Journal of Food, Agriculture and Environment
Vol 11,
Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Influence of pre-treatment and polyethylene plastic film packaging materials on the evolution of the quality of persimmon during storage
Author(s):
Bulent Akbudak *,
Mecid Hakan Ozer, Tugba YenerRecieved Date: 2013-07-20, Accepted Date: 2013-10-26
Abstract:In this study, the effect of hot water, low O2, 1-methlycyclopropene and modified atmosphere packaging at storage period and quality were investigated in persimmon (Diospyros kaki L. cv. ‘Fuyu’). The fruits after harvest were selected for trial and the fruits were divided into the following 6 groups: 1) Nothing was done to control group fruits; 2) The fruits were immersed in 48°C water for 10 minutes; 3) The fruits were exposed to low O2 (1.5%) for 48 hours; 4) The fruits were treated with 1-methlycyclopropene for 12 hours; 5) The fruits were stored in normal atmosphere conditions; 6) The fruits were stored in modified atmosphere packaging (35 µ and 50 µ polyethylene). Treated and untreated fruits were stored at 0 ± 1°C with 90 ± 5% relative humidity conditions for 90 days. Weight loss increased with the prolonging storage period. It was higher in persimmons stored under normal atmosphere compared to modified atmosphere packaging. Initial total soluble solids of 10.33% increased to 16.00% in normal atmosphere. The initial firmness values were 50.50 N, whereas softening occurred towards the end of storage parallel to the weight loss. However, softening proceeded more rapidly especially in normal atmosphere + control treatment. The acidity con-tents of persimmons decreased during storage. Changes in fruit color at the end of storage proceeded more slowly in the treated fruit. Concentration of O2 in packs sealed with permeable films decreased and that of CO2 increased during storage. At the end of the study, low O2 and different packaging materials gave the best result at the end of storage with respect to the parameters evaluated in the study. There-fore, especially 50 µm polyethylene + low O2 treatment was more promising with regard to delaying the maturity along the storage and fruit quality in persimmons.
Keywords:Hot water,
low oxygen, 1-MCP, persimmon, quality, storageJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Environment
Pages: 2810-2814
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