Effects of Calcium Treatment on Physical andBiochemical Changes of Cold-Stored Sweet CherryFruit

Abstract

In the present study, sweet cherry fruit (Prunus avium cv. 0900 Ziraat) weredipped into calcium (Ca) gluconate (calcium concentration of 1.5%) anddistilled 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, titratableacidity, sensory analysis, total phenolic and anthocyanin content of fruit andtotal chlorophyll content of stem were evaluated. As a result, Ca treatmentpositively affected sweet cherry fruits by maintaining firmness and decreasingrespiration rate of sweet cherry fruit. Moreover, Ca treatment generallydelayed the skin browning, and maintained fruit quality. Stem chlorophylldecomposition was retarded with Ca throughout cold the storage. Consideringthe sensory analysis, storage life of fruit could be prolonged at least up to 1week by Ca1 (treated Ca-Glu and stored in plastic box with lid) treatmentcompared to other treatments.