Postharvest nitric oxide treatment of persimmon (Diospyros kaki l.) improves fruit quality during storage

Shahkoomahally, S, Ramezanian, A and Farahnaky, A 2015, 'Postharvest nitric oxide treatment of persimmon (Diospyros kaki l.) improves fruit quality during storage', Fruits, vol. 70, no. 2, pp. 63-68.


Document type: Journal Article
Collection: Journal Articles

Title Postharvest nitric oxide treatment of persimmon (Diospyros kaki l.) improves fruit quality during storage
Author(s) Shahkoomahally, S
Ramezanian, A
Farahnaky, A
Year 2015
Journal name Fruits
Volume number 70
Issue number 2
Start page 63
End page 68
Total pages 6
Publisher EDP Sciences
Abstract The effects of nitric oxide (NO) on postharvest ripening of persimmon were investigated. Materials and methods. Fruit were dipped for 30 min in 1.0 and 1.5 mM sodium nitroprusside (SNP), a nitric oxide donor, and stored at 1 °C and 90% relative humidity for 56 days. Changes in total antioxidant activity, total phenol compounds, color, firmness, soluble tannins and weight loss were evaluated. Results and discussion. The results showed that fruit ripening was significantly delayed by SNP. Application of 1.0 and 1.5 mM SNP delayed weight loss and retained greater total antioxidant activity, total phenolic compounds and firmness compared to the control treatments. No significant differences were observed between the two concentrations of SNP. Conclusion. These results demonstrated that postharvest NO application has potential to delay ripening and maintain quality of harvested persimmon fruit.
Subject Food Processing
Keyword(s) Antioxidant activity
Diospyros kaki
Iran
Phenolic compounds
Postharvest management
Refrigeration
DOI - identifier 10.1051/fruits/2014045
Copyright notice © Cirad/EDP Sciences 2015
ISSN 0248-1294
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