Abstract

In order to increase the storage life of ‘red delicious’ apple fruits; they were treated by pressure infiltration with 0, 2 and 4% calcium chloride (CaCl₂)  solutions and then heated for 0, 24 and 48 h at 38°C. Fruits were stored at 0°C for up to 6 months after treatment. Some quality characteristics including hydrogen peroxide level and antioxidant enzymes activity such as superoxide dismutase (SOD) and Catalase (CAT) were evaluated at 2 months interval. The results showed that the combination of 4% CaCl₂ with heat treatment for 48 h improved firmness during storage. The combination of hot air and CaCl₂ increased SOD and CAT activities in comparison with untreated fruits. Higher activities of antioxidant enzymes lead to decrease of hydrogen peroxide thus protect cell membranes from damage.

Key words: Malus domestica Borkh, red delicious, CaCl₂, catalase, fruit, heat, hydrogen peroxide, superoxide dismutase.