The effect of pedicel length and post-harvest calcium chloride application on storage life of strawberry fruit

This study was conducted on the post-harvest weight loss rate, decay rate, fruit color characteristics, pulp firmness, titratable acidity, pH, water-soluble dry matter (WSC), total phenol, total antioxidant capacity and total monomeric anthocyanin content of Monterey strawberry variety. This study was carried out to examine the effect of fruit pedicel length and calcium chloride applications. After the fruits were harvested according to three different pedicel lengths (0-5-10 cm), they were brought to the Tokat Gaziosmanpaşa University Faculty of Agriculture Department of Horticulture Fruit Growing Laboratory and pre-cooled for one day at +4°C and 90% relative humidity. The fruits, whose pre-cooling process was completed, were immersed in calcium chloride (CaCl2) solution at three different doses (0%-2%-4%) for 5 minutes. After immersion, the fruits were left to dry and then stored for 21 days in a cold storage at 1.0±1.0°C and 90% relative humidity. During storage, measurements and analyzes of fruit quality parameters were made on days 0, 7, 14 and 21. As a result of the study, it was seen that the amount of weight loss increased during storage and the lowest weight loss was in 5 cm pedicel length fruits. It was observed that the decay started as of the 14th day and the lowest decay in terms of fruit pedicel length was observed in 0 cm and 5 cm pedicel length fruits, and the best results were observed at the 2% CaCl2 dose in calcium chloride applications. During storage, certain increases and decreases were observed in fruit skin and flesh color properties in all applications. An increase in pH values was observed throughout the storage. There was no difference in titratable acidity values in terms of fruit pedicel length and calcium chloride doses. The amount of SSC in the fruits decreased during the storage period. When fruit pedicel length and calcium chloride doses were compared together, 5 cm pedicel length and 2% calcium dose gave the best results. In terms of phytochemical content, increases and decreases were observed depending on the fruit pedicel length and calcium doses during storage. As a result, it was determined that 0 and 5 cm fruit pedicel length and 2% calcium chloride dose were effective in many parameters and could be recommended.