Plant and Soil Science

: The problem of quality and efficiency of storage for today is relevant, especially for the little fruit of cherry blossom. Thereforeimprovement of quality and postharvest processing of fruits is a topical issue. Lately the use of salicylic acid and its derivatives is growing. However, there is almost no information about the effect of fruit processing by cherry salicylic acid on their quality after storage. Therefore the purpose of our work was to study the influence of preliminary processing of salicylic acid solution on the commodity quality of the fruit of the cherry after storage. For this purpose the fruit of cherry varieties of Shpanka and Lotovka by 2017 – 2018 harvest was in the day before the harvest of water solution of 50 mg / l or 100 mg /l salicylic acid. Dried up naturally. After 24 hours the fruit is filmed from a tree typical of coloring and form, laid in boxes № 5 to 5 kg in each. Kept at temperatures of 5 ± 0.5 ° С and relative humidity of 95 ± 1 %. At the following variants: Control ‒ untreated fruit and fruit of cherries processed salicylic acid solutions. After storage, determined commodity quality of products and accounting of natural mass losses of fruits by their weighing on scales. The results of research showed that spraying of the fruit of cherry 100 mg / l solution of salicylic acid extends their storage time to 21 days with the release of standard products 81.2-84.4 % and natural losses of mass 3.3-3.5 %. The factors of storage duration – 37 % and the type of preliminary processing – 4.1 % are most affected by the mass loss.

fruits of cherries, commodity quality, mass loss, salicylic acid