Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CO2, total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and O2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel , once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

摘要 本研究旨在分析不同氯化钙浓度对嘉宝果（jabuticaba）品种‘Pingo de Mel’在不同贮藏温度下的采后保鲜效果。于花期后30天采收供试果实，将其置于室温环境中，以浓度分别为0%、2%、4%及6%的氯化钙溶液浸泡30分钟。随后将果实沥干，装入聚丙烯（polypropylene）包装袋中，转移至温度分别为6℃、12℃及25℃的恒温培养箱内贮藏。分别于贮藏初始时刻（0天）及每间隔2天取样检测，直至贮藏第12天。
结果表明，不同氯化钙浓度对不同贮藏温度下果实品质随贮藏时间的变化无显著影响。贮藏过程中，果实可溶性果胶与总果胶含量、抗氧化活性、二氧化碳（CO₂）释放量、总糖含量、酸度及重量损失率均呈上升趋势。更高的贮藏温度会加剧重量损失率、pH值与氧气（O₂）释放量的上升，并加速维生素C含量的下降。冷藏对嘉宝果品种‘Pingo de Mel’的采后保鲜至关重要：于6℃贮藏的果实，在12天贮藏期内品质波动幅度极小，仅存在小幅改善或无显著变化。