Effect of Preharvest Spray of Different Calcium Sources on Quality Attributes and Storability of Strawberry Fruits. | ||||
| Horticulture Research Journal | ||||
| Volume 3, Issue 2, March 2025, Page 63-82 PDF (918.14 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/hrj.2025.425964 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Noura A. Gad El-Rab; Mohsen EL. M. Saad; Sheren A. Atala | ||||
| Postharvest and Handling of Vegetable Crops Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was carried out on strawberry cv. Fortuna during the two successive winter seasons of 2023-2024 and 2024-2025 to study the effect of foliar spray of strawberry plants with different calcium sources (calcium nitrate, calcium lactate, and calcium citrate) at a concentration of 0.5% compared with untreated plants as control (sprayed with water only) on the quality and storability of strawberry fruits. The results revealed that strawberries obtained from plants treated with all used calcium sources resulted in significant increases in physical properties such as fruit length, average fruit weight, and firmness, and in chemical properties such as total soluble solids, ascorbic acid, total sugars content, and calcium concentration in the fruits compared to fruits obtained from untreated plants. However, there were no significant differences found among all treatments and the control regarding fruit diameter and titratable acidity. Additionally, all different calcium sources were effective in preserving fruit quality characteristics, which decreased weight loss, preserved fruit firmness, total soluble solids, titratable acidity, ascorbic acid, and total sugars content, reduced color development and preserving the overall appearance of strawberries throughout the storage periods and shelf life compared to untreated fruits. The study recommends that strawberries cv. Fortuna obtained from plants sprayed with calcium lactate improved fruit quality characteristics at harvest, enhanced storability, maintaining the quality characteristics of the fruits and gave an excellent appearance of fruits after 15 days of storage at 0 ºC plus 2 days at 10 ºC (shelf life) without any decay. | ||||
| Keywords | ||||
| Strawberry; Calcium nitrate; Calcium lactate; Calcium citrate; Storability | ||||
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