The effect of some pre-harvest applications on cracking in apricot fruit.

In the Mersin/Mut region, a cracking issue arises during the harvest of the early ripening Mogador apricot variety, leading to economic losses. This study investigates the effects of several treatments commonly used by local farmers, including Animal-Derived Amino Acids (ADAA), Gibberellic Acid (GA), Calcium (Ca), and Cow Milk (CM), applied to trees in the orchards before harvest. Fruits were observed on days 0 and 7 for colorimetric, sensory, pomological, antioxidant, phenolic, flavonoid characteristics, and cracking properties. Changes in fruit quality were examined immediately after harvest and after 7 days at +4 °C. During storage, the apricot fruits exhibited darkening and reddening while yellow tones decreased, with combination treatments (ADAA+GA+Ca) delaying these changes. Appearance, taste, and aroma parameters were preserved for a longer duration, especially in combination treatments. CUPRAC, FRAP, and DPPH tests demonstrated that combination applications reduced oxidative stress and maintained antioxidant capacity. Protective treatments, particularly the ADAA+GA+Ca combination, significantly preserved phenolic and flavonoid content. The GA group led to the worst results in cracking area, width, and length, increasing cracking by up to four times, while the CM+Ca treatment showed the best performance. If a single application is to be used, either CM or Ca is recommended; using both together reduces the cracking rate to zero. If GA is to be used for fruit set or other purposes, CM and Ca should also be applied to minimize cracking risk. Pre-harvest applications have proven effective in preserving both the physical and chemical quality parameters of apricot fruits, thereby extending shelf life. Combination treatments have the potential to minimize cracking risk while preserving fruit quality and consumer preferences for a longer duration.