Effect of irradiation, hot water and coating as post-harvest treatments on storage ability of costata persimmons

Abstract EN

Mature Diospyros Kaki L.cv.Costata fruits were exposed to radiation at doses of 0 ,1.5 , 2.5 and 3.5 K.Gy or dipped in hot water (45°C for 5 min.) or coated with edible films with Preparation of Plasticized Starch ( PLST ) , carboxymethyl cellulose (C M C), chitosan and filler such as glycerol coatings then stored at 0 ± 2˚C and 90-95 % RH during 2012 and 2013 seasons.

The results showed that, discarded fruits and weight loss % were reduced with coating (CMC) and irradiation treatments.

The reduction in fruit firmness and shelf life greatly improved with the used treatments up to 20 days of cold storage.

On the other hand, a slight effect on T.S.S.

% and titratable acidity were observed with the used treatments.

The high content of L-ascorbic acid was obtained with the fruits coated with (CMC).

Respiration rate was clearly reduced with coating and irradiation treatments, whereas hot water treatment has a slight effect on respiration rate.

Generally, it could be concluded that coating or irradiation of Diospyros Kaki L.cv.Costata fruits at 1.5 or 2.5 K.Gy from gamma rays.

are considered as good supplementary refrigeration treatments, for extended marketing ability.

Of this cultivar.