Claim · model-written summary
Calcium treatment significantly increased total calcium, H2O-Ca and ALc-Ca content.
- Treatment
- Calcium treatmente0
- Outcome
- content of total calcium,H2O-Ca and ALc-Ca contente0
- Direction
- increasede0
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“Calcium treatment significantly increased the content of total calcium,H2O-Ca and ALc-Ca content.”
Title
Storage property,calcium fractions,and cell ultrastructure in sweet cherry as affected by calcium
Duan Chun-hua Soil and Environmental Sciences 2010
Other claims from this paper (11)
- Intervention effect Calcium chelate improved cherry fruit firmness and retarded firmness loss during storage.
- Intervention effect Calcium treatments did not affect vitamin C content.
- Intervention effect Calcium treatments prevented vitamin C consumption during storage, especially calcium chelate.
- Intervention effect Calcium treatment had no obvious impact on sugar content, titratable acidity or sugar to acidity ratio.
- Intervention effect Calcium treatment increased total soluble solids.
- Observation ALc-Ca was the major calcium fraction in sweet cherry fruit.
- Intervention effect ALc-Ca content was higher with calcium chelate than with calcium chloride or nanocalcium.
- Observation NaCl-Ca, H2O-Ca and ALc-Ca declined after 60 days of storage.
- Observation HAC-Ca and HCl-Ca increased after 60 days of storage.
- Observation Untreated fruit showed some cell wall fracture, membrane loss and cell shrinkage.
- Observation Calcium-treated fruit retained intact cell walls and showed black uncertain matter in cellular structures.