IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE
elabbasy, U. (2008). IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE. EKB Journal Management System, 33(4), 2791-2801. doi: 10.21608/jpp.2008.164921
usama kamal elabbasy. "IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE". EKB Journal Management System, 33, 4, 2008, 2791-2801. doi: 10.21608/jpp.2008.164921
elabbasy, U. (2008). 'IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE', EKB Journal Management System, 33(4), pp. 2791-2801. doi: 10.21608/jpp.2008.164921
elabbasy, U. IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE. EKB Journal Management System, 2008; 33(4): 2791-2801. doi: 10.21608/jpp.2008.164921

IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE

Journal of Plant Production
Article 17, Volume 33, Issue 4, April 2008, Page 2791-2801  XML PDF (466.26 K)
Document Type: Original Article
DOI: 10.21608/jpp.2008.164921
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Author
usama kamal elabbasy email
Horticulture- faculty of agriculture- Tanta university
Abstract
Persimmons (Diospyros kaki L.) cv. "Costata" were treated with hot water at 20 oC for 60 min (control) or 47 oC for 120 min or 50 oC for 60 min in the presence of sodium chloride or calcium chloride at 200 mM for each. Treated fruits were stored at 0 oC & 90-95 %RH for 8 weeks plus 5 days at 20 oC & 70-75 % RH as shelf life period. In general, marketable persimmon fruits percentage were decreased after storage. Combined treatment of hot water at 47 oC for 120 min and NaCl at 200 mM showed higher fruit dry matter content. A gradual decrease in fruit firmness was significantly observed after storage, whereas NaCl and CaCl2 treatments maintained clearly fruit firmness. SSC: acid ratio was significantly increased after storage, and the highest value was obtained by hot water at 47 oC for 120 min accompanied with CaCl2 treatments. Fruit skin color was significantly increased by 14.47 and 16.88 % after storage and the highest fruit skin color was obtained by hot water at 47 oC for 120 min. Fruit skin color might depended upon Chlorophyll a content and carotene content. Tannins content was significantly decreased after storage. Fruit treated with 47 oC for 120 min and CaCl2 resulted in low tannins content. Total chlorophyll content was significantly decreased, on the other hand, carotene content increased after period of cold storage. Treated fruit by hot water at 47 oC for 120 min showed the highest total chlorophyll.
Keywords
Persimmon fruit; cold storage; hot water; NaCl; CaCl2; fruit quality; deastringency; firmness; tannins content
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