Effect of Postharvest Application of Different Calcium Solutions on Fuji Apple Fruit Quality During Cold Storage

Recently, Fuji apple has been considered in Iran, however its production comes with problems such as decay and internal browning incidence during long-term storage. In this study, one minute postharvest dipping of two organic calcium compounds including Calcicat and Folical was compared with calcium chloride on Fuji apple in and the friut quality was investigated. According to the results, after three and six months storage, the fruits treated with tree types of calcium solutions had higher calcium content than the control. Acidity content and tissue firmness of fruits reduced during storage, but this reduction in fruits treated with CaCl2 and Folical was lower than the control and fruits treated with Calcicat. The immersed fruits in different calcium solutions produced lower ethylene. Flesh phenolics and antioxidant activity of samples were affected by calcium treatments significantly. The highest phenolics and antioxidant activity were found in fruits treated with CaCl2. Significant variation was observed among fruits treated with different calcium compounds regarding storage disorders incidence, so that fruits treated with Folical showed lower decay and internal browning.