Fruit with calcium
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Summary
10 papers analyzed
These studies suggest that calcium is essential for fruit development, ripening, quality, and disease resistance, with applications improving storage and reducing disorders.
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The Role of Calcium in Fruit Development and Quality
Importance of Calcium in Fruit Physiology
Calcium is a crucial element in plant physiology, playing significant roles in signaling, water relations, and cell wall interactions. It is particularly important in the development and ripening of fruits, influencing their physical traits, disease susceptibility, and overall quality . Calcium stabilizes cell membranes, influences water relations, and modifies cell wall properties through the cross-linking of de-esterified pectins, which are essential for maintaining fruit firmness and integrity.
Calcium's Impact on Fruit Ripening and Quality
Grapes and Apples
In grapes, calcium accumulation and distribution are highly dependent on water delivery and cell wall interactions. Localized calcium deficiencies can lead to issues such as leaky membranes and irregular cell wall softening, which impair hormonal signaling and fruit development. Similarly, in apples, calcium deficiency is a known cause of disorders like bitter pit and internal breakdown. Ensuring adequate calcium levels can prevent these issues and improve fruit quality.
Figs and Olives
Pre-harvest applications of calcium chloride (CaCl2) in fig orchards have been shown to enhance fruit calcium concentration, reduce weight loss and decay, and improve firmness and phenolic content, thereby extending storage life by 7 to 10 days. In olives, foliar applications of CaCl2 during fruit development have been found to increase fruit calcium content, improve mechanical properties, and enhance oil yield and antioxidant compounds without causing phytotoxicity.
Sweet Cherries and Kiwifruit
In sweet cherries, calcium influx is positively related to transpiration and decreases as xylem functionality is progressively lost during development. This relationship highlights the importance of maintaining xylem functionality to ensure adequate calcium levels in the fruit. For kiwifruit, approximately 80% of the total calcium content is accumulated during the early weeks after fruit set, emphasizing the need for optimal calcium nutrition during this critical period to ensure good fruit quality at harvest.
Mechanisms of Calcium Uptake and Distribution
Calcium uptake and distribution in fruit are influenced by several factors, including soil calcium concentration, root elongation, mass flow in the apoplast, fruit transpiration, and competition between fruit and leaves. The role of calcium sensors, such as calmodulin (CaM) and calcium-dependent protein kinases (CDPK), in fruit development and ripening is also significant, as they mediate the interaction between calcium signals and phytohormone pathways.
Postharvest Benefits of Calcium Treatment
Postharvest calcium treatments can further enhance fruit quality by reducing respiration rates, decreasing ethylene production, and maintaining higher levels of organic acids and amino acids involved in the GABA pathway. These treatments help in extending the shelf life and preserving the nutritional value of fruits during storage.
Conclusion
Calcium plays a multifaceted role in fruit development, ripening, and postharvest quality. Ensuring adequate calcium nutrition through pre-harvest and postharvest treatments can significantly enhance fruit firmness, reduce physiological disorders, and extend storage life. Future research should focus on understanding the detailed mechanisms of calcium-regulated signaling pathways and optimizing calcium application practices to improve fruit quality and resistance to pathogens.
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