Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/1279
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dc.contributor.authorVasilakakis, Miltiadis-
dc.contributor.authorDiamantidis, Grigorios-
dc.contributor.authorMignani, Ilaria-
dc.contributor.authorManganaris, George A.-
dc.contributor.otherΜαγγανάρης, Γιώργος Α.-
dc.date.accessioned2009-11-27T06:50:32Zen
dc.date.accessioned2013-05-16T06:24:59Z-
dc.date.accessioned2015-12-02T10:06:43Z-
dc.date.available2009-11-27T06:50:32Zen
dc.date.available2013-05-16T06:24:59Z-
dc.date.available2015-12-02T10:06:43Z-
dc.date.issued2005-09-
dc.identifier.citationJournal of Horticultural Science and Biotechnology, Volume 80, Issue 5, September 2005, Pages 611-617en_US
dc.identifier.issn14620316-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/1279-
dc.description.abstractThe effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (Prunus persica var. nectarina Ait. Maxim, cv. ‘Caldesi 2000’) were determined after harvest or in cold storage for up to 6 weeks. Nectarine fruits were harvested at the firm-ripe stage (flesh firmness 70 ± 2 N; soluble solids content 10.5 ± 0.2%) and dipped in deionised water (control) or calcium salts (chloride, lactate or propionate) at two calcium concentrations (62.5 or 187.5 mM). The calcium content of nectarine fruits increased up to 240% in the peel, and up to 31% in the flesh, 1 d after immersion. The increase in calcium content in the flesh was accompanied by increased cell wall calcium, corresponding to a significant increase in the “insoluble” pectin fraction. The highest calcium accumulation in the “insoluble” pectin fraction was attained with 62.5 mM calcium which positively affected fruit firmness. The higher calcium concentration (187.5 mM) resulted in increased calcium in the “water-soluble” pectin fraction which did not appear to contribute to retention of tissue firmness. Additionally, still higher concentrations of calcium lactate and calcium propionate resulted in surface damage, leading to undesirable characteristics during fruit ripening.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Horticultural Science & Biotechnologyen_US
dc.subjectApplesen_US
dc.subjectCalciumen_US
dc.subjectBitter piten_US
dc.titleEffect of post-harvest calcium treatments on the physicochemical properties of cell wall pectin in nectarine fruit during ripening after harvest or cold storageen_US
dc.typeArticleen_US
dc.affiliationAristotle University of Thessalonikien
dc.collaborationAristotle University of Thessalonikien_US
dc.collaborationUniversità degli Studi di Milanoen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsSubscription Journalen_US
dc.countryGreeceen_US
dc.countryItalyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/14620316.2005.11511986en_US
dc.dept.handle123456789/54en
cut.common.academicyear2005-2006en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.journal.journalissn2380-4084-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-5849-6104-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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