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<0.01). also results showed that potassium permanganate nano-zeolite increased the fruits storage time in a way that ph of 3.58 and 3.71, firmness of 10.84 n & 5.7 n and ssc of 14.78 brix & 15.36 brix were measured from samples with and without nono-zeolite, respectively after 6 weeks of storage. the results of the variables correlation test showed that there was a significant relationship between kiwifruits firmness (maturity index) and color characteristics of potassium permanganate nano-zeolite (smart agent). the best coefficient of determination (r2= 0.98) and correlation coefficient (0.83) were observed between fruit firmness and total color difference (e).