Postharvest Biology and Technology of Persimmon

Besada, Cristina; Salvador, Alejandra

doi:10.1007/978-3-319-76843-4_16

Cited by 10 publications

(13 citation statements)

References 90 publications

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“…Changes in skin coloration have been reported to be linked with the main physicochemical changes during persimmon maturation (Salvador et al, 2007;Veberic et al, 2010), and skin color is habitually used as the maturity index for harvesting. In this study, the first harvest of each cultivar was carried out when fruit displayed a homogeneous orange to orange-red color, with no visible green background, according to Besada and Salvador (2018). The second harvest took place some 15 to 20 d later.…”

Section: Methodsmentioning

confidence: 99%

“…This may be a challenge as most persimmon cultivars are sensitive to chilling injuries when stored at low temperature. Flesh softening and flesh gelling are the main symptoms of this disorder (Besada and Salvador, 2018;Tessmer et al, 2019). Although a minimum firmness value is not established by current persimmon quality standards, according to previous studies, 20 N is considered the limiting firmness value from which fruit would not be acceptable for commercialization (Besada et al, 2010).…”

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confidence: 99%

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Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Fathi-Najafabadi¹,

Besada²,

Gil³

et al. 2020

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Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal range expansion is one of the current challenges for persimmon producers in this area. Moreover, the introduction of nonastringent persimmon cultivars is particularly interesting because they can be commercialized immediately after harvest without applying deastringency treatment before commercialization. This study evaluated the harvest period and the postharvest response of six Japanese nonastringent cultivars (Kanshu, Shinshu, Soshu, Suruga, Youhou, Izu). During two seasons, fruit from each cultivar were harvested at two maturity stages. Fruit quality (external color, firmness, and total soluble solids) was evaluated after harvest and after different commercial scenarios (domestic market: 7 days at 20 °C, market to European Union (EU): 5 days at 5 °C plus 5 days at 20 °C, and market to countries with cold-quarantine treatment requirements: 21 days at 0 °C plus 5 days at 20 °C). Cultivars Kanshu, Shinshu, Soshu, and Izu were identified as early cultivars, and Soshu was the earliest one, which reached commercial maturity at the beginning of September. These four cultivars showed good quality after simulating commercialization on domestic and EU markets. Cultivars Suruga and Youhou overlapped the current harvest window, but their low chilling injury sensitiveness is highlighted, so they are of special interest to be cold-stored at the end of the season to be commercialized in overseas markets.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Fathi-Najafabadi¹,

Besada²,

Gil³

et al. 2020

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“…Persimmon cultivars are divided into two categories, astringent and non-astringent, depending on their astringency level at harvest. Astringent persimmons are not edible when harvested due to the presence of high soluble tannin concentrations, which produce a dry puckering sensation in the mouth (Besada and Salvador 2018). 'Triumph' and 'Rojo Brillante' are the main cultivars from the Mediterranean region, both of which are astringent at harvest.…”

Section: Introductionmentioning

confidence: 99%

“…The most habitual treatment used to remove astringency in persimmon is based on exposing fruit to 95-98% CO 2 at 20 °C and 90% RH for 24 h (Besada and Salvador 2018). The effectiveness of this method lies in the fact that it triggers anaerobic respiration in fruit, which gives rise to the accumulation of acetaldehyde.…”

Section: Introductionmentioning

confidence: 99%

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

et al. 2021

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Nowadays the treatment based on applying high CO 2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialized, but it can cause quality problems for fruit during cold storage. The aim of this study was to evaluate the effectiveness of a recently patented astringency removal method based on applying a new wax whose formulation includes ethanol before commercial packaging. During two seasons, three treatments were evaluated in cv. Rojo Brillante and Triumph: 1) CO 2 -standard treatment; 2) waxed and packed in plastic film according to the patented method; 3) packed in plastic film without any treatment. During a third season, the new method's effectiveness in removing astringency was evaluated under industrial conditions. After treatments fruit was stored at 0°C for 15, 21 and 30 days before being transferred at 20°C to simulate a 5-days shelf-life.All the fruit treated with the new wax completely lost astringency after 30 days at 0°C, and commercial firmness was maintained. At the end of the storage, fruit quality was substantially higher in fruit submitted to the new treatment. CO 2 -treated fruit, manifested internal browning after 30 storage days and shelf-life, while this disorder was not detected in waxed fruit.

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“…Persimmon fruit ( Diospyros kaki Thunb.) is a species that originates from China and was introduced to Europe in the 17th century [ 1 ]. Spain recently became the second biggest producer of persimmon fruit in the world, with an expected production of 600,000 tons by 2020 centered mainly around the astringent cultivar “Rojo Brillante” due to its high quality and adaptation to climate conditions [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

Vilhena

Gil

Llorca

et al. 2020

Foods

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The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.

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Postharvest Biology and Technology of Persimmon

Cited by 10 publications

References 90 publications

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

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