Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey.
J Sci Food Agric. 2020 Aug;100(10):3942-3949. doi: 10.1002/jsfa.10437. Epub 2020 May 17.
Calcium treatment plays an important role in regulative physiological functions in fruits and vegetables after harvest that is protected many horticulture products postharvest quality during storage life. The effects of 2% calcium chloride (CaCl ) and 1% starch + 2% glycerin on the physiological, biochemical, and quality responses of the Kadirli radish variety were investigated.
Whole leafless radishes were stored in 10 kg modified-atmosphere packages at 90% relative humidity conditions at 4 °C for 56 days. Significant differences were observed in radish treated with 2% CaCl and coating with 1% starch + 2% glycerin compared with the control. There were significant effects of the application of CaCl either alone or in combination with a coating on radish with regard to the firmness and the important physiological disorder of hollowing ratio percentage and cell membrane (malondialdehyde) aging level of the fresh whole radish.
The application of CaCl alone and in combination with coating protected the physical, chemical, and microbiological quality characteristics of radish and prolonged the shelf-life quality of fresh radish. © 2020 Society of Chemical Industry.
钙处理在果蔬采后调节生理功能方面发挥着重要作用，可保护许多园艺产品在贮藏期内的采后品质。本研究调查了 2%氯化钙（CaCl ）和 1%淀粉+2%甘油对 Kadirli 萝卜品种生理、生化和品质响应的影响。
将无叶全萝卜在 90%相对湿度条件下于 4°C 的 10kg 改良气氛包装中贮藏 56 天。与对照相比，用 2%CaCl 处理并用 1%淀粉+2%甘油包被的萝卜有显著差异。CaCl 的单独应用或与涂层结合应用对萝卜的硬度以及空心比和细胞膜（丙二醛）老化水平等重要生理障碍有显著影响。
CaCl 的单独和组合应用保护了萝卜的物理、化学和微生物质量特性，并延长了新鲜萝卜的货架期质量。 © 2020 英国化学学会。
