Analysis of Main Quality Characteristics of Persimmon (Diospyros Kaki L.) Fruits.

Abstract

Persimmon (Diospyros kaki L.) is an important commercial and deciduous fruit tree with lots of cultivars. It is grown in various countries and is increasingly appreciated for its nutritional value, health benefits and rich flavor. In this research, persimmon fruits were used as plant materials to evaluate the main fruit quality characteristics of 34 different cultivars and to study the effect of ethylene and salicylic acid (SA) in main quality characteristic of two persimmon cultivars, namely "Xiaofangshi" and "Naiyoushi", during different ripening stages. The average weight of fruit of non-astringent persimmon cultivars was heavier compared to astringent persimmon, while the differences in fruit shapes index among all the astringent persimmon cultivars was larger than that of non-astringent persimmon cultivars. Moreover, the average total soluble solids of the astringent persimmon cultivars was higher than that of the non-astringent persimmons, while titratable acidity was basically consistent in both non-astringent and astringent persimmon cultivars. On the other hand, results showed that there were no significant differences in main fruit quality including fruit weight, diameter and fruit shape index in two different cultivars during different ripening stages. While, both fruit firmness and total soluble solids showed significant differences in both two cultivars, results revealed that fruit treated with ethylene had the lowest firmness and the highest total soluble solids followed by control fruits, while fruit treated with SA had the highest firmness and the lowest total soluble solids. A comparison of fruit color between different persimmon cultivars showed that both the pulp and the peel of astringent persimmon had deeper orange red color compared to non-astrignant cultivar. Moreover, hue angle (H°) of both "Xiaofangshi" and "Naiyoushi" was higher at harvest then decreased in different treatment during different ripening stages reflected the development in the color of fruit to deep orange.Copy Right, IJAR, 2017,. All rights reserved.

Quality (Physico-chemical) attributes of Fuyu persimmon (Diospyros kaki L.) fruit

“…The colour of peel and flesh matched orange group (28 A) and Yellow-orange group (22 A), respectively as per Royal Horticulture Society Colour Chart. These findings exist in conformity to such an extent of results obtained by Hadi et al (2017) [12] and Gautam et al…”

“…15.51 ºB in Rojo Brillante and Gautam et al (2020) [11] in fuyu persimmon with and without persimmon were 16.16 and 15.95 °B, respectively. Similar results for titratable acidity recorded by Hadi et al (2017) [12] and Gautam et al (2020) [11] varied from 0.72 to 0.11 in Gongchengyueshi and Haiyangdabianshi variety of persimmon and 0.13 and 0.12 percent in with peel and without peel Fuyu persimmon fruit, respectively. The data for pH was observed by Khan et al (2019) was 5.31 and average value of pH 3.87 and 3.75 in fuyu persimmon with and without peel.…”

“…(2020) [11] . Hadi et al (2017) [12] recorded L colour value of 36.50 for lightness of bigger sized fruit, 26.20 and 16.00 for yellow and redness of small sized, respectively. The colour of fruit analysed by Royal Horticulture Society Colour Chart for fruit peel and flesh belongs to orange group (28 A) and yellow-orange (22 A) for fuyu persimmon as given by Gautam et al (2020) [11] , respectively.…”

“…The district Kullu, Solan, Mandi and Shimla of Himachal Pradesh are well known for the production of persimmon (Anonymous, 2018) [2] . Depending upon the level of astringency, the fruits of Diospyros kaki are classified into astringent and non-astringent cultivars (Hadi et al, 2017) [12] . The astringent variety includes Red, Saijo, Honan, Triumph and Hachiya while non-astringent includes Fuyu, Gosho, Imoto, Izo and Surya (Singh et al, 2011) [24] .…”