Effect of potassium permanganate Nano-zeolite and storage time on physicochemical properties of kiwifruit (Hayward)
In this research، kiwifruits (Hayward) were selected in two mass ranges (large and small). They were placed in one-liter glass bottles in the vicinity of the polyethylene sachets containing potassium permanganate nano-zeolite (0، 0. 2، 0. 4 and 0. 8 g) and were stored in a germinator (5°C temperature and 30% relative humidity). Then، the physicochemical properties of the fruits (soluble solid content، pH، moisture content and fruit firmness) and potassium permanganate nano-zeolite color (L، Hue angle، Chroma and E) were measured after t 0، 2، 4 and 6 weeks of storage. The factorial treatment structure based on completely randomized block design was used for analyzing the obtained data. The results of analysis showed that potassium permanganate nano-zeolite had a significant effect on the measured physicochemical properties، except for the moisture content (P)
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.