The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons

ÖZDEMİR A. E., ÇANDIR E., TOPLU C., KAPLANKIRAN M., YILDIZ E., İNAN C.

AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, cilt.4, sa.10, ss.1058-1063, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 4 Sayı: 10
  • Basım Tarihi: 2009
  • Dergi Adı: AFRICAN JOURNAL OF AGRICULTURAL RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1058-1063
  • Erciyes Üniversitesi Adresli: Hayır

Özet

The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55 degrees C for 10 or 20 min. Treated and untreated fruits were then kept at 0 degrees C, 85 - 90% relative humidity for 5 months. Percentage weight loss, fruit flesh firmness (kg force), total soluble solids (%), pH, titratable acidity (g malic asid/100ml), fruit skin color (L* and h degrees), appearance (1 - 5) and incident of fungal decay and physiological disorders (skin and flesh browning) and drying calyx were determined at a month interval. During storage, fruit flesh firmness and titratable acidity decreased while weight loss and total soluble solid content increased. Physiological and fungal disorders were observed at 3(rd) month of storage. Hot water dips reduced incidence of chilling injury. 50 degrees C for 10 or 20 min and 55 degrees C for 10 min were the best treatments. Fuyu persimmon fruits could be stored for 4 months successfully.