Original scientific paper

EFFECTS OF UV-C TREATMENT ON KIWIFRUIT QUALITY DURING THE STORAGE PERIOD

Erdinc BAL ; Namik Kemal University, Agriculture Faculty, Department of Horticulture, Tekirdag/TURKEY
Demir KOK ; Namik Kemal University, Agriculture Faculty, Department of Horticulture, Tekirdag/TURKEY

Abstract

This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifruits were irradiated with different doses of UV-C treatment (50, 75 and 100 cm distance for 5, 10 and 15 min). Later, they were put in polyethylene container with packed polyethylene bags and stored under the conditions of cool air store (at 0-10C, 90-95 % relative
humidity) for 200 days. During the experiment, quality attributes of kiwifruit was assessed at 40 days intervals and UV-C treatment from 75 cm distance for 10 min was especially found to be more effective than the others.

Keywords

Kiwifruit; UV-C treatment; eating quality; storage; maturity

Hrčak ID:

52344

URI

https://hrcak.srce.hr/52344

Publication date:

19.2.2010.

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