Effects of calcium treatments on the quality and delaying aging of friar plum fruit

In order to provide basic theory for the optimal storage conditions and methods for friar plum fruits, the influences of calcium treatment(dipping Ca-solution after harvest) on storabilities of friar plum fruits were studied. Results indicate that the calcium treatment can obviously lower the rot of fruit and retain the fruit firmness, delay the decreasing of soluble solid, titratable acidity(TA) and the content of soluble total sugar content and soluble acid; With calcium treatments, the decreasing rate of SOD(superoxide dismutase) activity is slowed down, the activity of PPO(polyphenol oxidase) and the accumulation of MDA(malondialdehyde) content are restrained, the enzymatic browning is lightened through inhibition of POD(peroxidase) activity, thus the storage quality is improved and the shelf life of friar plum can be prolonged. Among the four kinds of calcium concentrations treatments, 1% and 2% CaCl₂ show the better effect.