Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

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dc.creatorJoyce Helena Modesto
dc.creatorJackson Mirellys Azevedo Souza
dc.creatorRafael Augusto Ferraz
dc.creatorMarcelo de Souza Silva
dc.creatorMagali Leonel
dc.creatorSarita Leonel
dc.date2020
dc.date.accessioned2026-07-07T03:53:55Z
dc.descriptionCalcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303062597030
dc.identifierhttps://www.redalyc.org/journal/3030/303062597030/
dc.identifierhttps://www.redalyc.org/journal/3030/303062597030/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303062597030/303062597030.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303062597030/movil
dc.identifier10.4025/actasciagron.v42i1.42449
dc.identifier.urihttp://hdl.handle.net/123456789/446605
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Vol.42
dc.subjectAgrociencias
dc.titlePhysical and chemical characterization and bioactive compounds from blackberry under calcium chloride application
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá