Abstract :
In the study, effects of postharvest putrescine and salicylic acid treatments on cold storage duration and quality of sweet cherry cv. 0900 Ziraat were determined. For this purpose, fruits were treated with 1 mM putrescine and salicylic acid by means of dipping method. After treatments, fruits were put into polyester container and stored at 0°C and 90±5% relative humidity conditions throughout 35 days. During the storage period, weight loss, soluble solids content, titratable acidity, total phenolic compounds, stem color evaluation, development of decay, appearance analysis measurements were performed at 7 day interval. According to research results, putrescine and salicylic acid treatments were found to be more successful than control. Besides, putrescine treatment reached higher values than salicylic acid treatment in terms of organoleptic analysis. Depending on treatments, while soluble solids content was increasing, titratable acidity and total phenolic compounds tended to decrease during storage. Increasing of weight loss (16,2%) and developing of decay (22,7%) largely led to decreasing of marketable characteristics in control fruits at the end of the storage period. In addition, while the rate of change the stem color in control fruits were 50-75%, for same criteria rates remained 25-50% in putrescine and salicylic acid treatments.
NaturalLanguageKeyword :
Sweet cherry , storage , putrescine , salicylic acid
