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Asian Journal of Crop Science
  Year: 2019 | Volume: 11 | Issue: 1 | Page No.: 1-7
DOI: 10.3923/ajcs.2019.1.7
 
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Postharvest Treatments for Improving the Quality of Fresh and Processed Costata Persimmon Fruits

Ahmed Mohamed Saied Hussien , Omaima Mohamed Hafez, Nagwa Selmy Zayed, Malaka Abd Elfatah Saleh and Mohie Mostafa Kamil

Abstract:
Background and Objective: Kaki (Costata) is ripening differently than other fruits. Really, hard persimmons to ripen so expect to wait for several weeks for ripe. Persimmon contain relatively high content of dietary fibers, total and major phenolics, main minerals and trace elements make persimmon preferable for health. This study aimed to improve the quality of Kaki fruits through some postharvest treatments to remove astringency and ripening. Fruit leathers products provide attractive, colored and flavor, therefore, leather kaki of postharvest treated fruits were also prepared and evaluated to improve the quality of processed fruits. Materials and Methods: Postharvest pretreatment was carried out to improve the color quality of Kaki fruits by treating fruits separately with 0% (T1), 2% (T2), 3% (T3) calcium chloride solution and exposed to CO2 (T4). Moisture, protein, fat, fiber, ash, total solids, total sugars, reducing and non reducing sugars, total flavonoid, antioxidant of the samples were determined. Results: Postharvest treatments caused a noticeable increase in color parameters of Kaki fruits compared to untreated fruits. Where, T2 and T3 had the highest lightness value (L = 37.61 and 37.23); followed with T4 (35.76). While, redness (a*) maximized in T4 (19.61), followed with T2 (17.18) and T3 (15.50). Also chemically, protein content was maximized in postharvest treated fruits by CO2 (5.41%), followed with treated fruits with 3% Ca Cl2 (2.50%). But, TSS of treated kaki fruit juice was decreased slightly, where they ranged between 18.4-18.6 compared to untreated fruits (20.1). Furthermore, post harvest Kaki fruits were evaluated to produce leather product. The obtained Hunter color parameter showed that the lowest color parameters was found in leather of untreated fruits, while the highest value was found in leather of treated fruits with CO2. Conclusion: Sensory evaluation indicated that treated fruits not affected significantly in color, odor, appearance and overall acceptability of leather product.
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How to cite this article:

Ahmed Mohamed Saied Hussien, Omaima Mohamed Hafez, Nagwa Selmy Zayed, Malaka Abd Elfatah Saleh and Mohie Mostafa Kamil, 2019. Postharvest Treatments for Improving the Quality of Fresh and Processed Costata Persimmon Fruits. Asian Journal of Crop Science, 11: 1-7.

DOI: 10.3923/ajcs.2019.1.7

URL: https://scialert.net/abstract/?doi=ajcs.2019.1.7

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