Effects of different postharvest applications and packaging types on the storage and fruit quality of kiwi (Actinidia deliciosa)

In this research, it was aimed to determine the effects of different postharvest applications and packing materials on storage time and fruit quality of Kiwi (Actinidia deliciosa) cv. Hayward.For this purpose after harvest fruits were applied with 1-MCP (with 3 doses;312,5 ppb, 625 ppb and 1250 ppb) and/or pack with LDPE and PVC packing material and stored. The fruits which had no application called as control. Packed fruits stored at 1°C and 95% RH for 2,4 and 6 months. After storage; changes in weight loss, fruit taste, fruit firmness, fruit skin and flesh colour, total soluble solids, total titratable acidity, total sugars, reduced sugars and total phenolic compounds were determined. According to analysed data PVC and LDPE materials were found effective in terms of analysed criteria. In 1-MCP applications, 1250 ppb dose were found most effective where as 625 ppb had less effect but 312,5 ppb was insufficient.