_____________________________________________________________________________________________________ *Corresponding author: E-mail: orhankarakaya7@gmail.com; Journal of Experimental Agriculture International 33(6): 1-7, 2019; Article no.JEAI.17361 ISSN: 2457-0591 (Past name: American Journal of Experimental Agriculture, Past ISSN: 2231-0606) The Effects of Pre-Harvest Naphthalene Acetic Acid (NAA) Treatments on Fruit Quality Attributes of Braeburn Apples during Cold Storage Burhan Ozturk 1 , Orhan Karakaya 1* , Yakup Ozkan 2 , Kenan Yildiz 3 , Medeni Karakaya 1 and Saadet Koc Guler 1 1 Department of Horticulture, Faculty of Agriculture, Ordu University, Ordu, Turkey. 2 Department of Horticulture, Faculty of Agriculture, Süleyman Demirel University, Isparta, Turkey. 3 Department of Horticulture, Faculty of Agriculture, Gaziosmanpaşa University, Tokat, Turkey. Authors’ contributions This work was carried out in collaboration among all authors. Authors BO and KY designed the study, wrote the protocol and wrote the first draft of the manuscript. Authors BO, YO, KY and OK reviewed the experimental design and all drafts of the manuscript. Authors BO, MK and SKG managed the analyses of the study. Authors BO, YO and KY identified the plants. Authors BO and KY performed the statistical analysis. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JEAI/2019/v33i630159 Editor(s): (1) Dr. Daniele De Wrachien, Professor, State University of Milan, Italy. Reviewers: (1) Rezzan Kasim, Kocaeli University, Turkey. (2) Tunira Bhadauria, Kanpur University, India. Complete Peer review History: http://www.sdiarticle3.com/review-history/17361 Received 14 November 2014 Accepted 26 March 2015 Published 05 April 2019 ABSTRACT In this study, effects of pre-harvest naphthalene acetic acid (NAA) treatments on weight loss, color, flesh firmness, soluble solids content (SSC), titratable acidity and starch index of Braeburn apples (Malus x domestica Borkh) were determined at harvest and at 45 days post-harvest intervals throughout cold storage at 0±0.5°C and 90±5% RH. During cold storage, the lowest weight loss was obtained from NAA-treated fruits. L* and hue angle values of both control and NAA-treated fruits decreased in all analysis periods. While chroma value increased for NAA-treated fruits during cold storage, it firstly increased, and then decreased. The flesh firmness of NAA-treated fruits was higher than control fruits at harvest, whereas it was lower in the last two analysis periods. NAA- treated fruits had lower SSC values than the control fruits. The starch degradation of NAA-treated fruits was faster than the control fruits. Original Research Article