Effect of chitosan on post-harvest shelf life of persimmon (Diospyros kaki L.)

Mehboob Alam

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0000-0001-6663-6261

Shaukat Ali

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0009-0008-0477-0754

Syed Tanveer Shah

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0000-0002-1373-1991

Zawar Hussain

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0000-0002-0746-8218

Liaqat Ali

Cholistan Institute of Desert Studies, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
https://orcid.org/0000-0002-5847-3105

Abdur Rab

Department of Horticulture, The University of Agriculture Peshawar, Pakistan

Asim Muhammad

Department of Agronomy, The University of Agribulture Peshawar, Pakistan
https://orcid.org/0000-0002-4018-4014

Sultan Akbar Jadoon

Department of Plant Breeding and Genetics, The University of Agriculture Peshawar, Pakistan

Masood Ahmad

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0000-0002-6831-6701

Imran Ahmad

Department of Horticulture, The University of Agriculture Peshawar, Pakistan
https://orcid.org/0000-0001-9980-5180


Abstract

Persimmon is a climacteric fruit and very perishable. Changes in several physiological attributes greatly affect its quality and market value. The current study was designed to assess the effect of chitosan solution (an edible coating material that can improve postharvest performance) on physico-chemical attributes of persimmon fruit during storage. Persimmon fruits were harvested, cleaned and then dipped in various chitosan concentrations (1%, 2% and 3%) for 5, 10 and 15 min. The treated fruits were stored at 25–29°C, 55–70% RH for 28 days. Results indicated that fruits coated with 3% chitosan solution had maximum volume, firmness, ascorbic acid, titratable acidity and minimum juice, TSS, pH, TSS/acid ratio, decay incidence and weight loss. Similarly, the performance was better in fruits dipped for 15 min. It was concluded that persimmon fruits dipped in 3% chitosan solution for 15 min could improve its postharvest performance when stored under ambient condition.

Keywords:

chitosan, perishability, persimmon, physico-chemical attributes, shelf life

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Published
2023-04-28



Mehboob Alam 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0001-6663-6261
Shaukat Ali 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0009-0008-0477-0754
Syed Tanveer Shah 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-1373-1991
Zawar Hussain 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-0746-8218
Liaqat Ali 
Cholistan Institute of Desert Studies, The Islamia University of Bahawalpur, Bahawalpur, Pakistan https://orcid.org/0000-0002-5847-3105
Abdur Rab 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan
Asim Muhammad 
Department of Agronomy, The University of Agribulture Peshawar, Pakistan https://orcid.org/0000-0002-4018-4014
Sultan Akbar Jadoon 
Department of Plant Breeding and Genetics, The University of Agriculture Peshawar, Pakistan
Masood Ahmad 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-6831-6701
Imran Ahmad 
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0001-9980-5180



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