Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.58, sa.6, ss.411-418, 2007 (SCI-Expanded)
In this research, several physical, pomological and nutritional properties that are important for the design of equipments for harvesting, processing, transportation, sorting, separation and packaging of kiwifruit cv. Hayward grown in the Black Sea region of Turkey were determined. The fruit characteristics ranged from 72.28 g for average fruit weight, 59.41, 46.28 and 42.87 mm for fruit length, width and thickness, 49.03 mm for the geometric mean diameter, 0.825% for sphericity and 66.52 cm(3) for the volume of fruit, respectively. The bulk density, fruit density and porosity were determined as 575.27 kg/ m(3), 1,093 kg/ m(3) and 47.13%. The highest coefficient of static friction was obtained on plywood as 0.190, followed by polyethylene, rubber and galvanized steel sheet as 0.173, 0.163 and 0.158, respectively. The total soluble solid content, acidity, vitamin C, ash and total nitrogen content of kiwifruit cv. Hayward were 7.32%, 1.64%, 108 mg/ 100 g, 0.71 g/ 100 g and 0.84%, respectively. The fresh fruits have 1.09 mg/ 100 g total chlorophylls and flesh color data represented as L, a and b were 57.18, 17.25 and 37.46, respectively.