondsbetweenthepolysaccharidesofthecellwall;alsoreducesweightlossandinhibits the production and action of ethylene, and helps maintain the stability andfunctionalityofcellmembranes(Picchionietal.,1998;MahajanandDhatt,2004).Mahajanetal.(2011)notedthatimmersionof‘AllahabadSafeda’guavafruitin2%CaCl2solutionandstored4weeksat6°Cand90-95%RHshowedlessweightloss,betterfirmnessandbettervisualquality.Thecalciumcouldbealsoappliedascalciumchelatedwithglycine,whichincreaseditssolubility andmobility into the tissues. Its neutral chargedoesnot allow interactionwithothermoleculessuchas fattyacids thathavenegativecharges(Bradley,2010).LesterandGrusak(1999)notedthatthe ‘HoneyBrew’melontreatedwithglycine-calciumandstored24daysat10°Cshowedgreaterfirmness,lessweightlossandlesselectrolytesleakage.Theaimofthisworkwastostudytheeffectofinfiltrationofcalciumchelatedwithglycineonthequalityandfirmnessof‘MediaChina’guavafruit. aE-mail: [email protected]
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MATERIALSANDMETHODSFruits of guava Psidium guajava L. ‘Media China’ were harvested at yellow-greenmaturityinacommercialorchardfromZitacuaroMichoacan,Mexico.Thesewerepre-cooled10minat5°C.Fivebatchesof45fruitswereinfiltratedundervacuum(10minat10inHg)with glycine-calcium (Ca-Metalosate®) solutions (0.00, 0.02, 0.08 and 0.14 M). Aftertreatment,thefruitweredrainedandstoredat20days10°Cand90%RH.Everyfivedays,theweight loss, firmness,visualquality, totalsolublesolids, titrableacidityandelectrolyteleakagewereevaluated.Photographsfromwholefruitsrecordedthevisualqualityduringthestorageusingadigitalcamera(OLYMPUSTG-610).Theweightlosspercentagewasassessedbycomparingtheweightofthefruitatthebeginningandattheendofeachsampleandisreportedaspercentageofweightlosswithrespecttotheinitialweight(Mahajanetal.,2011).Firmnesswasdeterminedbyacompressiontest(Cheng-ChangandChing-Hua,2013)using aTA-HD texturometer (StableMicro Systems), equippedwith a cylindrical probe ofaluminum(50.8mmindiameterand20mminheight)compressing thesample3%of itsmaximumdiameter.Thetestprobedescendedat2mms-1andrecordingthemaximumforceinNewtons(N)necessarytoachieve3%ofdeformation.Totalsolublesolidswereevaluatedwitharefractometer(A.KRUSSOPTRONICGmbH)followingthemethodofAOAC932.12(2005)andreportedas°Bx.Titrableacidity(TA)wasmeasuredbythetitrationmethodoftheAOAC(2005)andexpressedas%ofcitricacid.Electrolyte leakage was evaluated by comparing the electrical conductivity of thetissuesubmittedtostorageconditions incomparisonwiththetotalconductivityproducedbyallionscontainedinthesampleandexpressedaspercent.Discsoftheexocarp(14mmdiameter)ofeachtreatmentwereplacedin25mLofdistilledwaterfor10min,at20°Candtheconductivityoftheaqueoussolutionwasmeasuredwithaconductivitymeter(EI-HamaInstruments Ltd., EI-Hama, Israel). The total conductivity is determined using the sameprocedure;discsoftissuewerefrozenat-20°Cfor24h,thenthawedandplacedindistilledwater.RESULTSANDDISCUSSIONThevisualqualityofthefruitindicatedthattreatmentwith0.08Mofcalcium-glycinepresented the best visual quality, while the other concentrations showed furtherdeteriorationandwilting(Figure1).Thebestvisualqualityobservedat0.08Mcouldbeduetodifferentfactorsinvolvingcalciuminthefruitphysiology(Aghdametal.,2012).However,ithasbeenobservedthathighconcentrationsofCaCl2canbeharmfultofruitproducingskindamageandfungalattack(MattaandMosqueda,1995;Manganarisetal.,2007).
Figure1. Visualqualityofguava fruits infiltratedwithdifferentconcentrationsofglycine-calciumstoredfor20daysat10°C.Lossoffirmnessinfruitsismainlyrelatedtothedegradationofcellwallbyhydrolyticenzymessuchaspolygalacturonase.However,intransgenictomatoithasbeenreportedthat
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suppressionof thegeneencoding theenzymepolygalacturonase,hadminoreffectson thetextureofthefruit(BrummellandHarpster,2001;Roseetal.,2003).Comparingtheweightloss with firmness and cell turgor during the fruit ripening a close relationship wasobserved. These authors conclude that the loss of turgor is related to water loss bytranspirationandthat isanother important factor that influences thesoftening(Saladieetal.,2007). Into therange0 to6or0 to8%ofweight loss for the treated fruitandcontrolrespectively, therewas a direct relationshipwith the firmness loss (Figure 2). This resultindicates that into this range, thewater losshas ahigh control in the firmness loss.Afterthose limits, the relationship was lower indicating that other factors are involved in theprocess.Inaccordingwiththisresult,wecansaythatthewaterlossisadeterminantfactorinthefirmnesslossofthesefruitsintheearlystagesofstorage.
Figure2. Relationship between the firmness fruit and weight loss in guava fruit treatedwithdifferentsolutionsofglycine-calciumandstored20daysat10°C.Weightlossgraduallyincreasedduringthe20daysofstorageinalltreatments(Figure3);thetreatment0.08Mofglycine-calciumshowedthelowestweightloss(9.7±1.3%),whilethetreatments0.02and0.14Mofglycine-calciumandcontrolshowedthegreatestweightloss (14.4±2.9%). A similar behavior was observed in ‘Allahabad Safeda’ guava fruit, thefruitstreatedwith2%CaCl2hadlowerweightloss(Mahajanetal.,2011).Ontheotherhand,Gopi andHari (2002) observed that fruit of the same cultivar treatedwith Ca(NO3)2 hadlower weight loss than fruit treated with CaCl2. A different behavior was observed inmangoestreatedwithdifferentconcentrationsofCaCl2,wherethehighestconcentrationhadlessweightloss(Galvisetal.,2003).Thelowerweightlossobservedinthe0.08Mglycine-calcium treatment could indicate that this concentration has some effects in the fruitphysiology like to retard the respiration rate or reduce the transpiration. These effectswould give better appearance, elasticity, turgor, and better sensory characteristics.Therefore, the ratewithwhichwater is lost is adetermining factor in thepostharvest life(CrisostoandMitchell,2007).Thefruitfirmnessdecreasedthroughoutthestorage(Figure4).Attheendofstorage,thefruitstreatedwith0.08Mglycine-calciumpresentedthehighestfirmness(3.1±1.2N),incomparisonwithfruitstreatedwith0.02M(2.2±1.5N).Whereasthetreatments0.14Mandcontrol showed the highest firmness loss during the storage (1.75±1.05N). However, thedifferenceswerenotstatisticallysignificantbetweentreatments.Inaddition,thebestvisualqualitywasobservedinthefruitswithimprovedfirmness.Meanwhile,Mahajanetal.(2011)observed greater firmness in ‘Allahabad Safeda’ guava treated with CaCl2 compared tocontroltreatment.OtherresearchershavereportedabeneficialeffectofCaCl2applicationsinthefirmnessofmangoandpeach(Galvisetal.,2003).Althoughnostatisticaldifferences
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wereobserved,thebestqualityobservedintreatmentwith0.08Mofglycine-calcium,couldindicate that this compound has additional effects to the strengthening of the cell wall(Lionettietal.,2010),whichcanreduceweightlossandimprovethepostharvestphysiology(Conwayetal.,1995;MahajanandDhatt,2004).
Figure3. Weight loss in ‘Media China’ guava fruit infiltrated with different solutions ofglycine-calciumandstoredfor20daysat10°C.
Figure4. Changes in the firmness of ‘Media China’ guava fruit infiltrated with differentsolutionsofglycine-calciumandstoredfor20daysat10°C.Duringstorage,thetotalsolublesolidsandtitrableacidityincreasedinalltreatments.
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However, there were no significant differences between treatments (Table 1). This samebehaviorwasobserved in ‘MediaChina’guava fruitof thespring-summerseason,while inthe fruits of the autumn-winter season, titratable acidity is higher andmaintainedduringdifferentstagesofmaturation(Mercado-Silvaetal.,1998).Theincreaseinthetotalsolublesolidsischaracteristicofaclimactericfruitanditcanbeduetothehydrolysisofstarchintosimplesugars(Singhetal.,2014).Thisbehaviorindicatedthattheripeningprocesswasnotalteredbytheapplicationofthetreatments.Table1. Totalsolublesolidsandtitrableacidityinguavafruitstreatedwithglycine-calciumandstoredfor20daysat10°C.Treatments
Storage period (days) Total soluble solids Titratable acidity
0 5 10 15 20 0 5 10 15 20 Control 8.0Aab 8.9Aa 9.1Aa 8.0Ab 9.0Aa 0.6Ca 0.7BCab 0.7BCa 0.8Bb 1.5Aa
Control Inf 7.7Bab 9.8Aa 8.4ABa 8.9ABab 8.7ABa 0.5Da 0.7Ca 0.7CDa 1.3Ba 1.5Aa
0.02 M 8.2Aa 9.0Aa 9.1Aa 9.5Aa 9.0Aa 0.5Ba 0.6Bb 0.6Ba 1.5Aa 1.6Aa
0.08 M 6.7Bab 8.3Aa 8.8Aa 8.7Aab 8.0Aa 0.5Ba 0.6Bb 0.6Ba 1.5Aa 1.6Aa
0.14 M 8.0Bb 8.8ABa 8.8ABa 9.7Aa 8.4ABa 0.6Ba 0.6Bb 0.7Ba 1.5Aa 1.5Aa
Values with the same capital or lowercase letter in the row or column are statistically equal (0.05). Electrolyte leakage does not show significant changes during storage and nosignificant differences between the treatments applied (Table 2) were observed. Therecordedvalueswerelow(11-21%)whichindicatedthatthemembranepermeabilityseemsnot to be very altered. It is possible that the effects of glycine-calcium infiltrations in thequalityofthefruitsareduetootherfactorsthatinvolvethecalciuminthephysiologyofthefruit.Table2. Percentageofelectrolyte leakage inguava fruit treatedwithdifferentsolutionsofglycine-calciumandstored20daysat10°C.Treatments Storage period (days)
% Ion leakage0 5 10 15 20
Control 11.3Aa 19.8Aa 14.5Aa 15.6Aa 16.2AaControl Inf 18.2Aa 15Aa 12.1Aa 13.2Aa 16.6Aa0.02 M 20.8Aa 16Aa 12.2Aa 12.7Aa 15.5AA0.08 M 20.5Aa 14.4Aa 13.4Aa 12.9Aa 14Aa0.14 M 20.2Aa 12.5Aa 13.4Aa 14.5Aa 14.6Aa
Values with the same capital letter in the same row are statistically equal (p≤0.05). Values with the same lowercase letter in the same row are statistically equal (p≤0.05).
CONCLUSIONSThe infiltration under vacuum of Glycine-calcium 0.08 M solution in postharvestdecreasedweightloss,maintainedabettervisualfruitquality,anddidnotaffecttheripeningprocessof‘MediaChina’guavaduring20daysofstorageat10°C.However,moreresearchisneededtodescribetherolethatthechelatedcalciumtakesinthephysiologyofthefruit.Theapplication of this compound in postharvest seems to be a good alternative to maintainqualityoftheguavafruit.ACKNOWLEDGEMENTSThankstoCONACyT-MexicoforPhDgrant(373916).
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