Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

Authors : Tuba DİLMAÇÜNAL, Emine YİĞİT

Pages : 669-689

Doi:10.31015/jaefs.2023.3.21

View : 46 | Download : 40

Publication Date : 2023-09-30

Article Type : Research Paper

Abstract :In this study, the effects of postharvest calcium chloride dihydrate insert ignore into journalissuearticles values(CaCl2.2H2O);, rosehip essential oil insert ignore into journalissuearticles values(REO); insert ignore into journalissuearticles values(cold pressed);, and CaCl2.2H2O+REO combination edible coating applications on some fruit quality parameters and storage life of ‘Starkrimson Delicious’ insert ignore into journalissuearticles values(‘S. Delicious’);, ‘Golden Delicious’ insert ignore into journalissuearticles values(‘G. Delicious’); and ‘Granny Smith’ insert ignore into journalissuearticles values(‘G. Smith’); apple cultivars were investigated. For this purpose, the fruit was divided into four groups after harvest: 1st group: Fruit was dipped in distilled water insert ignore into journalissuearticles values(control);, 2nd group: Fruit was dipped in 1.5% CaCl2.2H2O, 3rd group: Fruit was dipped in 2% REO, 4th group: Fruit was dipped in 1.5% CaCl2.2H2O+REO insert ignore into journalissuearticles values(%2); to form an edible coating on fruit. Before and during storage at periodical intervals weight loss, fruit color, fruit flesh color, fruit flesh firmness, soluble solids content, titratable acidity, pH, respiration rate, ethylene production, sensory evaluations insert ignore into journalissuearticles values(overall quality, taste and aroma, odor, decay); superficial scald, and superficial scald severity analyzes were performed. In the ‘S. Delicious’, the lowest weight loss was in CaCl2.2H2O+REO during and at the end of storage, REO had the lowest in the ‘G. Delicious’. ‘G. Smith’ had lower weight loss in CaCl2.2H2O and the control group than the others. The REO preserved the fruit flesh firmness better than others with the least loss. REO was the most effective treatment in suppressing ethylene production in all cultivars, followed by CaCl2.2H2O+REO. In ‘S. Delicious’ and ‘G. Smith’, fruit color and vividness of fruit color were best preserved by REO. As a result, postharvest edible coating applications of CaCl2.2H2O, REO, and CaCl2.2H2O+REO in ‘S. Delicious’, ‘G. Delicious’ and ‘G. Smith’ had positive contributions in maintaining fruit quality attributes during storage.
Keywords : Apple, CaCl2 2H2O, Cold storage, Rosehip essential oil