Study on the Effect of Organic Calcium Spray on the Preservation of Blueberry Fruit during the Growth Period
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Abstract:
Organic calcium spray was applied to blueberry fruits of two cultivars, ‘Gardenblue’ and ‘Powderblue’, during the growth period to improve the preservation effect. The results showed that the calcium content of blueberry fruits was effectively increased with the organic calcium spray. The increases through the growth period in respiratory rate, ethylene production rate, malondialdehyde content, and soluble pectin content in the blueberry fruits of two cultivars were inhibited, while the activities of polyphenoloxidase (PPO), peroxidase (POD), and polygalacturonase (PG) were decreased. As a result, fruit senescence was delayed, and the rates of rotting and soft fruit were decreased. Compared with the controls, the rates of rotting and soft fruit of ‘Powderblue’ after treatment with the organic calcium spray were decreased by 7.41% and 5.62%, respectively, and those of ‘Gardenblue’ after treatment with organic calcium spray were decreased by 11.62% and 9.57%, respectively. With regard to fruit quality, the changes in the soluble solid content, total acids, soluble pectin content, total phenols, anthocyanin content, and weight loss rate of the treated fruits were inhibited to varying degrees. Apart from this, the peel color and flavor index of the fruits treated with organic calcium spray were also effectively maintained. In summary, application of the organic calcium spray during the growth period can improve the preservation of blueberry fruits of the two cultivars ‘Gardenblue’ and ‘Powderblue’.
