Currently, the calcium content bound to the pectate in the plant cell wall, especially in mango and grape fruits, has been indirectly determined, that is, by the difference between the total calcium content and the soluble calcium content. However, this method may overestimate or underestimate the calcium content of the cell wall. I would like to know if there is any direct method for determining this post-harvest quality indicator.
Dear Marcondes,
This is a good question but is highly difficult to answer it also.
This is mainly because of the fact that the Ca and Mg ions and may be all other divalent cations which are associated with the cell wall pectin/protopectin and hemicellulose and also the cytoplasm itself and other inter middle lammelar constituents are always in dynamic equilibrium at any given point of time due to enzymatic reactions associated with ripening process.
During ripening while the protopectin is getting converted in to soluble pectin the calcium and few other divalent cations are released and t is quite possible that they are getting actively transported in to the cell cytoplasm.
This process would continue till ripening process gets completed and sets up the equilibrium between free calcium and cell wall bound calcium.
This equilibrium may get altered again when senescence stage which is further followed by tissue death continues after the prime ripeness stage say for example in case of a fruit particularly in case of climacteric fruits and vegetables.
Regards,
Dear Marcondes de Sá Souza
I think this paper can help you
Article Fruit Calcium: Transport and Physiology
Dear Mehdi Babaei and Arun Padhye,
Thank you very much for your contributions.
I found a very interesting article that I want to share with you
Article Adaptation and Validation of a Methodology for the Measureme...
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