Effects of hot water, calcium chloride and 1-MCP on the activity of cell wall degrading enzymes in sweet cherry (Prunus avium)

The objective of the study was to determine changes in activities enzymes degrading cell wall response hot water, calcium chloride (CaCl2) and 1-methlylcyclopropene (1-MCP) treatments during post-harvest storage sweet cherries. For this purpose, 0.5, 1, 5 μl L-1 1-MCP, 1% 2% CaCl2 45, 50, 55 oC waters were applied As a result conducted with wall, it observed that very significant increases occured polygalacturonase, pectin methyl esterase, xyloglucanase, beta 1-4 endoglucanase alpha galactosidases. Therefore, seems these make contribution softening after harvesting have been significantly reduced by treatments. result, water treatmens can be used prolong postharvest life cherries delaying preventing quality losses