ARTIFICIAL RIPENING OF 'SHIRAZ' PERSIMMON (DIOSPYROS KAKI THUNB. CV. SHIRAZ) PRIOR TO MARKETING

A. Zakerin, M.M. Jowkar, A. Rahmaniyan
Although persimmon is one of the traditional fruits in Iran, production is only 7320 tons. Persimmon consumption has been decreasing because of consumers’ adverse reaction to the astringency of Iranian cultivars and this has led to a decrease in cultivated area. Also both growers and handler's lack knowledge about how to remove astringency before sending fruit to the market. This study was carried out to develop a simple and economical method for removing astringency of local cultivars that could be recommended to the industry. Fruit of a local cultivar (cv. Shiraz) in Fars province, Iran were harvested at commercial maturity (breaker stage). Fruit were dipped in ethanol (20, 35 and 50%), acetic acid (3, 6 and 10%), commercial vinegar, hot water (50°C) or tap water (as a control) for 30 min. Total soluble solids (TSS), vitamin C, total acid, pH and tannic acid of treated fruit were measured at 4 day intervals after storage in common local stores. Vitamin C and TSS were highest in the ethanol 20%, hot water and ethanol 35% treatments respectively. Total acid was highest in 10% and 6% acetic acid treatments. Tannins were highest in the control treatment and lowest in ethanol 20%, hot water followed by ethanol 35% treatments. Fruit juice pH was also highest in ethanol 20%, 35% and hot water respectively. Although tannic acid and total acid decreased during storage, fruit juice pH and total soluble solids increased. Weight loss was least in ethanol 20, 35, 50% and hot water treatments respectively. These results suggest that a pre-storage treatment with hot water has potential to reduce astringency of ‘Shiraz’ persimmon before a short storage period and supply to markets.
Zakerin, A., Jowkar, M.M. and Rahmaniyan, A. (2008). ARTIFICIAL RIPENING OF 'SHIRAZ' PERSIMMON (DIOSPYROS KAKI THUNB. CV. SHIRAZ) PRIOR TO MARKETING. Acta Hortic. 768, 195-200
DOI: 10.17660/ActaHortic.2008.768.23
https://doi.org/10.17660/ActaHortic.2008.768.23
acetic acid, artificial ripening, astringent persimmon, ethanol, postharvest, 'Shiraz'
English

Acta Horticulturae