@Article{phyton.2017.86.074,
AUTHOR = {Guerrero-Prieto VM, DI Berlanga-Reyes, JL Jacobo-Cuellar, C Guigón-Lopez,   DL Ojeda-Barrios, GD Ávila-Quezada, A Núñez-Barrios, OA Hernández-Rodríguez},
TITLE = {Calcium content on apple fruit influences the severity of <i>Penicillium expansum</i>},
JOURNAL = {Phyton-International Journal of Experimental Botany},
VOLUME = {86},
YEAR = {2017},
NUMBER = {all},
PAGES = {74--78},
URL = {http://www.techscience.com/phyton/v86nall/36785},
ISSN = {1851-5657},
ABSTRACT = {Calcium content and damage severity of <i>Penicillium expansum</i> because of its high concentration on “Red Delicious” postharvest apples were evaluated during the 2012-2013 winter in Cuauhtemoc, Chih. Mexico. Fruit weight, diameter, total soluble solids, pulp firmness and starch index were also determined. <i>Penicillium expansum</i> was inoculated into two wounds of eight mm diameter and 10 mm depth, on a total of 20 apple fruits per treatment. The inoculum was 0.2 mL of a suspension containing 1×10<sup>8</sup> conidia/mL. After inoculation, apple fruit was stored at 0 °C and 90% relative humidity during five weeks. Treatments were: apple fruit with high (2.28 mg/100 g fresh weight) and low (2.16 mg/100 g fresh weight) calcium content, with and without <i>P. expansum</i>, and a control which was inoculated with sterile water. The greater the fruit Ca content, the lower the severity of the fruit area affected by <i>P. expansum</i> (i.e., 27 cm2 affected with high Ca content vs. 34 cm2 with low Ca content).},
DOI = {10.32604/phyton.2017.86.074}
}