Choline chloride (CC)’in ‘Monroe’ Şeftalisinde Meyve Kalitesi ve Yaprak Özellikleri Üzerine Etkileri

Choline chloride (CC)’ in ‘Monroe’ şeftalisinde meyve kalitesine etkilerini incelemek amacıyla, bu çalışma 2 yıl süreyle şeftali bahçesinde yürütülmüştür. Bu amaçla, CC’ nin 3 farklı dozları (0, 1000, 2000, 3000 ppm), tahmini hasat zamanından 7, 21 ve 30 gün önce şeftali meyvelerine sprey şeklinde uygulanmıştır. Meyvelerde bazı kalite özellikleri meyve ağırlığı (g), meyve eti sertliği (N), SÇKM (%), titre edilebilir asitlik (%), meyve rengi (L*, a*, b*), şeker içeriği, meyvelerin etilen üretimi (µl kg-1 h-1) ve solunum hızları (ml CO2 kg-1 h-1) her bir uygulama için incelenmiştir. Tüm CC uygulamaları meyve büyüklüğünü ve ağırlığını arttırmıştır. Şeftali meyvelerinde önemli kalite parametrelerinden olan renklenme üzerine tüm CC uygulamalarının kırmızı rengin gelişimi üzerine olumlu etkisinin olduğu belirlenmiştir. CC uygulamalarının meyvelerde toplam şeker içeriğini de artırdığı saptanmıştır

Anahtar Kelimeler:

Choline chloride, Şeftali, Monroe, Meyve kalitesi, Renklenme

Effect Of Choline Chloride (CC) On ‘Monroe’ Peach Fruit Quality And Leaf Characteristics

The effect of choline chloride (CC) were evaluated on fruit quality of ‘Monroe’ peach over 2-year period in a commercial orchard. Spray treatments of CC (0, 1000, 2000 and 3000 ppm) were applied to 7, 21 and 30 days before commercial harvest (DBH). Some fruit quality parameters fruit weight (g), fruit flesh firmness (N), soluble solids content (SSC, %), titratable acidity (TA, %), fruit colour (CIELab), sugars, ethylene production, respiration rate were assessed for per treatments. All treatments were increased fruit size and fruit weight. In the applications of CC the most determined results have occurred on colourness which is the one of significant quality parameter in peaches and they had positive effect on the development red colour.Treatments of CC have been increased of total sugar contents

Keywords:

Chloride chloride, Peach, Monroe, Fruit quality, Colournesss,

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