Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage

2021 ◽  
Vol 285 ◽  
pp. 110198
Author(s):  
Zohreh Niazi ◽  
Farhang Razavi ◽  
Orang Khademi ◽  
Morteza Soleimani Aghdam
Keyword(s):  
Hydrogen Sulfide ◽  
Cold Storage ◽  
Chilling Injury ◽  
Aminobutyric Acid ◽  
Diospyros Kaki ◽  
Exogenous Application ◽  
Persimmon Fruit

Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante

2004 ◽  
Vol 10 (3) ◽  
pp. 179-185 ◽  
Author(s):  
L. Arnal ◽  
M. A. Del RÌo
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Persimmon Fruit ◽  
Acetaldehyde Production ◽  
Colour Appearance

Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15 ºC (85–90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20 ºC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15 ºC followed by 6 days at 20 ºC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20 ºC on those fruits previously stored at 1 or 8 ºC.

scholarly journals Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 819
Author(s):  
Fahimeh Nasr ◽  
Mirian Pateiro ◽  
Vali Rabiei ◽  
Farhang Razavi ◽  
Steven Formaneck ◽  
...  
Keyword(s):  
Cold Storage ◽  
Chilling Stress ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Quality Factors ◽  
Negative Effects ◽  
Persimmon Fruit ◽  
Randomized Design ◽  
The Impact

There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of persimmon (Diospyros kaki) during 45 days of storage at 4 °C (38 °F) and evaluate the impact of Cs-Phe NPs on the preserving quality in order to reduce the chilling injury of this fruit. The experiment was conducted using a completely randomized design with three replications. Treatments were applied at 15, 30, and 45 days after storage at 4 °C with ≥90% relative humidity. The size of Cs-Phe NPs was less than 100 nm, approximately. The results showed that application of 5 mM of Cs-Phe NPs delayed the negative effects of chilling stress and enhanced antioxidant capacity, firmness, and total soluble solids of persimmon fruit. Lower H2O2 and malonaldehyde (MDA) accumulation along with higher soluble tannin and total carotenoid accumulation in persimmon fruit treated with 5 mM Cs-Phe NPs was also observed. Fruit coated using Cs-Phe NPs in both concentrations (2.5 and 5 mM) showed the highest antioxidant enzyme activity for superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) and the lowest for polyphenol oxidase (PPO) and chilling injury during storage. According to our results, 5 mM of Cs-Phe NPs could be considered as the best treatment under chilling-stress conditions.

scholarly journals Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 125-129 ◽  
Author(s):  
Maria E. Monzon ◽  
Bill Biasi ◽  
Elizabeth J. Mitcham ◽  
Shaojin Wang ◽  
Juming Tang ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Internal Quality ◽  
Anastrepha Ludens ◽  
Diospyros Kaki ◽  
Mexican Fruit Fly ◽  
Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

scholarly journals Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-15 ◽  
Author(s):  
Rebecca R. Milczarek ◽  
Ana M. Vilches ◽  
Carl W. Olsen ◽  
Andrew P. Breksa ◽  
Bruce E. Mackey ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Value Added ◽  
Diospyros Kaki ◽  
Chemical Quality ◽  
Entire Study ◽  
Persimmon Fruit ◽  
Hot Air ◽  
A Value ◽  
Met Pet

Recent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki). However, the long-term quality of this product and its dependence on processing conditions and packaging type have not yet been explored. Hence, in this work, chips were prepared from “Hachiya” persimmon fruit in 2 ways: 2 mm thickness fruit slices, hot-air-dried for 5 hours (Preparation 2–5), and 6 mm slices, dried for 10 hours (Preparation 6–10). The dried chips were then packaged into 2 bag types (plastic zip-top and metallized polyethylene terephthalate (Met-PET) with desiccant packets), stored under ambient conditions, and sampled for moisture-related, microbial, texture, and chemical quality traits throughout the 1-year storage study. It was found that–with the exception of a marked decrease in ascorbic acid (vitamin C)—all 4 Preparation/Packaging combinations yielded products that maintained acceptable color, microbial, nutritional, and textural quality throughout the entire study. Compared to Preparation 2–5 chips, Preparation 6–10 chips generally had lower contents of healthy nutrients—antioxidant compounds, ascorbic acid, and carotenoids. Evidence of invertase activity was found for Preparation 6–10 chips but not for Preparation 2–5 chips. For both preparations, the contents of ascorbic acid and carotenoids experienced time-dependent decreases. Plastic zip-top bags and Met-PET bags with desiccant packets performed equally well as packaging for most of the quality metrics tracked during this study. Overall, this work has demonstrated that hot-air-drying of persimmon slices is a promising approach to create a value-added product with at least one year of shelf-life.

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