The effects of postharvest salicylic acid and modified atmosphere package on kiwi quality and storage time on 'hayward' kiwi variety grown in Mersin

In this study, the fruits of the 'Hayward' kiwi variety grown in Mersin were used. Some of the fruits in which nothing was done in the study were in the open (Control), some of them were packaged in modified atmosphere (MAP) and some of the fruits that were treated with salicylic acid (SA) were in the open, and some were in MAP at 0±0.5 °C and in 90‒95% relative humidity stored for 6 months. In addition, to determine their shelf life, the fruits were kept at 20 °C at 70% (±5,0) relative humidity for 7 days. Weight loss (%), appearance (1‒5 scale), physiological and fungal deteriorations (%), fruit skin and flesh color (h°), fruit firmness (Kg- strength), total soluble solids amount (%), titratable acid amount (%), juice pH value, vitamin C amount (L-Ascorbic acid), taste (1‒9 scale) scoring and statistical analyzes were made. According to the results obtained, when all quality parameters are evaluated together; It has been determined that the 'Hayward' kiwifruits treated with MAP and MAP+SA can be successfully stored for 6 months under 0 °C temperature and 90-95% relative humidity conditions without any loss in quality. It was determined that control fruits could be stored successfully for 4 months under 0 °C temperature and 90-95% relative humidity conditions.