EFFECTS OF UV-C TREATMENT ON KIWIFRUIT QUALITY DURING THE STORAGE PERIOD

Abstract

This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifruits were irradiated with different doses of UV-C treatment (50, 75 and 100 cm distance for 5, 10 and 15 min). Later, they were put in polyethylene container with packed polyethylene bags and stored under the conditions of cool air store (at 0-10C, 90-95 % relative humidity) for 200 days. During the experiment, quality attributes of kiwifruit was assessed at 40 days intervals and UV-C treatment from 75 cm distance for 10 min was especially found to be more effective than the others.

Keywords

• kiwifruit
• uv-c treatment
• eating quality
• maturity