Effects of Siegafresh® and Different Essential Oils on Quality Parameters in Storage of Hayward Kiwi Fruits

This study was carried out to determine the changes in some quality characteristics of the fruits after 120 days of storage of SiegaFresh® Finish and different essential oil saturated MAP applications on the export-oriented 'Hayward' kiwi variety. For this purpose, fruits harvested during the period considered to be the optimal harvest maturity for the 'Hayward' kiwi variety (Fruit flesh hardness: 6.0-6.5 kg/cm², water-soluble dry matter ratio: 9.5-10%), 1) Low density polyethylene (LDPE) bags, 2) Thyme oil (Thymus vulgaris L.) at a dose of 0.5%, 3) Bitter almond oil (Prunus amygdalus var. amara) at a dose of 0.5%, 4) Thyme (0.5%) + bitter almond oil (0.5%), 5) was stored in MAP bags saturated with SiegaFresh®Finish. Kiwi fruits were stored in cold storage at 0±1°C temperature and 90-95% relative humidity conditions for 120 days. Quality changes were determined in samples taken at 30-day intervals during storage. Compared to the control application during storage, MAP applications generally showed significant differences in terms of important ripeness parameters such as weight loss, fruit flesh hardness (MES), amount of soluble solids content (SSC), titratable acidity (TEA), pH value, Vitamin C content and fruit flesh color. It has been determined that the 'Hayward' variety can be stored successfully for up to 120 days with SiegaFresh®Finish and essential oil impregnated MAP applications.