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Increase of Calcium in ‘Rocha’ Pear (Pyrus communis L.) for Development of Functional Foods

2021Artigo científico Acesso aberto
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dc.contributor.authorPessoa, Cláudia Campos
dc.contributor.authorCoelho, Ana Rita Fonseca
dc.contributor.authorMarques, Ana Margarida Coelho
dc.contributor.authorLuís, Inês Carmo
dc.contributor.authorDaccak, Diana Freire
dc.contributor.authorSilva, Maria Manuela
dc.contributor.authorRamalho, José C.
dc.contributor.authorSimões, Manuela
dc.contributor.authorReboredo, Fernando
dc.contributor.authorPessoa, Fernanda
dc.contributor.authorLegoinha, Paulo
dc.contributor.authorScotti-Campos, Paula
dc.contributor.authorPais, Isabel
dc.contributor.authorLidon, Fernando C.
dc.contributor.institutionDCT - Departamento de Ciências da Terra
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2026-01-14T09:35:23Z
dc.date.available2026-01-14T09:35:23Z
dc.date.issued2021
dc.description.abstractThe food industry will face determinant challenges in the future, namely, feeding a growing population, set to reach up to 9 billion people by 2050, while maintaining food quality, in circumstances of resource limitations and sustainable use. In this outlook, minimizing mineral deficits in the human diet can prevent health diseases. Calcium is one of the most abundant minerals in human organisms, performing both structural and signaling functions, its deficits being associated with the development of osteoporosis and other pathologies. To minimize this issue, foliar spraying of edible plants can increase the amount of minerals, triggering additional value in unprocessed food products. Following this assumption at an orchard of Rocha pears located in the West region of Portugal, seven foliar sprays were carried out with calcium chloride (4% corresponds to the exclusive use of CaCl2 4 kg ha−1; 8% corresponds to the use of CaCl2 4 kg ha−1 (for the first three sprays) and CaCl2 8 kg ha−1 (for the four remaining sprays)). At harvest, calcium levels increased about 12.2–38.3%, whereas significant differences in physicochemical parameters occurred only in malic acid and total soluble solids. In conclusion, calcium levels increased in fruits after foliar spraying, but quality parameters only revealed minor changes, enabling the production of biofortified Rocha pears.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent6
dc.format.extent298303
dc.identifier.doi10.3390/IECPS2020-08668
dc.identifier.issn2673-9976
dc.identifier.otherPURE: 43517002
dc.identifier.otherPURE UUID: e4687430-eac8-4179-9399-401d594d43fe
dc.identifier.urihttp://hdl.handle.net/10362/198756
dc.language.isoeng
dc.peerreviewedyes
dc.subjectbiofortification
dc.subjectcalcium
dc.subjectPyrus communis L.
dc.titleIncrease of Calcium in ‘Rocha’ Pear (Pyrus communis L.) for Development of Functional Foodsen
dc.typejournal article
degois.publication.issue1
degois.publication.titleBiology and Life Science Forum
degois.publication.volume4
dspace.entity.typePublication
rcaap.rightsopenAccess

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