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The effects of postharvest calcium applications on cell wall properties and quality attributes of peach fruits (Prunus persica L. Batsch, cv. ‘Andross’) after harvest or cold storage up to 4 weeks were determined. The fruits were immersed in deionised water or in different calcium sources (calcium chloride, calcium lactate and calcium propionate) at two calcium concentrations (62.5 and 187.5mM Ca)...
The aim of this study was to dissect the physicochemical aspects of cell wall components in relation to chilling injury symptoms, expressed as flesh browning and postulated as internal breakdown in the present study, in a non-melting peach cultivar (Prunus persica L. Batsch, cv. Andross) during ripening after 4 weeks cold storage at 5°C. Uronic acids, neutral sugars and cellulose contents were assayed...
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