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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945On-line version ISSN 1806-9967

Abstract

LIMA, MARIA AUXILIADORA COÊLHO DE et al. Appearance, phenolic compounds and oxidative enzymes of 'Italia' grapes under calcium influence and refrigerated storage. Rev. Bras. Frutic. [online]. 2002, vol.24, n.1, pp.39-43. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452002000100009.

The objective of this study was to determine the effects of pre-harvest calcium sprays on appearance (rachis drying, mechanical injuries and rotting symptoms), phenolic compounds and oxidative enzymes (polyphenoloxidase and peroxidase) in grapes. 'Italia' grapes from a commercial orchard from Petrolina, Pernambuco, Brazil, were labelled and immersed during 10 seconds in 0 and 1,5% of calcium solution as calcium chloride 57 days after fruit set (when the berries began to change color and soften). After harvest, fruits were stored at 3,5±0,2°C e 93±6% RH and evaluated after 0, 14, 28, 42, 56 and 70 days. Increments in rachis drying, symptoms of mechanical injuries and rotting on berries were observed during storage. Application of calcium reduced polyphenoloxidase activity and consequently symptoms of mechanical injury, resulting in better appearance. Storage life of grapes was of approximately 56 days, when senescence signs as well as rotting and increase of mechanical injuries in the berries began to be apparent.

Keywords : postharvest conservation; quality; table grapes.

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