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.
|Journal Section||RESEARCH ARTICLE|
|Supporting Institution||Kocaeli Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi|
|Thanks||Bu çalışmayı 2017/096 numara ile destekleyen Kocaeli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimine teşekkür ederiz.|
: January 29, 2020
|APA||Yaşar, K , Kasım, M , Kasım, R . (2020). Kivi (Actinidia deliciosa L.)’de Ozon Gazı Uygulamasının Hasat Sonrası Kalite Üzerine Etkileri . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (4) , 788-797 . DOI: 10.18016/ksutarimdoga.vi.681591|