Effect of Ca(NO3)2 Coating on Chemical and Mechanical Properties and Bruise Susceptibility of Golden Delicious and Red Delicious Apples During Storage

Jafarian, M. and Emami, H. and Baradaran Motie, J. (2021) Effect of Ca(NO3)2 Coating on Chemical and Mechanical Properties and Bruise Susceptibility of Golden Delicious and Red Delicious Apples During Storage. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 404-416. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Effect of coating with calcium nitrate in three concentrations (0.0, 0.5, and 1.0 wt%) on chemical and mechanical properties, and impact behaviour of two apple cultivars (Golden Delicious (GD) and Red Delicious (RD)) during time (0, 2, and 4 months) was studied. Moisture content, pH, titratable acidity, °Brix, organoleptic properties, modulus of elasticity (E), yield stress, yield strain, and toughness were measured. The effect of impact loads was determined by measuring bruise volume (BV) and bruise susceptibility (BS). The results showed that pH and °Brix significantly increased, while titratable acidity, E, yield strain, toughness, and BV decreased during storage time. As Ca(NO3)2 concentration increased, titratable acidity, E, yield strain and yield stress increased and pH decreased (P< 0.05). Highest and lowest values for °Brix were observed in GD treated with 1.0% Ca(NO3)2 after four months (13.31) and GD treated with 0.5% Ca(NO3)2 at the first day (10.65), respectively. Maximum E was obtained in GD treated with 1.0% Ca(NO3)2 on the first day (2130 kPa) and this sample also showed the lowest BS after four months of storage (2.82 mL J-1), while the uncoated GD had the highest BS on the first day (7.11 mL J-1).

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