Determination of parsley and banana storage performance in a cooler using R404a gas in different pressures

In this study, the preservation performance of banana fruit and parsley plant was investigated by using R404a gas in a cooler manufactured at different pressures (950,1050,1150 kPa). Experiments lasted for about 10-12 days, and weight loss, color changes, energy consumption and temperature values were determined. As a result of the experiments, the weight loss was determined as 21.75 g at 950 kPa pressure, 36.59 g at 1050 kPa pressure and 30.72 g at 1150 kPa pressure. For the banana fruit 950 kPa pressure was found to be 8.06 g, at 1050 kPa, 6.60 g, and at 1150 kPa, 8.19 g. Image processing method is applied to the products being stored. As a result of image processing, it was determined that parsley plant could not be processed for image by detecting that the parsley plant formed a separate area in the stalk of the plant during the process due to thinning in the handle of the parsley plant. In this study, TSS, pH, total acidity and vitamin C analyzes were performed. The most suitable methods in terms of TSS, pH, total acidity and vitamin C values of the parsley plant preserved according to freshness are; 950/1050 kPa, 1150 kPa, 950 kPa and 1050 kPa pressure values were determined. The most suitable method for the fruit juice, total pH and total acidity values of the banana fruit preserved according to the fresh water was found at a pressure of 950 kPa.