The effect of different pre-harvest applications and modified atmosphere packaging on fruit quality and biochemical properties of hacihaliloğlu apricot varieties

This study was carried out in order to determine the effects of some pre-harvest and post-harvest applications on fruit quality and biochemical properties of Hacihaliloglu, themostimportant dried apricot cultivar of our country, in 2021-2022. In the pre-harvest period, different doses of calcium chloride (CaCl2) (30, 60 and 90 days after full flowering) were applied three times (90 days after full flowering), and gibberellic acid (GA3) (90 days after full flowering) once.1-Methylcyclopropene (1-MCP), known as an ethylene inhibitor, was applied to fruits harvested in the early ripening period at a dose of 625 ppb for 24 hours. 1-MCP-treated fruits, together with 1-MCP-untreated fruits were stored in modified atmosphere packaging (MAP) for 4 weeks in a cold storage at +4 ºC temperature and 90-95% relative humidity conditions. As results in 2021, before storage and after 30 days of storage, 1-MCP application and control group, the highest amount of water-soluble dry matter in fruits is 25.50 –25.10 – 26.17, fruit firmness is 5.0 – 4.41 – 3.95 kg/cm2, total phenolic content 2103.49 – 2566.99 – 2157.42 99 mg GAE/kg dry weight, total flavonoid content 340.39 – 486.13 – 459.11 mg/catechin kg has been determined, respectively. In 2022, the highest amount of water-soluble dry matter is 22.60 –24.10 – 23.97%, fruit firmness is 3.61 – 2.92 – 2.65 kg/cm2, total phenolic substance amount is 1931.32 – 2358.50 – 2268.45 mg GAE/kg dry weight, total flavonoid content ranged from 407.37 – 546.89 – 461.30 mg/catechin kg dry weight. It was determined that pre-harvest GA3 and CaCl2 and post-harvest 1-MCP applications in fruits of Hacihaliloglu apricot cultivar increased fruit quality and extending shelf life. As a result of there search, it is predicted that the storage of the dried Hacihaliloglu cultivar under MA conditions and the analysis of the changes in fruit quality during storage will positively affect the consumption and export of fresh apricots in our country. KEYWORDS: Hacihaliloglu, MAP, 1-MCP, GA3, CaCl2, Fruit quality