Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage

Autores UPV
Revista CyTA-Journal of Food


Persimmon production has increased considerably, thanks to techniques for removing astringency whilst maintaining the strong consistency. Currently, the needs of cooperatives are focused on increasing the commercial period. Thus, the aim of this study was to analyze the effect of preharvest treatments (paclobutrazol (PBZ) and Ethephon to accelerate ripening and GA3 to delay it) on persimmon size, composition, color index (CI), texture and antioxidant properties over 11 days of postharvest storage at 4ºC. The results showed that the size of fruits subjected to preharvest treatment was smaller than in untreated fruit. Moreover, CI of the apical zone was higher in samples of standard ripening throughout the first few days of storage. It is also noteworthy that the treated fruits at the beginning of storage reported greater antioxidant properties. Finally, the evolution of the antioxidants has been fitted with a first-order model to predict their kinetic degradation depending on the persimmon harvest period.