Storage of some new lemon varieties of lemon in naturally storage mechanically refrigeratated cold storages

Lemon is a species of citrus that is determined to be a sour orange (C. aurantium) x citron (C. medica) hybrid. In this study, seedless lemon varieties 'Alata', 'Gülşen' and 'Uzun', which were developed and registered as a result of the studies carried out between 2003‒2006, were used. Seedless lemon varieties were excited by the citrus sector in our country and attracted attention from many countries in international congresses. Two USA and South African firms have begun to adapt their production rights to seedless lemon varieties in line with USA and South Africa, as well as adaptation and pre-contracts. 'Erdemli 33' is a variety that has been obtained by selection from 'Kütdiken' varieties. As a result of long studies, it was determined as the most superior clone in terms of fruitful characteristics. In this study, it was aimed to determine 'Alata', 'Gülşen' 'Uzun', 'Erdemli 33' and 'Kütdiken' lemon varieties developed and registered by our institute, in common store with natural cooling and in cold storage with mechanically cooling, store up bulk and wrapped in hutbak paper, quality changes, physical, chemical and physiological changes, weight losses, decay losses and storage performance of varieties during storage. According to the results of the research, an increase in weight loss was detected with the during storage period in all cultivars in both harvest years. At the end of the storage period, the highest average weight loss in both harvest years was in Uzun lemon variety (11.90% and 12.91%), the lowest weight loss in 2019 harvest year was in Erdemli 33 lemon varieties (10.22%), the lowest weight loss in 2020 harvest year was in Alata lemon variety (11.60%) was found. During storage, titratable acid content (TA), hue angle value, appearance value and green capsule fruit ratio decreased, pH value, total soluble solid/titratable acid (TSS/TA) ratio, amount of spoiled fruit due to fungal infections and amount of spoiled fruit due to physiological reasons increased in both harvest years. During the shelf life, titratable acid content, hue angle value, appearance value and green capsule fruit ratio decreased, and the ratio of TSS/TA soluble solid/titratable acidity increased in both harvest years. During the shelf life, there was no spoiled fruit due to fungal reasons and spoiled fruit due to physiological reasons in both harvest years. In all cultivars, there was no significant difference in natural disease emergence between fruits treated or untreated with imazalil (4000 ppm) fungicide. It was concluded that all cultivars can be successfully stored 4 months without losing much of their quality in common and for 6 months at 10±0.5 C and 90.0±5% RH in cold storage. It is thought that studies should be carried out with different postharvest applications in order to storage the lemon fruits of all varieties with minimum weight loss and to storage their visual-internal quality for a long time.