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

Abstract

In the present study, sweet cherry fruit (Prunus avium cv. 0900 Ziraat) were dipped into calcium (Ca) gluconate (calcium concentration of 1.5%) and distilled water (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 (treated Ca-Glu and stored in plastic box with lid) treatment compared to other treatments.

Derim Öncesi Salisilik Asit ve Kalsiyum Klorür Uygulamalarının ‘J.H. Hale’ Şeftali Çeşidinin Derim Zamanında Meyve Kalitesi Üzerine Etkileri

“…(Khalifa & Hamdy, 2018). Ca'nın meyve sertliğini arttırdığına dair benzer bulgular nektarin (Çalışkan vd., 2020) ve kiraz (Erbaş & Koyuncu, 2021;Güçlü vd., 2023) meyvelerinde de tespit edilmiştir. SA'nın ise meyve sertliği üzerine olumlu etkileri farklı çalışmalarda bildirilmiş olup (Razavi vd., 2018;Erbaş & Koyuncu, 2019), çalışmalarda bu etki meyvenin olgunlaşma metabolizmasını yavaşlatmasından kaynaklandığı açıklanmıştır.…”