Vol. 6, Issue 4 (2018)
Changes in some physical characteristics of persimmons (Diospyros kaki L.) subjected to different treatments and storage periods
Author(s): Halil Unal, Bulent Akbudak, Tugba Yener and Nuray Tokatli
Abstract: In this study, changes in some physical properties of persimmons cv. ‘Fuyu’ fruits stored under normal atmospheric conditions were investigated. Before storing, fruits were divided into 4 groups as control, hot water, low O2 and 1-Methylcyclopropene (1-MCP) treatments. The fruits in each treatment were packed in 3 foam packages, each containing three fruits, for 3 months in normal atmospheric conditions at 0±1°C temperature and 90±5% relative humidity. Fruit physical properties (axial dimensions, sphericity, fruit volume, surface area, shape index, projected area, weight, bulk density, fruit density, porosity, fruit flesh firmness, fruit skin colour and amount of total soluble solids) were examined monthly from the beginning of storage. The lowest loss in the geometrical dimensions and gravimetric properties of persimmons cv. ‘Fuyu’ at the end of 90-day storage was determined in the fruits in low O2 treatment. However, hot water treatment gave the best results regarding the changes in the parameters of total soluble solids, fruit flesh firmness and colour.
Pages: 955-962 | 578 Views 91 Downloads
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How to cite this article:
Halil Unal, Bulent Akbudak, Tugba Yener, Nuray Tokatli. Changes in some physical characteristics of persimmons (Diospyros kaki L.) subjected to different treatments and storage periods. Int J Chem Stud 2018;6(4):955-962.
