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

Year 2020, Volume: 9 Issue: 1, 73 - 80, 01.06.2020

Seda Sevinç Üzümcü Mehmet Ali Koyuncu Cemile Ebru Onursal Atakan Güneyli Derya Erbaş

https://doi.org/10.17100/nevbiltek.561704

Abstract

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.

Keywords

Oxalic acid, apricot, shelf life

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