Short Communication

**Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage**

Kiwifruit texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of ‘Actinidia deliciosa cv. Hayward’ kiwifruit kept at 1°C in a normal atmosphere. The effects of postharvest calcium chloride and salicylic acid applications on shelf-life and quality attributes of kiwifruits (Actinidia deliciosa cv. Hayward) after harvest or cold storage up to 60 days were determined. The experiment was started in season 2010-2011 and fruit weight losses, fruit firmness, total soluble solids (TSS), titratable acidity (TA), Peroxidase activity (POD) and ascorbic acid content (Vitamin C) were measured at 15, 30 and 60th days of postharvest life. The fruits were immersed in deionised water or at three calcium concentrations (0, 2 and 4% (W/V) and three salicylic acid concentrations (0, 2 and 4 mM). Results showed that fruit weight loss significantly decreased in combined treatment (calcium+salicylic acid) in comparison to control. Also, results showed that combined treatment (calcium+salicylic acid) increase fruit firmness and Peroxidase activity, while decreasing weight losses percentages and fruit decay percentage during cold storage at 1°C for 60 days (p≤0.05). Results showed that postharvest calcium chloride dips did not effect TA % in kiwifruit in during storage, while the fruits treated in SA solution for 5 min had higher TA and lower TSS than fruits that treated in control and Ca (p≤0.05). Furthermore, significant changes were observed in browning index and relative electrical conductivity during storage in all treatments (p≤0.05). The results showed that combined treatment (calcium+salicylic acid) application was influenced on Vitamin C value in comparison to control. In general, this experiment showed that post-harvest Salicylic acid (SA) and Ca treatments prevented fruit softening and decreased weight losses. This treatment can be easily used to improve of apple fruits during.

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M. Kazemi, M. Aran and S. Zamani, 2011. Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage. American Journal of Plant Physiology, 6: 183-189.

DOI: 10.3923/ajpp.2011.183.189

URL: https://scialert.net/abstract/?doi=ajpp.2011.183.189

American Journal of Plant Physiology

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Authors

M. Kazemi

M. Aran

S. Zamani

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Short Communication

**Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage**

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