Influences of Salicylic Acid and Calcium Chloride Treatments on Fruit Quality of Peach cv. J.H. Hale at Harvest Time

Abstract

The purpose of this study was to investigate the effects of pre-harvest salicylic acid (SA) and calcium chloride (CaCl2) treatments on the fruit quality and biochemical properties of peach cv. J.H. Hale at the harvest. CaCl2 and SA were sprayed on the trees 3 and 2 weeks before the estimated harvest date at different doses and combinations. Some physical and biochemical analyses were performed on the fruit which were picked at the commercial harvest time. SA treatments had positive effects on fruit size and these effects were more significant when it was used in combination with CaCl2. It was determined that the combined treatments (SA+CaCl2) increased the fruit flesh firmness. All treatment groups had higher ascorbic acid content, total phenolic content and total antioxidant activity values than the control group. The combination treatment of SA and CaCl2 was found to be effective in retarding the accumulation of color pigments. As a result, it was concluded that pre-harvest treatment of SA and CaCl2 was effective in improving the quality of ‘J.H. Hale’ peach cultivar and this effect could be increased even more with the combined treatment.

Keywords

• Antioxidant activity
• Calcium chloride
• Fruit quality
• Prunus persica

Derim Öncesi Salisilik Asit ve Kalsiyum Klorür Uygulamalarının ‘J.H. Hale’ Şeftali Çeşidinin Derim Zamanında Meyve Kalitesi Üzerine Etkileri

Abstract

Çalışmada hasat öncesi salisilik asit (SA) ve kalsiyum klorür (CaCl2) uygulamalarının ‘J.H. Hale’ şeftali çeşidinin derim anındaki meyve kalitesi ve biyokimyasal özellikleri üzerine etkilerinin belirlenmesi hedeflenmiştir. Bu amaçla derim tarihinden 3 ve 2 hafta önce farklı doz ve kombinasyonlarda CaCl2 ve SA uygulamaları yapılmıştır. Ticari derim tarihinde toplanan meyvelere bazı fiziksel ve biyokimyasal analizler yapılmıştır. SA uygulamalarının meyve iriliği üzerine olumlu etkilerinin olduğu, bu etkilerin CaCl2 ile kombineli olarak uygulandığında daha belirgin şekilde ortaya tespit edilmiştir. Kombine uygulamaların (SA+ CaCl2) meyve eti sertliğini arttırdığı saptanmıştır. Bütün uygulama gruplarının askorbik asit, toplam fenolik madde ve toplam antioksidan aktivite miktarlarının kontrol grubuna göre daha yüksek olduğu belirlenmiştir. Kombine olarak yapılan SA ve CaCl2 uygulamaları renk pigmentlerinin birikiminin geciktirilmesinde etkili bulunmuştur. Sonuç olarak derim öncesi uygulanan SA ve CaCl2’nin ‘J.H. Hale’ şeftali çeşidinin kalitesinin arttırılmasında etkili olduğu ve bu etkinin kombineli olarak uygulanmasıyla daha da arttırılabileceği belirlenmiştir.

Keywords

• Antioksidan aktivite
• Kalsiyum klorür
• Meyve kalitesi
• Prunus persica

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