Postharvest hot water and sodium bicarbonate treatments to maintain quality and reduce decay development of 'Hachiya' persimmon fruits in storage

'Hachiya' persimmon cultivars were grown commercially in western regions of Turkey. During storage period of persimmon fruits, many physiological and pathological disorders occur. This study was conducted for two years to determine the effects of postharvest heat and sodium bicarbonate treatments on major quality parameters and decay development of 'Hachiya' persimmon fruits. Persimmon fruit were dipped in hot water at 50 and 55°C for 2 min or immersed in 2% sodium bicarbonate solution for 2 min. As control treatment, fruits were dipped into water at 20°C for 2 min. Treated fruits were air-dried, placed in commercial plastic boxes, stored at 0.5±0.5°C and 90-95% RH for 60 days. Hot water was the most effective treatment on prevention of decay development compared to the other tested treatments. Especially when the fruits were dipped into 50°C hot water for 2 min, the decay incidence was quite low. Fruit flesh firmness, total phenolic content and antioxidant activity of fruit treated with hot water were higher than the control fruit after 60 days of storage. The effects of treatments on total soluble solids, L-ascorbic acid, tannin content, respiration rate and ethylene production were not statistically significant. Results showed that, hot water and sodium bicarbonate treatments exert positive effects on preservation of quality and reduction of decay development of persimmon fruits in cold storage.