The effect of gibberellic acid applications on the cracking rate and fruit quality in the ‘0900 Ziraat’ sweet cherry cultivar

Abstract

This study was conducted to determine the effects of different gibberellic acid (GA₃) doses (0, 5, 10, 15, 20 and 25 ppm) on the fruit quality and cracking rate in the ‘0900 Ziraat’ sweet cherry cultivar. In this study, different GA₃ doses affected significantly (p < 0.05) the most important characteristics of fruit such as fruit weight, fruit firmness and cracking rate determining the marketable value. The lowest and highest fruit weight was 7.95 and 10.02 g in control and 15 ppm GA₃ treatments, respectively. Similarly, the lowest and highest fruit firmness was found to be 7.45 and 9.63 N in control treatment and 15 ppm GA₃ treatments, respectively. In addition, cracking index of 5.60 and 25.50% was obtained for 20 ppm GA₃ and control treatments, respectively. It was also found that GA₃ treatments delayed the harvest date for 3 - 4 days and increased the fruit weight by 10.71% in comparison with the control. Furthermore, the application of GA₃ decreased the fruit cracking rate by 77.80% in comparison with the control. Fruit colour values were also affected by GA₃, application, and brighter and darker red coloured fruits were obtained.

Key words: Sweet cherry, gibberellic acid, cracking index, fruit quality