EFFECT OF POTASSIUM PERMANGANATE NANO-ZEOLITE AND STORAGE TIME ON PHYSICOCHEMICAL PROPERTIES OF KIWIFRUIT (HAYWARD)

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MIRZAEE MOGHADDAM H.; KHOSHTAGHAZA M.H.; BARZEGAR BAFROEE M.; SALIMI A.

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Journal: JOURNAL OF AGRICULTURAL MACHINERY Year:2014 | Volume:4 | Issue:1 Page(s): 37-49

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Title

EFFECT OF POTASSIUM PERMANGANATE NANO-ZEOLITE AND STORAGE TIME ON PHYSICOCHEMICAL PROPERTIES OF KIWIFRUIT (HAYWARD)

Author(s)

MIRZAEE MOGHADDAM H. | KHOSHTAGHAZA M.H. | BARZEGAR BAFROEE M. | SALIMI A. | Issue Writer Certificate

Keywords

POLYETHYLENEQ1

STORAGEQ2

COLORQ2

FIRMNESSQ2

SOLUBLE SOLID CONTENTQ2

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 nanozeolite (0, 0.2, 0.4 and 0.8 g) and were stored in a germinator (5oC 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 DE) 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 nanozeolite had a significant effect on the measured physicochemical properties, except for the moisture content (P<0.01). Also results showed that potassium permanganate nano-zeolite increased the fruits STORAGE time in a way that pH of 3.58 and 3.71, FIRMNESS of 10.84 N & 5.7 N and SSC of 14.78 Brix & 15.36 Brix were measured from samples with and without nono-zeolite, respectively after 6 weeks of STORAGE. The results of the variables correlation test showed that there was a significant relationship between kiwifruits FIRMNESS (maturity index) and COLOR characteristics of potassium permanganate nano-zeolite (smart agent). The best coefficient of determination (R2= 0.98) and correlation coefficient (0.83) were observed between fruit FIRMNESS and total COLOR difference (DE).

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APA: Copy

MIRZAEE MOGHADDAM, H., KHOSHTAGHAZA, M.H., BARZEGAR BAFROEE, M., & SALIMI, A.. (2014). EFFECT OF POTASSIUM PERMANGANATE NANO-ZEOLITE AND STORAGE TIME ON PHYSICOCHEMICAL PROPERTIES OF KIWIFRUIT (HAYWARD). JOURNAL OF AGRICULTURAL MACHINERY, 4(1), 37-49. SID. https://sid.ir/paper/201362/en

Vancouver: Copy

MIRZAEE MOGHADDAM H., KHOSHTAGHAZA M.H., BARZEGAR BAFROEE M., SALIMI A.. EFFECT OF POTASSIUM PERMANGANATE NANO-ZEOLITE AND STORAGE TIME ON PHYSICOCHEMICAL PROPERTIES OF KIWIFRUIT (HAYWARD). JOURNAL OF AGRICULTURAL MACHINERY[Internet]. 2014;4(1):37-49. Available from: https://sid.ir/paper/201362/en

IEEE: Copy

H. MIRZAEE MOGHADDAM, M.H. KHOSHTAGHAZA, M. BARZEGAR BAFROEE, and A. SALIMI, “EFFECT OF POTASSIUM PERMANGANATE NANO-ZEOLITE AND STORAGE TIME ON PHYSICOCHEMICAL PROPERTIES OF KIWIFRUIT (HAYWARD),” JOURNAL OF AGRICULTURAL MACHINERY, vol. 4, no. 1, pp. 37–49, 2014, [Online]. Available: https://sid.ir/paper/201362/en

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