Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

Authors : Derya ERBAŞ, Mehmet Ali KOYUNCU

Pages : 15-22

Doi:10.16882/hortis.841633

View : 15 | Download : 6

Publication Date : 2021-06-01

Article Type : Research Paper

Abstract :In the present study, sweet cherry fruit insert ignore into journalissuearticles values(Prunus avium cv. 0900 Ziraat); were dipped into calcium insert ignore into journalissuearticles values(Ca); gluconate insert ignore into journalissuearticles values(calcium concentration of 1.5%); and distilled water insert ignore into journalissuearticles values(as control);. The treated fruit were stored at 1 ± 0.5°C and 90% relative humidity for 4 weeks in two different packages. At weekly intervals, weight loss, fruit firmness, colour changes, soluble solids content, titratable acidity, sensory analysis, total phenolic and anthocyanin content of fruit and total chlorophyll content of stem were evaluated. As a result, Ca treatment positively affected sweet cherry fruits by maintaining firmness and decreasing respiration rate of sweet cherry fruit. Moreover, Ca treatment generally delayed the skin browning, and maintained fruit quality. Stem chlorophyll decomposition was retarded with Ca throughout cold the storage. Considering the sensory analysis, storage life of fruit could be prolonged at least up to 1 week by Ca1 insert ignore into journalissuearticles values(treated Ca-Glu and stored in plastic box with lid); treatment compared to other treatments.
Keywords : Bioactive compounds, Calcium gluconate, Prunus avium, Stem chlorophyll content