Effect of Potassium Permanganate Nano-Zeolite and Storage Time on Physicochemical Properties of Kiwifruit (Hayward)

ماشین های کشاورزی

Article 5, Volume 4, Issue 1 - Serial Number 7, 2014, Pages 37-49   

Document Type: Research Article

DOI: 10.22067/jam.v4i1.33163

Authors

H. Mirzaee Moghaddam¹; M. H. Khoshtaghaza^{* 2}; M. Barzegar Bafroee²; A. Salimi³

¹Shahroud University of Technology

²Tarbiat Modares University

³Iran Polymer and Petrochemical Institute

Abstract

In this research, kiwifruits (Hayward) were selected in two mass ranges (large and small). They were placed in one-liter glass bottles in the vicinity of the polyethylene sachets containing potassium permanganate nano-zeolite (0, 0.2, 0.4 and 0.8 g) and were stored in a germinator (5°C temperature and 30% relative humidity). Then, the physicochemical properties of the fruits (soluble solid content, pH, moisture content and fruit firmness) and potassium permanganate nano-zeolite color (L, Hue angle, Chroma and E) were measured after t 0, 2, 4 and 6 weeks of storage. The factorial treatment structure based on completely randomized block design was used for analyzing the obtained data. The results of analysis showed that potassium permanganate nano-zeolite had a significant effect on the measured physicochemical properties, except for the moisture content (P

Keywords

Polyethylene; storage; Color; Firmness; Soluble solid content

References