摘要：Ripe kiwifruit (Actinidia deliciosa cv. Hayward) was packaged using zeolite incorporated polyethylene (PE) bags under passive modified atmosphere (20.9% O 2 , 79% N 2 ) and stored at 4 °C for 20 days in order to extent the shelf life. PE bags with no zeolite and unpackaged samples were taken as the control groups, and weight loss (%), headspace gas analysis (O 2 and CO 2 %), physical (color and texture (N)) and chemical analysis (brix, pH, titratable acidity (%)) and sensory evaluation were performed on 0, 5, 10, 15 and 20. days of storage. On the 20th day, the mass loss of unpackaged sample was 4.18% while it was less than 1% for zeolite added and control PE bags. O 2 % level in the control bags decreased continuously during increased storage down to 4% on the 20th day. However, equilibrium atmosphere was established around 15% O 2 at 5th day in zeolite added bags. CO 2 level was higher in control bags than that of zeolite added bags during storage. Titratable acidity in packaged samples was lower than unpackaged samples, and pH was higher in packaged fruits compared to unpackaged ones. However, there was no significant difference between packaged and unpackaged groups in terms of brix on the 20th day. Only kiwifruits packaged with active PE were acceptable in terms of sensorial color, texture and taste at the end of the storage. The shelf life of kiwifruit was suggested at least 20 days in zeolite-added PE bags at 4 °C.
