The effects of different coating materials and modified atmosphere packaging on radish storoge

In this study, the effects of different edible coating materials and Modified Atmosphere Packaging (MAP) of Kadirli radish variety on preservation and qualitywere investigated. At the end of Kadirli radish harvest, the control group was packaged with MAP, and 5 different applications were made, control, semperfresh (300,500) and vinyl applications. Then, it was stored for 60 days in a cold storage at 0 °C and 95% relative humidity conditions. After each analysis, it was stored at 20°C for 5 days under shelf life conditions. During storage and shelf life Weight loss (%), rotten vegetables amount, skin color, respiration rate (ml CO2 kg -1 h -1), fruit firmness (N), water soluble solids amount, titratable acid amount in radishes, MAP,pH, antioxidant capacity, L-ascorbic acid (vitamin C), the amount of putridness such as Physical and chemical analyzes were made. As a result of this study, while the weight loss, the amount of putridness, the amount of rotten vegetables, the respiratory rate, the air in the MAP increased over time, the amount of fruit flesh firmness, SÇKM, TEA amount, PH, antioxidant amount, L-ascorbic acid (vitamin C) decreased over time. Key words: Semperfresh, vinil, MAP, Kadirli radish,Storage,putridness