Effect of CaCl in cold water on fruit
3.3. Effect of CaCl2 in cold water on gamma-Secretase inhibitor IX pectin release
The reduction in soluble pectin release rate was proportional in a quadratic polynomial manner to the concentration of the applied CaCl2 (Fig. 2D). Fruit pectin release rate into the surrounding solution decreased 40, 60, 70, and 86% for ‘Skeena’, and 29%, 45%, 67%, and 87% for ‘Bing’, respectively, after CaCl2 treatments of 0.2%, 0.5%, 1.0%, and 2.0% in cold water. Glenn and Poovaiah (1989) reported that CaCl2 at 2.5 mM significantly reduced pectin release of ‘Bing’ cherries into water.
3.4. Tissue Ca content is correlated to fruit pectin release rate and splitting potential
Fig. 3. The relationship between pectin release rate with tissue Ca content (A) or splitting potential (B) of ‘Skeena’ and ‘Bing’ after being submerged in cold water (0 °C) containing CaCl2 at 0.2%, 0.5%, 1.0%, and 2.0%.Figure optionsDownload full-size imageDownload as PowerPoint slide