Effects of hot water, calcium chloride and 1-MCP on the activity of cell wall degrading enzymes in sweet cherry (Prunus avium)

Abstract

The objective of the study was to determine the changes in the activities of the enzymes degrading the cell wall in response to hot water, calcium chloride (CaCl2) and 1-methlylcyclopropene (1-MCP) treatments during post-harvest storage in the sweet cherries. For this purpose, 0.5, 1, and 5 μl L-1 1-MCP, 1% and 2% CaCl2 and 45, 50, and 55 oC hot waters were applied to the sweet cherries. As a result of the study conducted with the enzymes degrading the cell wall, it was observed that very significant increases occured during the storage in the activities of polygalacturonase, pectin methyl esterase, xyloglucanase, beta 1-4 endoglucanase and alpha and beta galactosidases. Therefore, it seems that these enzymes make a significant contribution to the softening observed during the storage after harvesting in sweet cherries. The changes observed in the activities of the enzymes degrading the cell wall have been significantly reduced by the treatments. As a result, 1-MCP, CaCl2 and hot water treatmens can be used to prolong the postharvest life in sweet cherries by delaying the softening and preventing the quality losses observed after harvesting in the cherries.