Özet:

The study aimed at determining the effects of different post-dry application in the black diamond ery variety on cold damage during storage. For this purpose, the ericles collected in the optimal derim history, immediately after derim, are immersed in solutions containing salicylic acid (1.5 mM, 10 min immersion), putresin (2 mM, 6 min immersion), oxalic acid (5 mM, 3 min immersion) and nitric oxide (1 mM, 3 min immersion). After applying for the removal of excess water, the fruits are kept in room conditions for 30 minutes (21°C, 50%-60% proportional moisture) and the fruits are removed from the water are subjected to the process of pre-cooling (1°C) with air. After the pre-cooling process, the ericles are placed in modified atmospheric bags and stored for 100 days in 0±0.5 °C and 90% proportional moisture conditions. During the storage period, the cold damage index, the internal collapse and the rate of collapse and the cold damage related to the fruit meat color and the cortex color have been studied. The same analyses were repeated for lifetime studies (5 days, 20±1 °C and 60%±5). In the study, the findings of the internal collapse showed parallelity with the cold damage. Usually, in the last two periods of storage (40 days) the damage increased and at the end of storage varied from 8.12% (SA) to 11.37% (K). During the storage, the most effective application in the delay of cold damage, internal collapse and breakdown rate has been found to be SA.

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