The effect of different chemical treatments on storage of lemon

Citrus is one of the most important fruit groups for both Turkey and world. Especially Citrus fruit lemon (L.) Burm. F (Lemon) type it is important for health and food industry with the use of extensive cultivation is gaining more importance day by day. Nowadays, in addition to cultivation, it has gained a great importance in studies conducted to minimize losses during storage. In this study, effect of different chemical applications and their combinations in some quality criteria during Kütdiken lemon storage were investigated. Chemical applications; Imazalil, Imazalil + Scholar, Imazalil + Scholar (Fludioxonil) + Propicanazole, Philabuster, Propicanazole + Imazalil were treated as showering. Some of the fruits of the control group were wrapped with hutbak wrapping paper, the other part was kept without wrapping the paper. After application, for 6 months at 10C temperature and 85-90% relative humidity conditions the fruits were stored. Weight loss (%), crust color, decay rate (%), shell burning rate and visual quality, rind thickness (mm), fruit juice amount (%), titratable acid amount (%) amount of soluble solids (%) was examined. According to the data obtained in this study, the best results in terms of caries ratio, weight loss and other quality criteria were determined as wrapping of Imazalil + Scholar + Propicanazaole + Hutbak paper, as well as wrapping combinations with Propicanazole + Imazalil + Hutbak.