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

Document Type : Research Article

Authors

H. Mirzaee Moghaddam ¹

M. H. Khoshtaghaza ²

M. Barzegar Bafroee ²

A. Salimi ³

¹ Shahroud University of Technology

² Tarbiat Modares University

³ Iran Polymer and Petrochemical Institute

https://doi.org/10.22067/jam.v4i1.33163

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

20.1001.1.22286829.1393.4.1.5.9

Subjects

• Biological and Biosystems Engineering

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