Abstract
Effects of calcium chloride(Chlo-Ca),calcium chelate(Che-Ca) and calcium nanometer(Nano-Ca) on the storage property of sweet cherry were studied in this paper.Fractions of calcium during the storage were separated by sequent extracting method in this paper.Influences of different calcium on cell ultrastructure were observed by transmission electron microscopy combined with in situ precipitation of calcium with an improve method of potassium pyroantimonate technique.Results showed that Che-Ca could improve the fruit firmness and retard the firmness decrease during storage.Although the calcium treatments had no effects on the content of vitamin C,they could prevent VC consumption during storage effectively,especially Che-Ca treatment.Different calcium treatment showed no obvious impacts on the content of sugar,titratable acidity and the ratio of sugar and acidity but increased the content of total soluble solids.Calcium treatment significantly increased the content of total calcium,H2O-Ca and ALc-Ca content.ALc-Ca was the major fraction among all the different forms of calcium in sweet cherry fruit.Besides,in Che-Ca treatment,the content of ALc-Ca content was higher than that in Chlo-Ca and Nano-Ca treatments.The content of NaCl-Ca,H2O-Ca and ALc-Ca decreased but HAC-Ca and HCl-Ca increased at 60 days after storage.Under transmission electron microscopy,cell wall fracture,cytomembrane disappearance and cell shrinkness were partly observed in the treatment of no calcium.The structures were intact for cell wall and some black uncertain matters distributed in cell wall,cell membrane,tonoplast and mitochondriadisproportionally in all Ca treatments.
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Claims 12
Claim · model-written summary
Calcium chelate improved cherry fruit firmness and retarded firmness loss during storage.
Not reportedTaxonComparator
Verbatim
e0“Che-Ca could improve the fruit firmness and retard the firmness decrease during storage.”
Claim · model-written summary
Calcium treatments did not affect vitamin C content.
Not reportedTaxonComparator
Verbatim
e0“calcium treatments had no effects on the content of vitamin C”
Claim · model-written summary
Calcium treatments prevented vitamin C consumption during storage, especially calcium chelate.
Not reportedTaxonComparator
Verbatim
e0“they could prevent VC consumption during storage effectively,especially Che-Ca treatment”
Claim · model-written summary
Calcium treatment had no obvious impact on sugar content, titratable acidity or sugar to acidity ratio.
- Treatment
- calcium treatmente0
- Outcome
- content of sugar,titratable acidity and the ratio of sugar and aciditye0
- Direction
- no obvious impactse0
Not reportedTaxonComparator
Verbatim
e0“Different calcium treatment showed no obvious impacts on the content of sugar,titratable acidity and the ratio of sugar and acidity”
Claim · model-written summary
Calcium treatment increased total soluble solids.
Not reportedTaxonTreatmentComparator
Verbatim
e0“increased the content of total soluble solids”
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 reportedTaxonComparator
Verbatim
e0“Calcium treatment significantly increased the content of total calcium,H2O-Ca and ALc-Ca content.”
Claim · model-written summary
ALc-Ca was the major calcium fraction in sweet cherry fruit.
- Taxon
- sweet cherry
Prunus aviume0 - Outcome
- ALc-Cae0
- Direction
- major fractione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ALc-Ca was the major fraction among all the different forms of calcium in sweet cherry fruit.”
Claim · model-written summary
ALc-Ca content was higher with calcium chelate than with calcium chloride or nanocalcium.
- Treatment
- Che-Ca treatmente0
- Outcome
- content of ALc-Cae0
- Direction
- highere0
- Comparator
- Chlo-Ca and Nano-Ca treatmentse0
Not reportedTaxon
Verbatim
e0“in Che-Ca treatment,the content of ALc-Ca content was higher than that in Chlo-Ca and Nano-Ca treatments”
Claim · model-written summary
NaCl-Ca, H2O-Ca and ALc-Ca declined after 60 days of storage.
Not reportedTaxon
Verbatim
e0“The content of NaCl-Ca,H2O-Ca and ALc-Ca decreased but HAC-Ca and HCl-Ca increased at 60 days after storage.”
Claim · model-written summary
HAC-Ca and HCl-Ca increased after 60 days of storage.
Not reportedTaxon
Verbatim
e0“HAC-Ca and HCl-Ca increased at 60 days after storage”
Claim · model-written summary
Untreated fruit showed some cell wall fracture, membrane loss and cell shrinkage.
Not reportedTaxon
Verbatim
e0“cell wall fracture,cytomembrane disappearance and cell shrinkness were partly observed in the treatment of no calcium”
Claim · model-written summary
Calcium-treated fruit retained intact cell walls and showed black uncertain matter in cellular structures.
- Treatment
- all Ca treatmentse0
- Outcome
- structures were intact for cell wall and some black uncertain matters distributed in cell wall,cell membrane,tonoplast and mitochondriadisproportionallye0
Not reportedTaxon
Verbatim
e0“The structures were intact for cell wall and some black uncertain matters distributed in cell wall,cell membrane,tonoplast and mitochondriadisproportionally in all Ca treatments.”