Chitosan solution improves postharvest life of persimmon stored under ambient condition

Persimmon is a climacteric fruit and very perishable. Changes in several physiological attributes greatly affect its quality and market value. The current study was designed to assess the effect of chitosan solution (an edible coating material that can improve postharvest performance) on physico-chemical attributes of persimmon fruit during storage. Persimmon fruits were harvested, cleaned and then dipped in various chitosan concentrations (1%, 2% and 3%) for 5, 10 and 15 min. The treated fruits were stored at 25?29?C, 55?70% RH for 28 days. Results indicated that fruits coated with 3% chitosan solution had maximum volume, firmness, ascorbic acid, titratable acidity and minimum juice, TSS, pH, TSS/acid ratio, decay incidence and weight loss. Similarly, the performance was better in fruits dipped for 15 min. It was concluded that persimmon fruits dipped in 3% chitosan solution for 15 min could improve its postharvest performance when stored under ambient condition. IntroductionPersimmon (Diospyros kaki L.) fruit belongs to?family Ebenaceae and its origin is China [Yokozawa?et al. 2007]. Persimmon fruit is considered a neutraceutical, as it is a rich source of dietary fibres, minerals and vitamins that are responsible for reduction of?many diseases. Similarly, it also contains carotenoids, ascorbic acid and phenolic contents, having good?antioxidant, anticarcinogenic and antimutagenic activities. Persimmon leaves and fruits have been used?traditionally in China for the treatment of burns, bleeding, hypertension, paralysis, dyspnoea and cough?[Butt et al. 2015]. Persimmon fruits are very perishable in nature and?during storage, high rate of water loss due to evaporation and transpiration greatly affects its market value?and quality. In addition, the pathogens attack and several physiological disorders also results in short shelf?life of the fruits [Gorinstein et al. 2001]. Persimmon?fruit ripening is associated with ethylene biosynthesis, pigments changes and increasing concentration of total soluble solid. During early maturity, ethylene?biosynthesis in persimmon fruit is high and leads to?rapid senescence. Therefore, many researchers around the world are using numerous techniques that?may help in prolonging the post-harvest life of fruits,?especially persimmon, including treatment with hot?air [Luo 2006], control and modified atmospheric storages [Dorria et al. 2011], hypobaric treatment [Bibi?et al. 2021], gamma irradiations [Golding et al. 2020],?hot water and low temperature storages [Rasouli and?Khademi 2018] and various types of packaging materials [Cia et al. 2006], etc.Edible coatingsApplication of edible coatings i.e. dipping fruits?in an edible material that can be eaten with fruit is?comparatively a new technique that can be utilized?for prolonging its post-harvest life and maintains the?quality of fruit. Edible coating material has the ability?to form a semi permeable covering on outer surface of?the fruit that minimizes loss of water, reduces the rate?of respiration, control metabolic and oxidative reactions inside the fruits as well as lower the chances of?microbial attack [Vargas et al. 2008]. A large number?of edible coating materials including sun flower oil,?coconut oil, olive oil, bee wax, carnauba wax, chitosan, etc. have been practiced on different fruits to?maximize the postharvest life of fruits and vegetables. Chitosan as edible coatingAmong these edible coating materials, chitosan is a polysaccharide, having high molecular weight that can be obtained by deacetylation of chitin extracted from exoskeletons of insects, crustaceans and fungi [Muzzarelli et al. 2012]. Chitosan not only regulates exchange of respiratory gases but also minimizes transpiration of water from the outer? surface of fruits and thus delaying the ripening and senescence processes. Earlier findings have shown that chitosan coating is nontoxic, biodegradable, biocompatible and long lasting having antimicrobial and antifungal properties [Amariz et al. 2010]. Keeping in mind the high perishability characteristics of persimmon fruit and effectiveness of chitosan?in preservation of fresh fruits, the present study was?planned to study the influence of different chitosan?concentrations and dipping time on the physiochemical attributes of persimmon fruits during storage.? SourcesEffect of chitosan on post-harvest shelf life of persimmon?(Diospyros kaki L.)Mehboob Alam, Shaukat Ali, Sultan Akbar Jadoon, Masood Ahmad,?Asim Muhammad, Syed Tanveer Shah, Imran Ahmad,?Abdur Rab, Zawar Hussain & Liaqat AliActa Sci. Pol. Hortorum Cultus, 22(2) 2023, 27?43 https://czasopisma.up.lublin.pl/index.php/asphc/article/view/727Picture by Anecoop, La cooperativa COAGRI, especializada en kaki Persimon?, nuevo socio de Anecoophttps://anecoop.com/la-cooperativa-coagri-especializada-en-kaki-persimon-nuevo-socio-de-anecoop/