Effects of different storage techniques on rupture properties of kiwifruits


Yilmaz D. , Yildirim I.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.10, no.3, pp.539-545, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 3
  • Publication Date: 2016
  • Doi Number: 10.1007/s11694-016-9333-0
  • Title of Journal : JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Page Numbers: pp.539-545

Abstract

Storage of harvested agricultural products under optimum storage conditions is very important for selling them as an intended price in the market and for the maintenance of their quality longer. On the other hand, different storage techniques effects the resistance properties of products. In this research, some rupture properties like, maximum force and bioyield force, stress, maximum energy in maximum force, maximum energy in bioyield point, modulus of elasticity, bioyield deformation, maximum breaking dilatation and minimum damage height, of 'Hayward' kiwifruits stored under four different storage conditions (Normal Atmosphere; 21 % O-2 + 0 % CO2 (NA as Control), NA storage after 1-Methylcyclopropene treatment (1-MCP + NA), NA storage with ethylene control (NA + EC), Controlled Atmosphere storage (2 % O-2 + 5 % CO2) with ethylene control (CA + EC) and under two different load conditions were evaluated. Both under two load conditions rupture properties of kiwifruits stored under CA + EC conditions were measured higher than other storage conditions. In particular, maximum force and modulus of elasticity values of CA-stored kiwis were found to be statistically important.