Received: 24-05-2024
Accepted: 18-01-2019
Published: 31-05-2024
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Effect of Chitosan Concentrationson the Quality and Shelf Life ofThach That PersimmonFruits
Keywords
Persimmon, chitosan, preservation
Abstract
The objective of this study was to identìythe most suitable chitosan concentration for postharvest storage of Thach That persimmon (Diospyros kakiThunb.)fruits.Thepersimmonfruitswere firstly exposed toethylene, then treated with different chitosan concentrations of 1%; 1.5%; 2.0% and 2.5%, and finallystored under cold temperature (6-80C). Results showed that chitosan treatment considerably reduced the quality degradation of persimmons during the storage period. Chitosan concentration of 2.0% yieldedlowestweight loss, slowest change infruit color and firmness. Other biochemical parameters such as total acidity, tannin content reduced most slowly while the total sugar content increased most slowly in all samples. Using chitosan concentration of2.0%,Thach Thatpersimmonfruitscan be stored for25 days under cold temperature with good quality.
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