Influence of pre-cooling of Regina cherries variety with calcium-treated water after harvesting on fruit quality and storage period

Abstract

The aim of following study was to investigate the influence of calcium chloride (CaCl2) added to hydro-cooling water on physiological and biochemical parameters of Regina sweet cherry variety. The research was carried out in 2020. The tested CaCl2 concentration in water at 0OC was 0.0; 0.2%; 0.5%; 1.0% and 2.0% where the sweet cherries were immersed during 5-7 min. After hydro-cooling, fruits were stored in modified atmosphere packages produced by Stepac, Israel for 2 and 4 weeks. The increase of Ca content in hydro-cooling water in comparison to control showed improvements in weight firmness. Pedicel browning was reduced by CaCl2 at 0,2% and 0,5%, but presented higher effect at 1.0% and 2.0%.