Hot Water Treatment for Chilling Injury Reduction of Astringent ‘Rojo Brillante’ Persimmon at Different Maturity Stages

Besada, Cristina; Salvador, Alejandra; Arnal, L.; Martínez-Jávega, J.M.

doi:10.21273/hortsci.43.7.2120

Cited by 14 publications

(3 citation statements)

References 13 publications

(18 reference statements)

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“…Hence storage at low temperature is considered one of the most efficient tools to suppress fruit ripening as well as the development of decay. However, persimmon fruit shows chilling injury (CI) symptoms when stored at low temperature, 6 characterized by external browning with softening in which the susceptibility of this fruit to CI varies mainly with storage temperature and cultivar 7 . Also, the use of hypobaric and controlled‐atmosphere storage systems is expensive as well as difficult to run 8 .…”

Section: Introductionmentioning

confidence: 99%

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

2023

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BACKGROUNDPersimmon (Diospyros kaki L.) fruit is characterized by rapid metabolic changes following ripening, and softening occurs due to the gradual breakdown of the cell membrane by direct catabolic cascades of phospholipase D enzyme on the phospholipid bilayer. Cell membrane weakening is also enhanced by the generation of reactive oxygen species during stress conditions such as cold storage and postharvest handling. This research evaluated the postharvest hexanal dipping application on persimmon fruit storage quality.RESULTSThe response of ‘MKÜ Harbiye’ persimmon fruit to exogenous hexanal at different concentrations (0.04% and 0.08%, named as HEX‐I and HEX‐II, respectively) on quality parameters, chilling injury (CI), microbial growth, antioxidant compounds and free radical scavenging capacity (FRSC) during storage at 0 °C and 80–90 ± 5% relative humidity for 120 days were evaluated. Both hexanal treatments retained quality and delayed senescence, as indicated by greener peel (lower a* and L* values), higher firmness, total phenol concentration, FRSC and titratable acidity, but lower weight loss, electrical conductivity, rate of CO2, ethylene production, decay and microbial growth than the control. Total soluble solids were lower in treated fruit than the control up to 100 days, and were much lower in HEX‐I treatment as compared to HEX‐II treatment. HEX‐I treatment exhibited lower CI than the other treatments during storage.CONCLUSIONHexanal at 0.04% could be used to increase the storage period of ‘MKÜ Harbiye’ persimmon fruit up to 120 days at 0 °C and 80–90 ± 5% relative humidity by retaining quality and delaying senescence. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

2023

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“…Higher TSS in control fruit may be due to increased water loss and hydrolysis of starch into simple sugars. Previous studies have shown that hot water treatment is effective in lowering the starch hydrolysis in persimmon (Besada et al, 2008; Khademi et al, 2014) and Thai lime (Kaewsuksaeng et al, 2015). Naser et al (2018) also found that a combination of hot water and calcium lactate preserves the nutritional quality of persimmon fruits during postharvest storage.…”

Section: Resultsmentioning

confidence: 99%

Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage

Su-Mon

Asrey

Meena

et al. 2022

Food sci. technol. int.

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Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attributes of banana fruits treated with hot water (50°C for 7 min) and aqueous CL dipping (1, 2, and 3% for 2 min). Treated fruits were stored under ambient conditions (22–25°C temperature and 60–65% of relative humidity) for up to 9 days. The study showed that combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits. Also, CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits. At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits. The findings indicated that pre-storage combined use of HW and CL has a great potential to preserve quality, delay ripening, and reduce sugar spots, and postharvest decay loss in banana fruit without any adverse effect on consumer appeal.

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“…According to Lima et al [53], during the growth and ripening of 'Fuyu' persimmon, fruit firmness decreases considerably, particularly during the last few days of the developmental period. This effect was more pronounced in astringent persimmons treated for 20 or 30 min at 45 ºC, which exhibited substantial softening [54]. The decline in firmness is due to the release of water and enzymatic activity that disrupts the cell wall [55] and this parameter may vary according to the fruit size [56].…”

Section: Discussionmentioning

confidence: 99%

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Oliveira,

Schmidt,

Raga

2023

JEAI

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Because of fruit fly incidence, importing countries impose phytosanitary barriers to prevent the entry and spread of infested fruits. When fruits are not grown in fruit fly-free areas, some countries require quarantine treatments for fruit disinfestation before or during shipping. The objective of this study was to evaluate the use of a hydrothermal treatment as a quarantine treatment for ‘Fuyu’ persimmons infested with two fruit fly species to maintain fruit quality. Hot water treatment (HWT) was applied to eggs and third-instar larvae of Ceratitis capitata and Anastrepha fraterculus in vitro at 42º, 44º, 46º, 48º, and 50 ºC for 20, 30, 40, 50, 60, and 90 min. Persimmon fruit infested by C. capitata and A. fraterculus eggs and third-instar larvae were subjected to 44 ºC for 60 and 90 min, 46 °C for 20 and 30 min; and 48 °C for 20 min. Untreated infested fruits were used to estimate the rate of fruit fly infestation. Pulp firmness, skin and pulp colors, titratable acidity, pH, and total soluble solids were measured to evaluate the effect of HWT on fruit quality. The increase in temperature and immersion time decreased the pupation and emergence of adults of C. capitata and A. fraterculus in vitro. C. capitata eggs treated in vitro at temperatures ≥ 46 ºC for 30 min did not produce pupae. A. fraterculus eggs treated in vitro at 46 ºC for 20 min exhibited no larval hatching. No pupae were obtained from third-instar larvae of both fruit fly species treated at 44 ºC for 60 min. Infested ‘Fuyu’ persimmons treated at 44 ºC for 90 min did not exhibit the emergence of adults of C. capitata or A. fraterculus. Except for pH, in general, ‘Fuyu’ persimmons subjected to HWT demonstrated no alterations of skin or pulp texture, skin coloration, titratable total acidity, or total soluble solids. The results suggest that HWT is a potential quarantine treatment for the export of ‘Fuyu’ persimmons.

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Hot Water Treatment for Chilling Injury Reduction of Astringent ‘Rojo Brillante’ Persimmon at Different Maturity Stages

Cited by 14 publications

References 13 publications

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

Postharvest hexanal application delays senescence and maintains quality in persimmon fruit during low‐temperature storage

Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

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