The Effect of Post-Harvest Calcium Chloride Applications on the Shelf Life Quality of Strawberry




Color, Phytochemical, Anthocyanin, Antioxidant, CaCl2


In the study; fruit skin color parameters, fruit flesh firmness and total soluable solid (TSS) ratios, as well as total acidity, total phenolic substance, total monomeric anth°Cyanin amounts and total antioxidant capacity were determined. After the fruits were harvested, they were immersed in three different doses (0-2-4%) of calcium chloride (CaCl2) solution for 5 minutes. The fruits removed from the solution were kept to dry. The fruits were stored for 14 days in a cold store with a temperature of 1-2°C and a relative humidity of 90±5%. Before the storage and on the 7th and 14th days of storage, the fruits samples were taken and kept on the shelves in the rooms with a temperature of 21±1°C and a relative humidity of 60±5%for 3 days. Measurements and analyses of fruit quality parameters were made in the samples taken from the fruits that were kept on the shelf for three days. As a result of the study, it was determined that 4%CaCl2 application was effective in maintaining fruit flesh firmness. In fruits kept on the shelf for 3 days after 14 days of storage, SSC of 4%CaCl2 treatment was found to be higher than the control treatment. Compared to the control, 4%CaCl2 caused a significant increase in the total phenol content. The highest total monomeric anth°Cyanin content and total antioxidant capacity was determined in the control treatment. While there were no significant changes in L* values between treatments, a* and b* values were found to be higher in 2%CaCl2 treatment. In the light of the data obtained, it was concluded that 4%CaCl2 application had a positive effect on the shelf life of strawberry fruits.

Author Biography

Osman Nuri Öcalan, Horticulture, Faculty of Agriculture, Tokat Gaziosmanpaşa University, Tokat

Bahçe Bitkileri, Meyvecilik Ana Bilim Dalı, Araştırma Görevlisi



How to Cite

Öcalan, O. N., Çezik, F., Al-Salihi, A. A. M., Çiğdem, M. R., & Yıldız, K. (2022). The Effect of Post-Harvest Calcium Chloride Applications on the Shelf Life Quality of Strawberry. Turkish Journal of Agriculture - Food Science and Technology, 10(sp1), 2701–2707.

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