Phenolics and physico-chemical characteristics of persimmon during post-harvest storage.
Garden picked mature but unripe fresh persimmon fruits were unipackaged in different thicknesses of polyethylene (PE) and stored at room (18.5-30 degrees C) and refrigerated temperature (6 +/- 1 degrees C). Maximum mean methanol extractable sinapine (0.168%), catechin (1.51%), and leucoanthocyanidine (10.94 delta A550/g) were recorded in the unipackaged samples kept at room temperature during 6 weeks storage, whereas the minimum values for water extractable phenolics (sinapin, catechin and procyanidin) were recorded in unipackaged samples under refrigerated temperature. The mean maximum weight loss of 12.58 and 7.90% was recorded in control samples kept at room temperature and low temperature, respectively. The weight loss for unipackaged in different thicknesses of PE ranged between 0.93-0.96% and 0.43-0.45% for samples kept at room and low temperature, respectively. Changes in texture values were significantly faster in control than unipackaged samples (P < 0.05). Low temperature combined with unipackaging in PE film performed better for the maintenance of overall fruit quality during post-harvest storage.
Bibi
N
N
Nuclear Institute for Food and Agriculture, P.O. Box 446, PAK-Tarnab, Peshawar, Pakistan. nifa@poh.paknetcom.pk
Chaudry
M A
MA
Khan
F
F
Ali
Z
Z
Sattar
A
A
D044946:Biflavonoids; D002392:Catechin / Q000737:chemistry; D002794:Choline / Q000031:analogs & derivatives / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D020959:Polyethylene / Q000737:chemistry; D044945:Proanthocyanidins; D012034:Refrigeration; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014867:Water
D044946:Biflavonoids; D010636:Phenols; D044945:Proanthocyanidins; D014867:Water; C005685:sinapine; C017674:procyanidin; D002392:Catechin; D020959:Polyethylene; D002794:Choline