Effects of different applications on shelf life and slice quality of golden delicious fruit slices

This study was carried out in the Department of Horticulture, Faculty of Agriculture Çukurova University in 2013-2014. In the study, effect of different applications (1- Control 2- 1% Ascorbic Acid 3- 2% Calcium Lactate 4- 1% Ascorbic Acid + 2% Calcium Lactate) on the shelf life and slice quality of apple slices composed of 1 MCP applied fruits of Golden Delicious cultivars were investigated. As a result of the study, in the 21 day experiments performed after storage at 0, 2, 4 and 6 months, the application of ascorbic acid and calcium lactate gave good results on quality properties of the slices during storage.This study has been determined that ascorbic acid for preserving color and flavor, and calcium lactate for preserving slice stiffness are effective , in order to prevent browning problems especially after slicing in apples. Calcium lactate aplication caused mild bitter and fungal deterioration on day 21 of the experiment. In this study, it has been determined that slices can be preserved without loss of quality when apple slices are sliced after storage for 6 months with 2% CaLac +1%AA aplication until the 14th day.