Determination of the effects of coating material and calcium application of the radish (Raphanus sativus L.) quality and shelf life

In this study, after the harvested of Kadirli radish variety was treated as fallowed control, 2% calcium chloride, 1% starch + 2% glycerin coating and 2% calcium chloride - 1% starch +2% glycerine coating application then stored in 5 kg MAP packages at 90% relative humidity conditions at 4 ° C for 56 days. To determine the effects of the application in the application of radish samples (weight loss, texture, color (L, a, b, hue, Chroma)), chemical (TSS, pH, total phenol, DPPH, malondialdehyde, organic acids, sugars, volatile aroma components), microbiological and physiological deterioration amount were determined 7 days intervals during 56 days storage. The data obtained from the study were evaluated that calcium chloride had statistically significant effects on weight loss (%), texture (N) and MDA (μmol / L) content. Calcium chloride application and starch + glycerin coating applications have no significant effect on phenolic substance and antioxidant activity. According to the results, calcium chloride application limited development of total aerobic bacteria growth. Anahtar Kelimeler: Calcium chloride, MDA, texture, Kadirli radish