Calcium Nutrition in Fig Orchards Enhance Fruit Quality at Harvest and Storage

Página do item simplificado
dc.contributor.authorSouza, Jackson Mirellys Azevêdo
dc.contributor.authorLeonel, Sarita [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorGarcia, Emerson Loli [UNESP]
dc.contributor.authorRibeiro, Luiza Rocha [UNESP]
dc.contributor.authorFerreira, Rafael Bibiano [UNESP]
dc.contributor.authorMartins, Rafaelly Calsavara [UNESP]
dc.contributor.authorde Souza Silva, Marcelo
dc.contributor.authorMonteiro, Laís Naiara Honorato [UNESP]
dc.contributor.authorDuarte, Anita Santos [UNESP]
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionFAEF
dc.date.accessioned2023-07-29T13:38:52Z
dc.date.available2023-07-29T13:38:52Z
dc.date.issued2023-01-01
dc.description.abstractDue to the high perishability of figs, calcium stands out as an important nutrient for orchard management. This study aims to study the pre-harvest applications of calcium chloride in fig orchards. The fig trees were sprayed with 0, 0.5, 1.0, 1.5 and 2.0% CaCl2, and fruits were thereafter stored for 0, 7, 14 and 21 d. The variables analysed were the concentration of calcium in leaves and fruits, weight loss, fruit decay, pectinolytic enzyme activity, and physical and chemical attributes of the fruits; CaCl2 sprays enhanced fruit Ca2+ concentration in leaves (14.03%) and fruits (29.3%) and were effective in reducing polygalacturonase and pectin methylesterase activity, weight loss and fruit decay. Pre-treatment with 1% CaCl2 provided fruits with larger diameters, greater firmness, and higher levels of total phenolic compounds in both fruit peel and pulp. The pre-harvest application at 1% CaCl2 showed to be a promising technique in producing high quality fruits and extended storage by approximately 7 to 10 days. These findings may be useful in planning new cultural practices for fig orchards that produce high-quality fruit with desirable characteristics for growers and consumers.en
dc.description.affiliationDepartment of Agronomy Federal University of Viçosa (UFV), MG
dc.description.affiliationDepartment of Horticulture School of Agriculture São Paulo State University (UNESP), SP
dc.description.affiliationCenter for Tropical Root and Starches São Paulo State University (UNESP), SP
dc.description.affiliationFaculty of Higher Education and Integral Training FAEF, SP
dc.description.affiliationUnespDepartment of Horticulture School of Agriculture São Paulo State University (UNESP), SP
dc.description.affiliationUnespCenter for Tropical Root and Starches São Paulo State University (UNESP), SP
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.identifierhttp://dx.doi.org/10.3390/horticulturae9010123
dc.identifier.citationHorticulturae, v. 9, n. 1, 2023.
dc.identifier.doi10.3390/horticulturae9010123
dc.identifier.issn2311-7524
dc.identifier.scopus2-s2.0-85146778452
dc.identifier.urihttp://hdl.handle.net/11449/248257
dc.language.isoeng
dc.relation.ispartofHorticulturae
dc.sourceScopus
dc.subjectFicus caricaL
dc.subjectfruit decay
dc.subjectpectin methylesterase
dc.subjectpolygalacturonase
dc.subjectweight loss
dc.titleCalcium Nutrition in Fig Orchards Enhance Fruit Quality at Harvest and Storageen
dc.typeArtigo
unesp.author.orcid0000-0003-2258-1355[2]
unesp.author.orcid0000-0001-7896-2398[3]

Arquivos

Coleções

Botucatu - CERAT - Centro de Raízes e Amidos Tropicais