Effect of Different Doses of UV–C on Fruit Quality and Storage Period on "Regina" Cherry Cultivar

Sweet cherry is a fruit that is harvested during the full maturation and is not suitable for long–term storage. Problems such as early deterioration, fungal diseases, wrinkles encountered in the cherry preserves reduce fruit quality. In this study, UV–C doses were applied to increase the resistance of fruit to fungal diseases and to prolong the shelf life. Fruit samples taken from Regina sweet cherry variety were subjected to UV–C irradiation (0'–2,5'– 5'– 7,5 ') at different times and stored in modified atmosphere packs for 15, 30 and 45 days. At the end of each storage period, fruit flesh color (L*, h°), fruit firmness (kg), stem resistance (kg), total soluble solids (%), pH, total titratable acidity (%g), anthocyanin (mg/l), phenolic compounds (GAE mg/100g) and fungal susceptibility and fruit decay rate (%). It has been tried to demonstrate the effects of UV–C applications on both fruit quality and the ability to combat disease agents. According to the results of the research, UV–C applications achieved almost 100% success in 15 and 30 day storage periods for the control of fungal diseases for each dose except control application. In 7.5–dose doses of UV–C, the fruit composition was adversely affected by some defects in terms of fruit quality criteria. The same was true during the 45 day storage period, with long–term storage failure occurring in collapses and deterioration.