Articles
EFFECT OF HARVEST MATURITY ON SHELF LIFE OF ‘HARBIYE’ PERSIMMON FRUIT
Article number
876_53
Pages
395 – 398
Language
English
Abstract
We investigated the effect of harvest maturity of astringent Harbiye persimmon fruit on the quality indices and shelf life.
Persimmon fruit were gathered at two different maturities according to fruit skin color. Harbiye persimmon fruit were stored at 20°C, ambient room temperature.
Fruit firmness, fruit color index, soluble solids content and ethylene production were examined to determine the effect of harvest maturity.
The flesh firmness was reduced at the end of room temperature and soluble solids content increased.
Ethylene production showed an ethylene climacteric during shelf life at 20°C. Results showed that early harvested fruit were more firm and showed ethylene production lower than late harvested fruit.
Thus, persimmon fruit harvest maturity is a very important factor on shelf life fruit quality and ethylene production rate.
Persimmon fruit were gathered at two different maturities according to fruit skin color. Harbiye persimmon fruit were stored at 20°C, ambient room temperature.
Fruit firmness, fruit color index, soluble solids content and ethylene production were examined to determine the effect of harvest maturity.
The flesh firmness was reduced at the end of room temperature and soluble solids content increased.
Ethylene production showed an ethylene climacteric during shelf life at 20°C. Results showed that early harvested fruit were more firm and showed ethylene production lower than late harvested fruit.
Thus, persimmon fruit harvest maturity is a very important factor on shelf life fruit quality and ethylene production rate.
Authors
A.T. Öz, N. Ergun
Keywords
persimmon, ‘Harbiye’, shelf life, maturity, ethylene
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