Full Length Research Paper

The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons

Ahmet Erhan Özdemir*, Elif Ertürk Çandır, Celil Toplu, Mustafa Kaplankıran, Ercan Yıldız and Ceren Inan

Mustafa Kemal University, Faculty of Agriculture, Department of Horticulture, 31034 Antakya, Hatay, Turkey

*Corresponding author. E-mail: erhan@mku.edu.tr, aerhanozdemir@gmail.com.

Tel: +90 326-245 5849. Fax: +90 326-245 5832.

Accepted 31 August, 2009

   Abstract

The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55°C for 10 or 20 min. Treated and untreated fruits were then kept at 0°C, 85 - 90% relative humidity for 5 months. Percentage weight loss, fruit flesh firmness (kg force), total soluble solids (%), pH, titratable acidity (g malic asid/100ml), fruit skin color (L* and h°), appearance (1 - 5) and incident of fungal decay and physiological disorders (skin and flesh browning) and drying calyx were determined at a month interval. During storage, fruit flesh firmness and titratable acidity decreased while weight loss and total soluble solid content increased. Physiological and fungal disorders were observed at 3^rd month of storage. Hot water dips reduced incidence of chilling injury. 50°C for 10 or 20 min and 55°C for 10 min were the best treatments. Fuyu persimmon fruits could be stored for 4 months successfully.

Key words: Persimmon, fuyu, cold storage, hot water, chilling injury.