Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits

Cláudia Campos Pessoa,Fernando Cebola Lidon,Ana Rita F. Coelho, João Cravidão Caleiro,Ana Coelho Marques,Inês Carmo Luís,José Carlos Kullberg,Paulo Legoinha,Maria da Graça Brito,José Cochicho Ramalho,Mauro A.M. Guerra,Roberta G. Leitão,Manuela Simões,Paula Scotti Campos,José Manuel N. Semedo,Maria Manuela Silva,Isabel P. Pais,Nuno Leal,Nuno Alvarenga,Elsa M. Gonçalves

Scientia Horticulturae（2021）

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摘要

•An itinerary for Rocha pears biofortification with calcium was developed in two orchards.•Monitoring of photoassimilates revealed only minor changes during Ca biofortification.•Accumulation indexes for calcium reached 47 %–63 % and 24 %–59 %.•Accumulation of Ca prevailed in the epidermis and central region of the fruits.•Physicochemical characteristics of fresh and heat-treated fruits did not vary substantially.

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