Effect of three different harvest times and post-harvest calcium treatments on the storage period and fruit quality criteria in 'kütdi̇ken' lemon

Citrus fruits are very important for both the world and Turkey. It is one of the fruit groups, especially Citrus lemon (L.) Burm. The cultivation of F (Lemon) species is gaining more and more importance day by day with its wide use in health and food industry. Today, it has gained great importance in studies carried out with the aim of minimizing losses during storage as well as cultivation. In this study, 'Kütdiken' lemon, which is located in a private producer's garden in Mersin Silifke district, was stored by applying calcium chloride (CaCl2) applications in three different periods (Green, Green-Yellow and Yellow) and after harvest. At all three harvest times, the fruits were divided into four groups, 0 (control dry and wet), 0.27 and 0.36 M different doses of calcium chloride solutions were prepared and these solutions were mixed for 25 minutes, dipped and dried at room temperature. The control dry group was not subjected to any treatment. The fruits in all groups were wrapped in paper and stored at 10oC and 90% relative humidity for 6 months. In addition, the shelf life of lemons before and after storage was examined for 15 days at 20οC and 65% relative humidity conditions. Weight loss, rot, skin color, juice amount, titratable acid amount, total soluble solid (TSS), pH value, vitamin C amount, total phenol content and antioxidant activity were evaluated in fruits periodically. As a result, there was an increase in weight loss during storage, no amount of rotting fruit, the green color of the skin turned into yellow tones, an increase in the amount of fruit juice, a partial decrease in the amount of titratable acidity, an increase in the amount of TSS, an increase in the amount of pH, a low level of vitamin C, except for the green period, decreases were found in the amount of phenolic substances and antioxidant activity, except for the green-yellow period. It has been found that CaCl2 applications reduce losses during storage without harming fruit quality criteria and can be used successfully with high-dose CaCl2 application.