{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["32"],"submitter":["Zeng Y"],"pubmed_abstract":["This study investigated the effects of preharvest calcium treatments at different developmental stages on the cuticular wax composition of <i>Summer Black</i> grapes and their correlation with fruit storage quality (4 ± 0.5 °C) and reactive oxygen species (ROS) metabolism. Calcium chloride (5 g/L) was applied at the flowering, fruit-setting, and veraison stages. Changes in cuticular wax content and composition were analyzed, along with associated indicators of storage quality and ROS metabolism. Calcium treatment increased wax content and preserved wax structure integrity during storage. Fatty acids dominated wax composition (41.38-95.64% across groups). After 60 d of storage, calcium-treated grapes showed lower weight loss and berry detachment rates and higher fruit firmness, reducing sug"],"journal":["Food chemistry: X"],"pagination":["103260"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12657755"],"repository":["biostudies-literature"],"pubmed_title":["Enhancing postharvest storage quality and cuticular wax composition of &lt;i&gt;summer black&lt;/i&gt; grapes through preharvest calcium application."],"pmcid":["PMC12657755"],"pubmed_authors":["Xiong Y","Zhang K","He W","Huo H","She J","Xie L","Zhou W","Zeng Y","Yu Z","Su H"],"additional_accession":[]},"is_claimable":false,"name":"Enhancing postharvest storage quality and cuticular wax composition of &lt;i&gt;summer black&lt;/i&gt; grapes through preharvest calcium application.","description":"This study investigated the effects of preharvest calcium treatments at different developmental stages on the cuticular wax composition of <i>Summer Black</i> grapes and their correlation with fruit storage quality (4 ± 0.5 °C) and reactive oxygen species (ROS) metabolism. Calcium chloride (5 g/L) was applied at the flowering, fruit-setting, and veraison stages. Changes in cuticular wax content and composition were analyzed, along with associated indicators of storage quality and ROS metabolism. Calcium treatment increased wax content and preserved wax structure integrity during storage. Fatty acids dominated wax composition (41.38-95.64% across groups). After 60 d of storage, calcium-treated grapes showed lower weight loss and berry detachment rates and higher fruit firmness, reducing sug","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Dec","modification":"2026-06-05T21:35:23.374Z","creation":"2026-05-22T03:12:28.17Z"},"accession":"S-EPMC12657755","cross_references":{"pubmed":["41323685"],"doi":["10.1016/j.fochx.2025.103260"]}}