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    The effects of hot water dip treatments on the cold storage of Big Top nectarines
    (Druckerei Liddy Halm, 2009) Candir, Elif Erturk; Temizyurek, Fatma; Ozdemir, Ahmet Erhan
    Big Top nectarine fruits were subjected to hot water dip treatments at 45 degrees C, 50 degrees C or 55 degrees C for 2 or 3 min after harvest and kept at 0 degrees C for 45 days and additional 4 days at 20 degrees C to determine the effects of hot water dip treatments on storage and shelf life of Big Top nectarine fruits. The effects of hot water dip treatments on quality parameters (weight loss, skin color, flesh firmness, total soluble solids and titratable acidity) and incidence of chilling injury (CI) and fungal decay were assessed after 45 days of storage at 0 degrees C and subsequent 2 days and 4 days at 20 degrees C following cold storage. Hot water dip treatment at 45 degrees C for 2 min reduced weight loss and CI, delayed color development and maintained fruit lightness, but insufficient to delay fruit softening. Incidence of fungal decay was low during storage and shelf life period. Our results indicated that hot water dip treatments had potential to maintain postharvest quality for Big Top nectarines.
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    Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region
    (Elsevier, 2009) Candir, Elif Erturk; Ozdemir, Ahmet Erhan; Kaplankiran, Mustafa; Toplu, Celil
    Physico-chemical changes were monitored during growth of pollination variant non-astringent 'Harbiye' persimmon fruits (Diospyros kaki L.) grown at low or high altitude of the East Mediterranean Region of Turkey for two growing seasons (2001-2002 and 2002-2003). Fruit growth in diameter followed a typical double sigmoid curve, consisting of two rapid growth stages, stage I and stage III, separated by a period of slow growth (stage II) at both altitudes. The durations of stages I, II and III were 105-119, 21-35 and 21-42 days, respectively, at low and high altitude. 'Harbiye' persimmons showed significant decreases in soluble tannin concentration and total carotenoid content during stage I. At the end of stage I, 'Harbiye' persimmons became non-astringent. Stage II was characterized with slow growth, the beginning of acid degradation and a significant increase in total sugars, especially in the sucrose component. At end of stage II, the fruit began to turn yellow-orange, indicating the occurrence of colour break. The greatest increase in total soluble solids (TSS) content occurred in the final month before harvest during stage III when pronounced changes in skin colour and softening of fruits were observed. The 175 and 168 days after full bloom (DAFB) at low and high altitudes, respectively, are appropriate timing for harvest of the 'Harbiye' persimmon fruits in the East Mediterranean region. At these stages, 'Harbiye' persimmon fruits reached the best quality for consumers. (C) 2009 Elsevier B.V. All rights reserved.