The effect of calcium nitrate and humic acid on the pereservation of the apple Fruit

Document Type : Complete scientific research article

Authors

1 Associate Professor,department of Horticulture science, University of Mohaghegh Ardabili. Ardabil

2 Graduated from the Master of department of Horticulture science, University of Mohaghegh Ardabili

3 PhD student ،department of Horticulture science, University of Mohaghegh Ardabili. Ardabil, Iran

Abstract

Background and purpose: Many physiological disorders of fruits are caused by low levels of calcium concentration. Calcium nitrate is one of the widely used calcium salts, which is white in color and has many uses due to its high solubility in water, unlike other compounds such as calcium sulfate, calcium carbonate, and calcium hydroxide. Calcium prevents fruit from ripening and softening by reducing respiration, reducing ethylene production and reducing polygalacturonase enzyme activity.
Materials and methods: This research aims to evaluate the effect of calcium nitrate fertilizer and humic acid application levels on the post-harvest characteristics of apples, factorially in the form of randomized complete block design with two fertilizer sources each at 4 levels including calcium nitrate fertilizer (0, 50, 100 and 150 g) and humic acid (0, 100, 200 and 300 cc) and three evaluation times were performed in 4 replications. The desired fertilizer treatments were applied in 4 times from the first of May to the end of July. The indicators of soluble solids, total acid, carotenoids, anthocyanin, firmness and quality (aroma and taste) of the fruit were evaluated.
Results: The results of variance analysis of the data showed that the simple effects of calcium nitrate application on the firmness of mayo tissue, vitamin C, anthocyanin, carotenoids and total acid, as well as the simple effect of humic acid on the fruit flavor index and the effect of sample analysis time on the ingredients Soluble solids and fruit flavor had statistically significant differences at the 1% probability level. Examining the results showed that the dual effects of calcium nitrate and humic acid on the indices of soluble solids and fruit taste and the two-way effect of calcium on the fruit taste in time have a significant difference at the 1% probability level. In this study, the three-way effects, time with humic acid and calcium nitrate, in the indices of vitamin C, total acid and fruit flavor had statistically significant differences at the 5% probability level. Based on the results of comparing the averages, the first level of calcium had the lowest amount and the fourth level of calcium had the highest amount of anthocyanin and fruit firmness. The fourth levels of calcium and humic acid had the highest amount of dissolved solids. Vitamin C and total acid decreased with time. The fourth level of calcium had the highest amount and the first level of calcium had the lowest amount of vitamin C and total acidity. The quality index decreased with the increase in the shelf life of the fruit in the cold storage. In the third calcium and second humic acid levels, the highest amount was observed, and in the fourth calcium and first humic acid levels, the lowest fruit quality index was observed.
Conclusion: The treatment combination of the third and fourth levels (100 and 150 grams per tree) of calcium and 300 humic acid had the greatest effect on the characteristics of the fruit after harvest.

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References

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Journal of Soil Management and Sustainable Production
Volume 14, Issue 2
July 2024
Pages 119-132

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