Preconditioning heat and humidity treatment for decreasing storage defects in ‘Fuyu’ persimmon

Park, Sung Jin; Ahn, Gwang Hwan; Garcia, Coralia V.; Choi, Seong Jin; Kim, Jun Tae

doi:10.1080/01140671.2017.1373679

Cited by 2 publications

(1 citation statement)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The persimmon tree has been grown in China, Korea, and Japan for thousands of years, leading many to believe that it originated in China. The world's major producers of persimmons are China, Korea, Japan, Brazil, and Azerbaijan, with a total production of more than 4 million tons in 2014 [2]. At harvest time, astringent fruits and non-astringent fruits are separated from one another based on the degree of astringency in their persimmon counterparts.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

Mahdi,

Fadhil

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The purpose of this study was to examine the impact of different treatments on two cultivars of persimmon fruit, Diospyros kaki L. cvs. Fuyu and Hachiya. Specifically, the study aimed to investigate the effects of dipping the fruits in hot water at various temperatures (20°C as control, 40°C, and 50°C) for a duration of 5 minutes, as well as dipping them in chitosan solution at concentrations of 1% and 2% for 5 minutes. Additionally, the study explored the influence of two packaging methods, namely vacuum polyethylene packaging and non-vacuum polyethylene packaging. The impact of storing two cultivars of persimmon fruit in a cold room at a temperature of 1°C and relative humidity (RH) ranging from 80% to 90% for a duration of four months on their storage behavior was examined. Following the storage time, it was observed that Fuyu persimmon cultivar exhibited a notable reduction in fruit weight, whereas Hachiya persimmon fruits displayed significantly greater levels of total soluble solids and ascorbic acid content. The application of dipping treatments was found to effectively mitigate fruit weight loss. Notably, immersing persimmon fruit in hot water at a temperature of 40°C yielded a significant increase in the overall concentration of soluble solids. The implementation of vacuum packaging resulted in a decrease in fruit weight loss, while concurrently leading to an increase in the levels of carotene and ascorbic acid. The quality of persimmon fruit was maintained through the interaction of CVS, dipping treatments, and vacuum packaging.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

Mahdi,

Fadhil

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies

Kim

Park

et al. 2020

Applied Sciences

View full text Add to dashboard Cite

The current study attempted to understand the interaction profiles of phytoconstituents in new and traditionally used fruit cultivars with human serum albumin (HSA) in the context of predicting the biological role under in vivo conditions. Therefore, polyphenols, flavonoids, flavanols, tannins, vitamin C, secondary metabolites and their antioxidant capacities of organic kiwifruit Actinidia (A.) eriantha cv. Bidan (AEB) and A. arguta cv. Cheongsan (AAC), as new cultivars grown in Korea, and widely consumed A. deliciosa cv. Hayward (ADH) and Diospyros kaki Thunb. cv. Fuyu (DKF) were determined and compared. All investigated fruits showed relatively high antioxidant capacities. To complement the bioactivity of these fruits, the binding properties between extracted polyphenols and HSA were determined by 3D-fluorescence spectroscopy and docking studies. The most bioactive was AEB with the highest percentage of binding, following by AAC, ADH and DKF. Our study for the first time unveils the differential binding properties of kiwifruit and persimmon phytoconstituents with HSA. Although cultivars possess virtually the same phytoconstituents, presence of one unique compound significantly alters the binding properties of HSA. The results of fluorescence quenching and molecular docking showed that these fruits possess multiple properties, which have a great potential to be used in industry with emphasis on the formulation of functional foods and medicinal applications.

show abstract

Preconditioning heat and humidity treatment for decreasing storage defects in ‘Fuyu’ persimmon

Cited by 2 publications

References 11 publications

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies

Contact Info

Product

Resources

About