POSTHARVEST QUALITY OF 'HACHIYA' ASTRINGENT PERSIMMONS (DIOSPYROS KAKI L.) AS AFFECTED BY HOT WATER TREATMENT AND MODIFIED ATMOSPHERE PACKAGING

Ozer M. H., Akbudak B., Altioglu I.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.25, no.1, pp.57-62, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 1
  • Publication Date: 2013
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.57-62
  • Bursa Uludag University Affiliated: Yes

Abstract

This study was conducted with the aim of determining the effects of hot water and modified atmosphere packaging (MAP) on some quality changes in the astringent persimmon cv 'Hachiya'. The harvested fruits were immersed in 48 degrees C water for 10 minutes, and different thickness polyethylene plastic packaging materials were used for the MAP. Treated and untreated fruits were stored at 0 degrees +/- 1 degrees C and 90 +/- 5% relative humidity for 90 days. After the storage period, they were kept at 20 degrees +/- 1 degrees C and 60 +/- 5% RH for 7 days to determine their shelf life. The HW+50 mu PE treatment was better compared with the other treatments.