The effects of storage temperature on weight loss, flesh firmness, color characteristics, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, total flavonoids, antioxidant activity and individual phenolic compounds of cherry laurel fruits (Prunus laurocerasus L. cv. Kiraz) during storage (at 2 6 0.5C and 90 6 5% RH) were investigated in this study. The weight losses of fruits increased with the increasing storage durations. The weight loss was 11.11% at the end of storage. While flesh firmness, titratable acidity and vitamin C decreased throughout the storage, an increase was observed in SSC values. Throughout storage period, an increase was observed in L* and hue angle and a decrease was observed in chroma values. Total phenolics, total flavonoids, individual phenolic compounds and antioxidant activity decreased throughout the storage period. Chlorogenic acid was the major phenolic acid in cherry laurel fruits. PRACTICAL APPLICATIONSCherry laurel fruit are rich in flavonoids and phenolic compounds with significant antioxidant effects. The storage temperature can provide significant contributions to market value and prevention of nutritional values of the cherry laurel fruits. This study revealed that storage temperature was effective in delaying softening of fruits and maintaining bioactive compounds of cherry laurel fruits.

The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.

In this study, effects of pre-harvest naphthalene acetic acid (NAA) treatments on weight loss, color, flesh firmness, soluble solids content (SSC), titratable acidity and starch index of Braeburn apples (Malus x domestica Borkh) were determined at harvest and at 45 days post-harvest intervals throughout cold storage at 0±0.5°C and 90±5% RH.  During cold storage, the lowest weight loss was obtained from NAA-treated fruits. L* and hue angle values of both control and NAA-treated fruits decreased in all analysis periods. While chroma value increased for NAA-treated fruits during cold storage, it firstly increased, and then decreased. The flesh firmness of NAA-treated fruits was higher than control fruits at harvest, whereas it was lower in the last two analysis periods. NAA-treated fruits had lower SSC values than the control fruits. The starch degradation of NAA-treated fruits was faster than the control fruits.

This research was conducted to determine the effects of post-harvest Aloe vera and pre-harvest AVG treatments on cold storage and shelf life of Piraziz apple. The study was investigated fruit quality characteristics as weight loss, colour characteristics (L*, chroma and hue angle), fruit flesh firmness, soluble solids content (SSC), titratable acidity (TA), pH and starch degradation during cold storage and shelf life. Weight loss was significantly delayed in AVG-treated fruits during cold storage. Fruit flesh firmness significantly reduced with all treatments during cold storage and shelf life. Soluble solids content increased until 60 th day of cold storage and shelf life for all treatments, and then decreased. TA value decreased during cold storage and shelf life for all treatments. Starch degradation occurred in all treatments during cold storage and shelf life and AVG treatment retarded. Conclusion, AVG can be used as a tool to maintain fruit quality for a longer time.