Effect of Pre-Harvest Oxalic Acid Treatment on shelf-life of Apricot cv. ‘Roxana’

Özet

The effect of pre-harvest oxalic acid treatment on shelf-life of apricot cv. ‘Roxana’ was investigated. For this purpose, different doses (0, 1, 2, 4 and 8 mM) of OA solution were applied 7 days before optimal harvest stage. Fruit, harvested at optimum stage (firm ripe stage), transported to the postharvest physiology laboratory, immediately. Harvested fruit were kept at room (20±1°C) temperature and 50–60% relative humidity conditions for 8 days for shelf life evaluation. During storage period, some physical and chemical analyses (weight loss, fruit firmness, soluble solids content, titratable acidity fruit color, ethylene production and respiration rate) were performed at 2-day intervals. As a result, all doses of OA gave better results than control group in terms of some quality parameters. Especially, 1 mM dose of OA was the most effective treatment for maintaining fruit quality.