Effects of Calcium Treatment on Physical and Biochemical Changes of Cold-Stored Sweet Cherry Fruit

In the present study, sweet cherry fruit (Prunus avium cv. 0900 Ziraat) were dipped into calcium (Ca) gluconate (calcium concentration of 1.5%) and distilled water (as control). The treated stored at 1 ± 0.5°C 90% relative humidity for 4 weeks in two different packages. At weekly intervals, weight loss, firmness, colour changes, soluble solids content, titratable acidity, sensory analysis, total phenolic anthocyanin content chlorophyll stem evaluated. As a result, Ca treatment positively affected fruits by maintaining firmness decreasing respiration rate fruit. Moreover, generally delayed skin browning, maintained quality. Stem decomposition was retarded with throughout cold storage. Considering storage life could be prolonged least up to week Ca1 (treated Ca-Glu plastic box lid) compared other treatments.