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Effect of Calcium Chloride treatment on Quality shelf life of Cowpea

机译：氯化钙处理对of豆品质和货架期的影响

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The chill-sensitive Cowpea was subjected to different pre-and postharvest calcium treatments in order to determine an effective means of increasing shelf life, reducing the incidence and severity of rust stains. However, Treatment of postharvest calcium chloride dipping was found to be less effective in reducing the rust stains symptoms. Cowpea trees were foliar sprayed with 0.2% calcium chloride solution, and harvested at the 30-50% stage of maturity. At harvest, treated fruits had lower soluble protein and MDA than control, while no effect on chlorophyll content, and the time required ripening. During low temperature storage, lower levels of decay rate, weight loss, soluble protein, chlorophyll content, POD activity and MDA were found in treated cowpea compared with control. In addition, the storabilUy of treated fruits was extended for up to 15 days more than that of the control and the preharvest treatment prior to postharvest.
机译：对冷敏感的Cow豆进行了不同的收获前和收获后钙处理，以确定增加货架寿命，减少锈斑发生率和严重程度的有效手段。但是，发现收获后氯化钙浸渍的处理在减少锈斑症状方面效果较差。用0.2％的氯化钙溶液对豆树进行叶面喷洒，并在30-50％的成熟阶段收获。在收获时，处理过的果实的可溶性蛋白质和MDA比对照低，而对叶绿素含量和成熟时间却没有影响。与对照相比，在低温保存过程中，处理过的cow豆的腐烂率，体重减轻，可溶性蛋白，叶绿素含量，POD活性和MDA较低。此外，处理后的水果的贮藏期比对照组和采后处理前的贮藏期延长了多达15天。

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