Preserving Quality and Extending Shelf Life of Climacteric Persimmon Fruits Using Melatonin and Modified Atmosphere Packaging
Yükleniyor...
Dosyalar
Tarih
2025-04
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Quality and product losses during the postharvest storage of climacteric persimmon fruits pose significant challenges due to their short shelf life and limited marketing period. This study examined the effects of melatonin (1 mM) and modified atmosphere packaging (MAP) on preserving the quality, biochemical properties, and organic acid contents of persimmons, as well as extending their shelf life during storage at 0°C ± 0.5°C. The MAP resulted in the lowest weight loss, recording only 6.63%. The combination of melatonin and MAP provided the highest fruit firmness at 8.69 kg/cm2, along with a total antioxidant level of 12.40 μmol TE 100 g-1. Additionally, this treatment improved total phenolic content and most individual organic acids, except for fumaric acid, which was highest in the MAP treatment. The organic acid contents of the fruits varied during storage, depending on the specific acid. Malic acid was the predominant organic acid and was consistently better preserved by the treatments compared to the control. It is important to note that the reduction in malic acid was approximately 1.5 times less in the treated fruits than in the controls, while the decline of other organic acids was 3-4 times greater. In conclusion, both MAP and the combination of melatonin and MAP were effective methods for preserving the quality attributes and extending the shelf life of persimmon fruits.
Açıklama
Anahtar Kelimeler
Diospyros kaki, melatonin, modified atmosphere packaging, organic acids.
Kaynak
Food Science & Nutrition
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
13
Sayı
4
Künye
Kucuker, E., Gundogdu, M., Güler, E., Sumbul, A., Tekin, O., & Hallac, B. (2025). Preserving Quality and Extending Shelf Life of Climacteric Persimmon Fruits Using Melatonin and Modified Atmosphere Packaging. Food Science & Nutrition, 13(4), e70143.
