Articles

EFFECT OF ETHANOL AND HOT WATER ON POSTHARVEST RIPENING OF PERSIMMON

Article number
934_91
Pages
703 – 706
Language
English
Abstract
Most of the Japanese persimmon fruits are not consumable at harvest due to firmness and astringency.
In this research the effects of hot water treatment (45, 50, 55 and 60°C) for 15 and 30 min and ethanol at concentration of 38% for 5 min on postharvest ripening and some physico-chemical properties of persimmon fruits were evaluated.
Ripening dates of treated fruits were different.
At ripening stage, weight loss increased in fruits treated with hot water 50°C for 30 min, 55°C for
30 min and 60°C for 15 min.
Firmness was lower in fruits treated with hot water at 45°C and ethanol 38% than untreated fruits.
Hot water treatment at temperatures higher than 45°C decreased total soluble solids (TSS). Total phenolic content decreased in fruits treated with temperatures higher than 55°C.

Publication
Authors
A. Ramezanian
Keywords
Diospyros kaki, weight loss, firmness, total soluble solids, total phenolic content
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