Effect of chitosan on post-harvest shelf life of persimmon (Diospyros kaki L.)
Mehboob Alam
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://orcid.org/0000-0001-6663-6261
Shaukat Ali
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://orcid.org/0009-0008-0477-0754
Syed Tanveer Shah
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://orcid.org/0000-0002-1373-1991
Zawar Hussain
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://orcid.org/0000-0002-0746-8218
Liaqat Ali
Cholistan Institute of Desert Studies, The Islamia University of Bahawalpur, Bahawalpur, Pakistanhttps://orcid.org/0000-0002-5847-3105
Abdur Rab
Department of Horticulture, The University of Agriculture Peshawar, PakistanAsim Muhammad
Department of Agronomy, The University of Agribulture Peshawar, Pakistanhttps://orcid.org/0000-0002-4018-4014
Sultan Akbar Jadoon
Department of Plant Breeding and Genetics, The University of Agriculture Peshawar, PakistanMasood Ahmad
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://orcid.org/0000-0002-6831-6701
Imran Ahmad
Department of Horticulture, The University of Agriculture Peshawar, Pakistanhttps://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 lifeReferences
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Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0001-6663-6261
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0009-0008-0477-0754
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-1373-1991
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-0746-8218
Cholistan Institute of Desert Studies, The Islamia University of Bahawalpur, Bahawalpur, Pakistan https://orcid.org/0000-0002-5847-3105
Department of Horticulture, The University of Agriculture Peshawar, Pakistan
Department of Agronomy, The University of Agribulture Peshawar, Pakistan https://orcid.org/0000-0002-4018-4014
Department of Plant Breeding and Genetics, The University of Agriculture Peshawar, Pakistan
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0002-6831-6701
Department of Horticulture, The University of Agriculture Peshawar, Pakistan https://orcid.org/0000-0001-9980-5180
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