Ayva Çekirdeği Müsilajının Soğuk Depolama Sırasında 'Hayward' Kivi Çeşinin Kalite Özellikleri ve Biyoaktif Bileşenleri Üzerine Etkisi

The main objective of this study was to evaluate the effects of quince seed mucilage (QSM) treatment on kiwifruit (Actinidia deliciosa cv. 'Hayward') quality characteristics and bioactive compounds during cold storage. In the study, fruit were stored at 0±0.5°C and 90±5% relative humidity (RH) for 120 day. At day 60th, QSM-treated fruits showed lower weight loss compared to controls. The respiration rate of QSM-treated fruits was lower than that of the control during the first 30 days, but higher in the subsequent measurement periods. QSM treatment significantly improved fruit firmness in the last two periods, with firmness about 50% higher at 90 days and 70% higher at 120th days compared to controls. However, QSM treatment did not significantly affect fruit skin and flesh color. The soluble solids content of QSM-treated kiwifruit was higher than the control at 90th and 120th days, but it was lower until day 60th. Vitamin C levels in QSM-treated fruits were higher at 60th and 120th days but lower at 30th and 90th days. Titratable acidity was lower in QSM-treated fruits at day 30th. Total phenolics and FRAP antioxidant activity were lower in QSM-treated fruits during the first two measurement periods but higher in the last two. DPPH tests indicated higher antioxidant activity in QSM-treated fruits throughout storage, and total flavonoid content was generally higher except at 90th days. As a result, QSM could be used as an effective tool to maintain fruit firmness and bioactive compounds of kiwifruit.