AI Summary & Key Takeaways
AI InsightBased on these results, it can be set forth that preharvest CaCl2 treatment suppressed ripening processes including respiration rate and maintained firmness and titratable acidity of cherries by maintaining cell integrity in all varieties during the fruit development period.
📌 3 Key Takeaways
Abstract
The effects of preharvest calcium chloride (CaCl2) treatment on some quality characteristics and bioactive compounds of sweet cherry fruit (Prunus avium L. cvs. 0900 Ziraat, Sweetheart and Merton Late) were investigated. The CaCl2 (1%) solution was sprayed to the cherry trees at 21 and 35 days after full bloom stage. The trees served as control were treated with distilled water at the same days. CaCl2 treatment remarkably suppressed the respiration rate and increased titratable acidity and fruit firmness of cherries. Treated fruit had more attractive skin colour with higher h° and L* values compared to control. The individual soluble sugars and total sugar contents of CaCl2 treated cherries were lower than those of control fruit. The accumulation of ascorbic acid, stem chlorophyll, total phenolics and anthocyanin contents of fruit were delayed by CaCl2 treatment in all varieties. The antioxidant activities of all treated varieties were lower than those of control fruit. Based on these results, it can be set forth that preharvest CaCl2 treatment suppressed ripening processes including respiration rate and maintained firmness and titratable acidity of cherries by maintaining cell integrity in all varieties during the fruit development period.