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2014 Vol.59, Issue 4 Preview Page

Original Research Article

Effects of Ca-Gluconate on Fruit Firmness and Softening Enzyme Activities in Tomato using Hydroponics Systems
Soo-Jeong Kwon1
,
Guang-Jae Lee2
,
Swapan-Kumar Roy3
,
Kab-Yeon Cho1
,
Young-Ja Moon1
,
Jin-Woong Cho4
,
Sun-Hee Woo3
,
Hag-Hyun Kim1*
1Department of Food Nutrition and Cookery, Woosong College, Daejeon 300-715, Korea
2Division of Horticultural Life Research, Chungbuk Agricultural Research and Extension Service, Cheongwon 363-883, Korea
3Department of Crop Science, Chungbuk National University, Cheong-ju 361-763, Korea
4College of Agricultural and Life Sciences, Chungnam National University, Daejeon 305-764, Korea
*Corresponding Author
31 December 2014. pp. 539-546
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Abstract

This study was carried out to investigate the effects of Ca-gluconate (Ca-glu) on fruit firmness and softening enzyme activities of hydroponically grown tomato (Solanium esculentum Mill.). The obtained results revealed that the rate of weight loss was markedly increased from at storage to 5 days after storage (DAS) in control, and was constantly increased until 7 DAS as 4.1% in Ca-glu treatment. Fruit firmness was more rapidly decreased in Ca-glu induced fruit compared to control. Results showed that fruit firmness in control and Ca-glu treated fruit were 0.67 and 0.95 kg·φ12 mm-1, respectively. In our investigation, no difference was revealed in Hunter’s ‘a’ value between control and Ca-glu treated fruit. Total carotenoids content of control fruit were rapidly increased while the Ca-glu treated fruit were gently increased. Lycopene content was higher (63.3 μg․g-1 FW) in control than Ca-glu treatment (56.8 μg․g-1 FW). The activity of Polygalacturonase (PG) was rapidly increased with increasing storage period as from 0.4 to 1.2 units whereas the PG activity of Ca-glu treatment was gently increased from 1 to 7 DAS, and rapidly increased from 7 to 11 DAS. However, the pectinesterase (PE) activity was rapidly increased in control fruit, when the storage period was increased, but interestingly, the Ca-glu treated fruit was slowly increased from 1 to 7 DAS, and rapidly increased 7to 11 DAS. β-galactosidase activity of Ca-glu induced fruit was rapidly increased from 1 to 7 DAS as from 1.6 to 3.0 units, and gently increased from 7 to 11 DAS. β-galactosidase activity of control were higher than Ca-glu treatment.

Keywords
β-galactosidase
lycopene
pectinesterase
polygalacturonase
storage
weight loss
References

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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 59
  • No :4
  • Pages :539-546
  • Received Date : 2014-10-01
  • Accepted Date : 2014-11-10
  • DOI :https://doi.org/10.7740/kjcs.2014.59.4.539
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