18Dec 2017

ANALYSIS OF MAIN QUALITY CHARACTERISTICS OF PERSIMMON (DIOSPYROS KAKI L.) FRUITS.

  • College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China.
  • Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou, China.
  • University of Gezira, Wad Medani P.O. Box 20, Sudan.
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Persimmon (Diospyros kaki L.) is an important commercial and deciduous fruit tree with lots of cultivars. It is grown in various countries and is increasingly appreciated for its nutritional value, health benefits and rich flavor. In this research, persimmon fruits were used as plant materials to evaluate the main fruit quality characteristics of 34 different cultivars and to study the effect of ethylene and salicylic acid (SA) in main quality characteristic of two persimmon cultivars, namely ?Xiaofangshi? and ?Naiyoushi?, during different ripening stages. The average weight of fruit of non-astringent persimmon cultivars was heavier compared to astringent persimmon, while the differences in fruit shapes index among all the astringent persimmon cultivars was larger than that of non-astringent persimmon cultivars. Moreover, the average total soluble solids of the astringent persimmon cultivars was higher than that of the non-astringent persimmons, while titratable acidity was basically consistent in both non-astringent and astringent persimmon cultivars. On the other hand, results showed that there were no significant differences in main fruit quality including fruit weight, diameter and fruit shape index in two different cultivars during different ripening stages. While, both fruit firmness and total soluble solids showed significant differences in both two cultivars, results revealed that fruit treated with ethylene had the lowest firmness and the highest total soluble solids followed by control fruits, while fruit treated with SA had the highest firmness and the lowest total soluble solids. A comparison of fruit color between different persimmon cultivars showed that both the pulp and the peel of astringent persimmon had deeper orange red color compared to non-astrignant cultivar. Moreover, hue angle (H?) of both ?Xiaofangshi? and ?Naiyoushi? was higher at harvest then decreased in different treatment during different ripening stages reflected the development in the color of fruit to deep orange.

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[Muna Ahmed Mohamed El Hadi, Qingzhong Bu, Boxue Ge, Chao Cao and Chunhua Zhou. (2017); ANALYSIS OF MAIN QUALITY CHARACTERISTICS OF PERSIMMON (DIOSPYROS KAKI L.) FRUITS. Int. J. of Adv. Res. 5 (Dec). 970-986] (ISSN 2320-5407). www.journalijar.com

Chunhua Zhou
Yangzhou University, China

DOI:

Article DOI: 10.21474/IJAR01/6046      
DOI URL: https://dx.doi.org/10.21474/IJAR01/6046

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