Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (12): 2481-2488.DOI: 10.3969/j.issn.1000-2561.2019.12.023

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effects and Mechanism of Calcium Chloride Treatment on Reducing Pineapple Black Rot

GU Hui,JIA Zhiwei,HOU Xiaowan,ZHANG Lubin()   

  1. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Hainan Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
  • Received:2019-03-08 Revised:2019-06-19 Online:2019-12-25 Published:2019-12-20
  • Contact: ZHANG Lubin


In order to reduce the loss of pineapple fruit caused by black rot after harvest, the effects of calcium chloride treatment on black rot and related mechanism were studied in this paper. The results showed that 1% calcium chloride treatment had the best inhibitory and control effect. Calcium chloride treatment (1%) had little effect on the growth of mycelial, but could significantly inhibit the sporulation of pathogens. Calcium chloride treatment significantly reduced the enzymatic activities of PMG, CX and CB in the treated fruits, but had no significant effect on the changes of PG activity. Calcium chloride treatment significantly increased the content of H2O2 during the middle and late storage, and significantly increased the activities of resistance-related enzymes such as PAL, PPO, CHI and GLU. These results showed that calcium chloride treatment displayed effects on inhibiting black rot probably due to it reduced the pathogenicity of pathogens and induced disease resistance of treated pineapple fruits. Therefore, the appropriate concentration of calcium chloride treatment would provide a new way for the green control of pineapple black rot after harvest.

Key words: pineapple, black rot, calcium chloride, control effect

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