The Effects of Natural Coating Treatments on Quality Parameters of Caldesi 85 Nectarine Variety During Storage

In this research, the effects of natural coating applications such as Soy lecithin, sucrose esther with 1% and 2% doses and Aloe vera with 1%, 2% and 4% application doses on Caldesi–85 nectarin variety by dipping methods. After that all fruits were stored at 0–1°C temperature and 90–95% relative humidity conditions for 25 and 50 days respectively. Fruit were kept at 20–22°C temperature and 50–60% relative humidity conditions for 3 days as shelf life. Some quality parameters such as fruit firmness, soluble solids content, titratable acidity, fruit skin colour and flesh colour, weight loss, woolliness rate, fungal or bacterial decay incidence and total phenolic compounds were carried out. The most effective and suitable coating and application doses were tried to determine. According to the results, sucrose esther applications with 1% and 2% application dose were found the most effective applications including the quality parameters except fungal or bacterial decay. Aloe vera treatment with 4% dose and lecithin application with 2% dose followed these applications.