ArticleHeliyon2023
Effect of calcium spray at flowering combined with post-harvest 1-MCP treatment on the preservation of grapes.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- APGC-QTOF-MS-based metabolomics reveals markers associated with grapes quality during postharvest storage at different temperatures.Analytical and bioanalytical chemistry · 2026Article
- Valorization of Wheat Straw Cellulose into Biodegradable Packaging Films for Fresh Produce Preservation.Foods (Basel, Switzerland) · 2026Article
- Effects of 1-methylcyclopropene and high-voltage electrostatic field treatment on postharvest storage quality of Korla fragrant pears.Food chemistry: X · 2026Article
- Postharvest Preservation Strategies for Table Grapes: A Comprehensive Review from Practical Methods to Future Developments.Plants (Basel, Switzerland) · 2025Review
- Effect of Dual-Modified Tapioca Starch/Chitosan/SiOFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
These tests were carried out to find out how calcium and 1-MCP treatment affected the preservation of grapes, as grapes are highly susceptible to decay during post-harvest storage. The grapes were treated with 5 g/L calcium at the flowering stage, followed by 1 μL/L 1-MCP treatment after harvesting. When grapevines were treated with a combination of calcium and 1-MCP, the marketable fruit rate (At day 56 of storage, the 1-MCP + Ca2+ treatment group was still 93%, an increase of 29.03% compared to the control group.) and quality improved (At day 28 of storage, the VC content of the 1-MCP + Ca2+ treated group was 4.35 mg/100g, an increase of 25.01% compared to the control group.), while the fruit weight loss rate decreased (At day 56 of storage, the weight loss of the control group was 6.97%, an increase of 39.43% compared to the 1-MCP + Ca2+ treated group.). According to the experimental results, there are several reasons for this. First, in the early stages of fruit storage, the concentration of soluble pectin and soluble fiber, as well as the activities of pectinase and cellulase (related gene levels) were decreased. Secondly, the activity of antioxidant enzymes was increased, while MDA content was decreased. Third, during fruit storage, the respiratory intensity and ethylene release rate were reduced, as was the activity of energy metabolism enzymes. As a result, the aging and deterioration of the fruit during storage were delayed. Principal component analysis revealed that the calcium and 1-MCP combination therapy slowed the decline in grape berry quality, followed by the calcium-treated and 1-MCP-treated fruits. In contrast, grape berry quality declined the most rapidly in the control group.
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