The effect of ultrasound and UV-C applications applied at different times on some postharvest quality criteria in hayward (Acti̇ni̇di̇a deliciosa ferg.) and gold (Acti̇ni̇di̇a chi̇nensis L.) kiwi variaties

This study was conducted to determine the effects of UV-C and ultrasound applications applied for different periods of Hayward and Gold kiwi varieties. In the study, ultrasound and UV-C applications were applied for 0 minutes (control), 5 minutes, 10 minutes, 20 minutes and for 30-60-90 days. After the applications, the fruits were packed with polyethylene bags and stored for 90 days in a cold storage room at 0°C with a proportional humidity of 85-95%. Weight loss, decay, fruit flesh hardness, titrable acidity, pH, height, width, SDKM, fruit flesh and fruit peel color (L, a*, b*, Chroma*, hue*), sensory characteristics (appearance, aroma, taste), anthocyanin amount and degradation (polymeric color, color density, percentage of polymeric color, total monomeric anthocyanin) were examined in samples removed from storage in monthly chapters during storage (3 months). The highest weight loss of the Hayward variety is 90 of UV-C. 1.07% on the day; the lowest weight loss is the 30th of the ultrasound. it was realized as 0.16% on the day. In the Hayward kiwi variety, acidity, SCCM, fruit flesh hardness and L color (fruit flesh) properties have shown a positive relationship with each other. Weight loss increased as the pH increased. The highest weight loss in the Gold variety is 90 of UV-C. 1.44% on the day, the lowest weight loss is the 30th of the ultrasound. It was realized as 0.16% on the day. The most obvious finding in the gold kiwi variety is that the decay increases with the passage of time. The amount of this increase is 90. it was determined to be very low at the end of the day. In the study, the effects of ultrasound and UV-C applications were insignificant in kiwi fruit, where there were no obvious differences in the results of the applications compared to the control group. On the contrary, it has been seen that preservation products such as ziplock bags and modified atmosphere packages in fruit preservation are important in terms of preventing weight loss and decay conditions for a long time.