Inhibitory effect of CaCl<sub>2</sub> and carboxymethyl chitosan coating on the after‐ripening of Korla fragrant pears in cold storage
Zhentao Wang, Yurong Tang, Yang Liu, Hong Zhang, Yongcheng Zhang, Haipeng Lan
Abstract
Summary Korla fragrant pears were treated with CaCl 2 and carboxymethyl chitosan coating (CC), while distilled water was used as control (CK) to clarify the effects of CaCl 2 and CC treatments on the after‐ripening of Korla fragrant pears in cold storage. The results showed that the CaCl 2 and CC treatments could maintain the balance of cell wall components and active oxygen metabolism, reduce membrane lipid peroxidation and damage, and delay and reduce the respiratory and physiological activity intensity, thus delaying the consumption of nutrients in the Korla pear during cold storage and preserving fruit storage quality. Compared with the CK group, both CaCl 2 and CC treatments could effectively delay after‐ripening and reduce the intensity of physiological activity. Furthermore, the combination of CaCl 2 and CC treatment groups yielded better results than the CaCl 2 or CC treatments alone.