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The effects of calcium chloride and hot air treatment on the postharvest quality of apple fruit (Red Delicious) was studied. Apple fruits were dipped in the calcium chloride (0, 2 and 4%) solution under pressure. Fruits were exposed to hot air at 20°C (control) and 38°C, and 95% relative humidity for 24 and 48 hrs and then stored at 0°C for 6 months. As a result, H₂O₂ and catalase (CAT) levels increased in storage period. Superoxide dismutase (SOD) and CAT levels increased with 4% calcium chloride and 24 and 48 h heat treatments. Finally the results indicated the potential improvement of apple shelf life by calcium chloride and hot air pretreatment with less negative effects on antioxidant levels during storage.

Key words: Apple, calcium chloride, heat treatment, antioxidant enzymes, storage.

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Effects of calcium chloride and hot air on antioxidant system of ‘Red Delicious’ apple during storage

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