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    Effects of rootstocks on storage and shelf life of grafted watermelons
    (Druckerei Liddy Halm, 2016) Ozdemir, Ahmet Erhan; Candir, Elif; Yetisir, Halit; Aras, Veysel; Arslan, Omer; Baltaer, Ozay; Ustun, Durmus
    Watermelon fruits from non-grafted or grafted 'Crimson Tide' (CT) and 'Crisby' (CR) onto Ferro, RS841, Argentario and Macis rootstocks were compared for their postharvest quality during storage at 7 degrees C for 21 days and additional 7 days at 21 degrees C. Non-grafted and grafted CT and CR fruits did not exhibit chilling injury (CI) symptoms, but the 1-2% of fungal decay occurred after shelf life period following storage. Watermelons grafted on Ferro and RS841 rootstocks had higher flesh firmness thicker rind, lower ripening rating, more intense (higher C*) brighter red (lower h degrees value) color and higher lycopene content after shelf life period following storage, compared to non-grafted fruits. All of the fruit tested by the panelists received high taste scores of >7.9 out of 8.5 at the beginning, but the scores decreased to >6.8 out of 7.7 at the end of shelf life period. Watermelons could successfully be kept for 21 days at 7 degrees C and additional 7 days at 21 degrees C. Watermelons grafted on Ferro and RS841 rootstocks had higher postharvest quality, compared to the non-grafted fruits for both cultivars.
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    Rootstocks Affected Postharvest Performance of Grafted 'Crisby' and 'Crimson Tide' Watermelon Cultivars
    (Ankara Univ, Fac Agr, 2018) Ozdemir, Ahmet Erhan; Candir, Elif; Yetisir, Halit; Aras, Veysel; Arslan, Omer; Baltaer, Ozay; Ustun, Durmus
    Watermelon fruit from 'Crisby' (CR) and 'Crimson Tide' (CT) grafted onto Ferro, RS841. Argentario and Macis rootstocks and non-grafted CR and CT were compared for their postharvest quality at 7 degrees C for 21 days. Changes in rind thickness, weight loss, fruit flesh firmness, taste, total soluble solids, juice pH, titratable acidity, chilling injury and fungal decay, flesh color values. hallow heart, ripening, citric and malic acid, glucose, fructose, sucrose, total sugar, beta-carotene and lycopene were determined during storage at a weekly interval. Watermelon fruit cv. CT grafted on Ferro, RS841 and Argentario rootstocks had thicker rind, lower ripening score, higher flesh firmness and lycopene content, more intense red color during storage, compared to non-grafted fruit. In comparison to non-grafted fruit, CR fruit grafted on Ferro, RS841 and Argentario rootstocks had thicker rind and higher flesh firmness, but higher lycopene content and C* values with lower ripening scores were observed only in the fruit grafted on Ferro and RS841 rootstocks. Macis and Argentario may lead an over-ripening, softening and less intense flesh color with lower lycopene content for CR and/or CT fruit during storage. Watennelons could successfully be kept for 21 days at 7 degrees C. Watermelons grafted on Ferro and RS841 rootstocks retained better postharvest quality, compared to the non-grafted fruit for both cultivars.