The Influence of Modified Atmosphere Packaging on Quality Properties of Kiwifruits During Cold Storage and Shelf Life

Year 2019, Volume: 9 Issue: 2, 614 - 625, 01.06.2019

Burhan Öztürk , Erdal Ağlar

https://doi.org/10.21597/jist.452662

Cited By: 5

Abstract

This study was carried out to evaulate the effects of different modified atmosphere packagings (MAPs) on quality characteristics of kiwifruit (Actinidia deliciosa cv. ‘Hayward’) during cold storage and shelf life. In the study, 4 different MAP were selected as Xtend, Aypek, Fresh and FreshPlus. Kiwifruit were stored at 0±0.5°C 90±5% RH during 180 days, and at 21°C, 70% RH for shelf life (5 days). MAP treatment significantly delayed weight loss of kiwifruit during cold storage. In all treatments firstly respiration rate increased, but it abruptly decreased after 60 days of cold storage and shelf life. With MAP treatment, L* value of skin color increased, whereas L* values of flesh decreased. Xtend and FreshPlus treatments retarded losses of fruit firmness. MAP treated-fruit has got higher the values of titratable acidity and vitamin C than control fruit. Results of study revealed that MAP treatments maintained fruit quality during cold storage and shelf life. But Aypek and Fresh MAP was more effective than other MAP treatments.

Keywords

Actinidia deliciosa, firmness, respiration rate, weight loss

Kivide Depolama ve Raf Ömrü Süresince Modifiye Atmosfer Paketlemenin (Map) Meyve Kalite Özellikleri Üzerine Etkisi

Abstract

Bu çalışma, soğuk depo ve raf ömrü boyunca farklı modifiye atmosfer paketlemenin (MAP) kivi (Actinidia deliciosacv. ‘Hayward’) meyvelerinin kalite özellikleri üzerine etkisini belirlemek amacıyla yapılmıştır. Çalışmada Xtend, Aypek, Fresh ve FreshPlus olarak 4 farklı MAP seçilmiştir. Kivi meyveleri, 180 gün boyunca 0 ± 0.5 ° C'de ve % 90 ± 5 bağıl nemde ve raf ömrü süresince (5 gün) ise 21 ° C ve % 70 bağıl nemde muhafaza edilmiştir. MAP uygulaması soğuk depolama sırasında kivi meyvesinin ağırlık kaybını önemli ölçüde geciktirmiştir. Bütün uygulamalarda depolamanın başlarında solunum hızı artmış, ancak 60 günlük soğuk depolama ve raf ömründen sonra aniden azalmıştır. MAP uygulaması ile meyve kabuğu L* değeri artış gösterirken, meyve eti L* değeri azalmıştır. Xtend ve FreshPlus uygulamaları meyve sertlik kaybını geciktirmiştir. MAP uygulanmış meyvelerin titreedilebilir asitlik ve C vitamini içeriği kontrol meyvelerinkinden daha yüksek bulunmuştur. Araştırma sonuçları, MAP uygulamalarının soğuk depolama ve raf ömrü boyunca meyve kalitesini koruduğunu ortaya koymuştur. Fakat Aypek ve Fresh MAP diğer MAP uygulamalarından daha etkili bulunmuştur.

Keywords

Actinidia deliciosa, sertlik, solunum oranı, ağırlık kaybı

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