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    Changes in Quality Parameters during Fruit Development and Their Relationship with Optimum Harvest Maturity for 'Big Top' and 'Perfect Delight' Nectarine Cultivars
    (Int Soc Horticultural Science, 2010) Celik, M.; Ozdemir, A. E.; Candir, E. E.; Dilbaz, R.
    The objective of this study was to determine the changes in the quality of the 'Big Top' and 'Perfect Delight' nectarine cultivars grown in Mersin (Yenice/Tarsus). Fruits were obtained from trees grafted on GF-677 rootstock and planted 3x5 m in an orchard of Uni Tarim. Fruit width, length and height, weight, weight/diameter, skin and flesh color, fruit flesh firmness, total soluble solid (TSS), titratable acidity (TA), juice pH and TSS/TA were measured on fruit samples collected from tagged trees from after thinning in the period of small fruit to ripening at a 7-15 days interval during fruit development. Data indicated that fruit flesh firmness, TSS, skin color especially a* value of CIE L*a*b* and weight/diameter were important criteria in determining optimum harvest maturity. Based on all the criteria, the second and the third weeks of June were the optimum harvest time for 'Big Top' and 'Perfect Delight' cultivars in order to deliver fruit at optimum commercial maturity and quality and to obtain adequate storage time.
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    Öğe
    The Cold Storage of Venus Nectarin Cultivars
    (Univ Namik Kemal, 2006) Ozdemir, A. E.; Erturk, E.; Celik, M.; Dilbaz, R.
    The objective of this study was to determine storage and shelf life of Venus nectarine cultivar grown in Mersin (Tarsus/Yenice). Fruits were kept at 0 degrees C and % 85-90 degrees C relative humidity for 8 weeks. In addition, three replicates of fruits removed from storage room at a week interval were kept at 20 degrees C and % 65-70 degrees C relative humidity for 6 days. Percent weight loss, skin color (L*, a*, b*), fruit flesh firmness (kg force), total soluble solids (%), pH, titretable acidity (g malic acid / 100 ml), physiological and fungal disorders were determined in the fruit samples taken during cold storage at a week interval and those kept at 20 degrees C at a two-day interval. Weight loss increased during storage and reached to about 5% at the end of storage. Fruit flesh firmness decreased, but still remained above 4 kg-force at the end of 8-week storage. Total soluble solid (%) increased while titretable acidity (%) decreased. As the storage period was extended the shelf life was shortened. Venus nectarine cultivars could be kept at 0 degrees C and 85-90% relative humidity for 7 weeks and could have 4-day shelf life after cold storage.