Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 22 No. 2 (2023)

Articles

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

DOI: https://doi.org/10.24326/asphc.2023.727
Submitted: May 23, 2019
Published: 28.04.2023

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.

References

  1. Ahmed, M.J., Singh, Z., Khan, A.S. (2009). Postharvest Aloe vera gel‐coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage. Int. J. Food Sci. Technol., 44(5), 1024–1033. https://doi.org/10.1111/J.1365-2621.2008.01873.x DOI: https://doi.org/10.1111/j.1365-2621.2008.01873.x
  2. Ali, A., Muhammad, M.T.M., Sijam, K., Siddiqui, Y. (2011). Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem., 124(2), 620–626. https://doi.org/10.1016/j.foodchem.2010.06.085 DOI: https://doi.org/10.1016/j.foodchem.2010.06.085
  3. Amariz, A., de Lima, M.A.C., de Trindade, D.C.G., dos Santos, A.C.N., Ribeiro, T.P. (2010). Coatings based on carboximethyl cellulose and dextrin in ‘Tommy Atkins’ mango fruit stored under refrigeration. Cienc. Rural., 40(10), 2199–2205. https://doi.org/10.1590/S0103-84782010001000024 DOI: https://doi.org/10.1590/S0103-84782010001000024
  4. Bautista-Baños, S., Hernández-Lauzardo, A.N., Velazquez-del Valle, M.G., Hernández-López, M., Barka, E.A., Bosquez-Molina, E., Wilson, C.L. (2006). Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Prot., 25(2), 108–118. https://doi.org/10.1016/j.cropro.2005.03.010 DOI: https://doi.org/10.1016/j.cropro.2005.03.010
  5. Bibi, F., Muhammad, A., Khalid, M.U., Shaukat, M., Ahmad, U., Batool, Z., Khan, M., Farooq, B., Anjum, R., Nishat, Z. 2021. Effect of hypobaric treatment and storage temperature on shelf life of persimmon fruit. Life Sci. J., 18(2), 55–60.
  6. Butt, M.S., Sultan, M.T., Aziz, M., Naz, A., Ahmed, W., Kumar, N., Imran, M. (2015). Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI J., 14, 542–561. https://doi.org/10.17179/excli2015-159
  7. Celik, A., Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. Int. J. Food Sci. Nutr., 59(7–8), 599–606. https://doi.org/10.1080/09637480701538221 DOI: https://doi.org/10.1080/09637480701538221
  8. Cia, P., Benato, E.A., Sigrist, J.M.M., Sarantopóulos, C., Oliveira, L.M., Padula, M. (2006). Modified atmosphere packaging for extending the storage life of ‘Fuyu’ persimmon. Postharv. Biol. Technol., 42(3), 228–234. https://doi.org/10.1016/j.postharvbio.2006.06.016 DOI: https://doi.org/10.1016/j.postharvbio.2006.06.016
  9. Dang, Q.F., Yan, J.Q., Li, Y., Cheng, X.J., Liu, C.S., Chen, X.G. (2010). Chitosan acetate as an active coating material and its effects on the storing of Prunus avium L. J. Food Sci., 75(2), 125–131. https://doi.org/10.1111/j.1750-3841.2009.01483.x DOI: https://doi.org/10.1111/j.1750-3841.2009.01483.x
  10. Díaz-Mula, H.M., Serrano, M., Valero, D. (2012). Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food Bioproc. Tech., 5(8), 2990–2997. https://doi.org/10.1007/s11947-011-0599-2 DOI: https://doi.org/10.1007/s11947-011-0599-2
  11. Dong, H., Cheng, L., Tan, J., Zheng, K., Jiang, Y. (2004). Effects of chitosan coating on quality and shelf life of peeled litchi fruit. J. Food Eng., 64(3), 355–358. https://doi.org/10.1016/j.jfoodeng.2003.11.003 DOI: https://doi.org/10.1016/j.jfoodeng.2003.11.003
  12. Dorria, M., Yousef, A.R.M., Sarrwy, S. (2011). Modified atmosphere packaging for maintaining quality and shelf life extension of persimmon fruits. Asian J. Agric. Sci., 3(4), 308–316.
  13. Elabd, M.A., Gomaa, R.B. (2017). Extending the shelf life of persimmon “Diospyros kaki” by edible coating. J. Food Dairy Sci., 8(9), 377– 382. DOI: https://doi.org/10.21608/jfds.2017.38906
  14. Ghasemnezhad, M., Nezhad, M.A., Gerailoo, S. (2011). Changes in postharvest quality of loquat (Eriobotrya japonica) fruits influenced by chitosan. Hortic. Environ. Biotechnol., 52(1), 40–45. https://doi.org/10.1007/s13580-011-0028-5 DOI: https://doi.org/10.1007/s13580-011-0028-5
  15. Golding, J.B., Pristijono, P., Wang, B. 2020. Effect of phytosanitary irradiation treatment on the storage life of ‘Jiro’ persimmons at 15°C. Horticulturae 2020, 6(4), 92. https://doi.org/10.3390/horticulturae6040092 DOI: https://doi.org/10.3390/horticulturae6040092
  16. Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., Weisz, M., Trakhtenberg, S., Màrtín-Belloso, O. (2001). Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. J. Agric. Food Chem., 49(2), 952–957. https://doi.org/10.1021/jf000947k DOI: https://doi.org/10.1021/jf000947k
  17. Han, C., Zhao, Y., Leonard, S.W., Traber, M.G. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus). Postharv. Biol. Technol., 33(1), 67–78. https://doi.org/10.1016/j.postharvbio.2004.01.008 DOI: https://doi.org/10.1016/j.postharvbio.2004.01.008
  18. Luo, Z. (2006). Extending shelf-life of persimmon (Diospyros kaki L.) fruit by hot air treatment. Eur. Food Res. Technol., 222(1), 149–154. DOI: https://doi.org/10.1007/s00217-005-0156-1
  19. Maftoonazad, N., Ramaswamy, H.S. (2008). Effect of pectin-based coating on the kinetics of quality change associated with stored avocados. J. Food Process. Preserv., 32(4), 621–643. https://doi.org/10.1111/j.1745-4549.2008.00203.x DOI: https://doi.org/10.1111/j.1745-4549.2008.00203.x
  20. Malundo, T., Shewfelt, R.L., Ware, G.O., Baldwin, EA. (2001). Sugars and acids influence flavor properties of mango (Mangifera indica). J. Am. Soc. Hortic. Sci., 126(1), 115–121. https://doi.org/10.21273/JASHS.126.1.115 DOI: https://doi.org/10.21273/JASHS.126.1.115
  21. Moalemiyan, M., Ramaswamy, H.S., Maftoonazad, N. (2012). Pectin based edible coating for shelf life extension of ataulfo mango. J. Food Process. Eng., 35(4), 572–600. https://doi.org/10.1111/j.1745-4530.2010.00609.x DOI: https://doi.org/10.1111/j.1745-4530.2010.00609.x
  22. Muzzarelli, R.A., Boudrant, J., Meyer, D., Manno, N., DeMarchis, M., Paoletti, M.G. (2012). Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: a tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial. Carbohydr. Polym., 87(2), 995–1012. https://doi.org/10.1016/j.carbpol.2011.09.063 DOI: https://doi.org/10.1016/j.carbpol.2011.09.063
  23. Petriccione, M., Pasquariello, M.S., Mastrobuoni, F., Zampella, L., Di Patre, D., Scortichini, M. (2015). Influence of a chitosan coating on the quality and nutraceutical traits of loquat fruit during postharvest life. Sci. Hortic., 197, 287–296. https://doi.org/10.1016/j.scienta.2015.09.051 DOI: https://doi.org/10.1016/j.scienta.2015.09.051
  24. Qi, H., Hu, W., Jiang, A., Tian, M., Li, Y. (2011). Extending shelf-life of fresh-cut ‘Fuji’ apples with chitosan-coatings. Innov. Food Sci. Emerg. Technol., 12(1), 62–66. https://doi.org/10.1016/j.ifset.2010.11.001 DOI: https://doi.org/10.1016/j.ifset.2010.11.001
  25. Ramin, A.A., Tabatabaie, F. (2003). Effect of various maturity stages at harvest on storability of persimmon fruits (Diospyros kaki L.). J. Agri. Sci. Technol., 5, 113–123.
  26. Rasouli, M., Khademi, O. (2018). Influence of storage temperature, hot water, and 1-Mcp treatments on the postharvest quality of ῾Karaj᾿ persimmon. Int. J. Fruit Sci., 18(3), 320–337. https://doi.org/10.1080/15538362.2017.1411862 DOI: https://doi.org/10.1080/15538362.2017.1411862
  27. Rivera-López, J., Vázquez-Ortiz, F.A., Ayala-Zavala, J.F., Sotelo-Mundo, R.R., González-Aguilar, G.A. (2005). Cutting shape and storage temperature affect overall quality of fresh cut papaya cv.‘Maradol’. J. Food Sci., 70(7), 482–489. https://doi.org/10.1111/j.1365-2621.2005.tb11496.x DOI: https://doi.org/10.1111/j.1365-2621.2005.tb11496.x
  28. Scalon, S.P.Q., Oshiro, A.M., Dresch, D.M. (2012). Postharvest conservation of guavira (Campomanesia adamantium Camb.) under different coating and temperatures of storage. Rev. Bras, Frutic., 34(4), 1022–1029. https://doi.org/10.1590/S0100-29452012000400008 DOI: https://doi.org/10.1590/S0100-29452012000400008
  29. Sritananan, S., Uthairatanakij, A., Jitareerat, P., Photchanachai, S., Vongcheeree, S. (2005). Effects of irradiation and chitosan coating on physiological changes of mangosteen fruit stored at room temperature. International Symposium on New Frontiers of Food and Non-Food Products, 2005 Sep 22–23, KMUTT, Bangkok (Thailand).
  30. Vargas, M., Pastor, C., Chiralt, A., McClements, D.J., Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Crit. Rev. Food Sci. Nutr., 48(6), 496–511. https://doi.org/10.1080/10408390701537344 DOI: https://doi.org/10.1080/10408390701537344
  31. Wahab, S.A.-M., Rashid, I.A.S. (2012). Safe postharvest treatments for controlling Penicillium molds and its impact maintaining navel orange fruits quality. Am. Eurasian J. Agric. Environ. Sci., 12(7), 973–982.
  32. Yokozawa T., Kim Y.A., Kim H.Y., Lee Y.A., Nonaka G. (2007). Protective effect of persimmon peels polyphenol against high glucose-induced oxidative stress in LLC-PK(1) cells. Food Chem. Toxicol., 45(10), 1979–1987. https://doi.org/10.1016/j.fct.2007.04.018 DOI: https://doi.org/10.1016/j.fct.2007.04.018
  33. Zhu, X., Wang, Q., Cao, J., Jiang, W. (2008). Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv. Tainong) fruits. J. Food Process. Preserv., 32(5), 770–784. https://doi.org/10.1111/j.1745-4549.2008.00213.x DOI: https://doi.org/10.1111/j.1745-4549.2008.00213.x

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.