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 GA₃treatments, 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.