Kocaeli Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi
2017/096
Bu çalışmayı 2017/096 numara ile destekleyen Kocaeli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimine teşekkür ederiz.
Objective of this study was to determine the effect of ozone gas on to delay quality losses during the storage of kiwifruit. For this aim, kiwifruits were treated with 0.3±0.02 μL L-1 dose of ozone at the four different times (6, 12, 24, 48 hours) before storage. After ozone treatments, the kiwifruits were stored at 1±1°C temperature and 80-85% relative humidity for six months after the treatments. Weight loss, total soluble solids, fruit firmness, fruit flesh color (L* a* b*), fructose, glucose and sucrose content, total sugar, taste point, titratable acidity, electrolyte leakage and total chlorophyll content were determined at monthly intervals, during storage. According to the results, the ozone treatment at 12 hours was the best in terms of fruit firmness, weight loss, titratable acids, and total soluble solids. While, this treatment caused increasing electrolyte leakage, overall, the ozone gas treatments did not create any negative or positive effect on the color of kiwifruit. Also, it could be said that the ozone treatments delayed the ripening of kiwifruit because of its decreasing effect on sucrose breakdown compared to control.
2017/096
Primary Language | Turkish |
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Subjects | Agricultural, Veterinary and Food Sciences |
Journal Section | RESEARCH ARTICLE |
Authors | |
Project Number | 2017/096 |
Publication Date | August 31, 2020 |
Submission Date | January 29, 2020 |
Acceptance Date | March 17, 2020 |
Published in Issue | Year 2020Volume: 23 Issue: 4 |
International Peer Reviewed Journal
Free submission and publication
Published 6 times a year
KSU Journal of Agriculture and Nature
e-ISSN: 2619-9149