Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
Yazarlar (5)
Ali İslam Ordu Üniversitesi, Türkiye
Prof. Dr. Ebubekir ALTUNTAŞ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Rüstem CANGİ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Aylin Yıldız Ordu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Engineering (Q4) | ||
| Dergi ISSN | 1556-3758 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2012 |
| Cilt / Sayı / Sayfa | 8 / 4 / 1–15 | DOI | 10.1515/1556-3758.2770 |
| Makale Linki | http://www.degruyter.com/view/j/ijfe.2012.8.issue-4/1556-3758.2770/1556-3758.2770.xml | ||
| Özet |
| In this study, the effect of storage periods (0, 2, 3 and 4 months) on physico-chemical and colour properties of organic and conventional kiwifruits were investigated. The fruit mass, geometric mean diameter, volume of organic and conventional kiwifruits decreased with increasing storage period. The skin and flesh firmnesses were higher in organic kiwifruits than that of conventional kiwifruits. The organic acid contents was higher in conventional kiwifruits than that of organic kiwifruits; the sugar contents was higher in organic kiwifruits than that of conventional kiwifruits. Colour characteristics (L*, a*, b*) for skin fruit and fruit juice in organic and conventional kiwifruits were higher in conventional kiwifruits than that of organic kiwifruits. Results from this study showed that the physico-chemical properties and colour characteristics of organic and conventional kiwifruits were affected by storage periods. |
| Anahtar Kelimeler |
| Organic and conventional kiwifruits | Physicochemical and colour properties | Storage |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 9 |
| SCOPUS | 8 |
| Google Scholar | 10 |