Volume 14, Issue 65 (vol. 14, no. 65 2025)
2025, 14(65): 209-224 |
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Soleimani B, Rabiei V, Razavi F, Mahdavineya G, Nasr F. The impact of chlorogenic acid treatment on postharvest quality preservation of persimmon fruit during cold storage. Plant Process and Function 2025; 14 (65) : 13
URL: http://jispp.iut.ac.ir/article-1-2058-en.html
URL: http://jispp.iut.ac.ir/article-1-2058-en.html
1- Department of Horticultural Science, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2- Department of Horticultural Science, Faculty of Agriculture, University of Zanjan, Zanjan, Iran ,rabiei@znu.ac.ir
3- Department of Chemistry, Faculty of Basic Sciences, University of Maragheh, Maragheh, Iran
2- Department of Horticultural Science, Faculty of Agriculture, University of Zanjan, Zanjan, Iran ,
3- Department of Chemistry, Faculty of Basic Sciences, University of Maragheh, Maragheh, Iran
Abstract: (96 Views)
The main postharvest problems of persimmon are severe softening and disease incidence on the fruits during storage. Developing postharvest protocols, incorporating nonchemical compounds with the aim of extending persimmon fruit shelf life and maintaining quality, is one of the major issues regarding the persimmon fruit industry. Given the documented benefits of chlorogenic acid in maintaining fruit quality and extending shelf life, this study investigates its effects on the quality attributes and antioxidant properties of persimmons. This study was performed as a factorial experiment was conducted based on a completely randomized design with three replications. The first factor was chlorogenic acid concentrations of 0, 25, 50, and 100 µM treatments, and the second factor was storage time (15, 30 and 45 days), then treatments fuits were stored at 1 °C and 85-90% relative humidity for 45 days. Results indicated that concentrations of 50 and 100 µM chlorogenic acid yielded optimal outcomes in extending persimmon shelf life. Significant enhancements in firmness, total phenol content, total flavonoid content, soluble tannin, phenylalanine ammonia lyase (25 U/mgFW) and ascorbic acid (24.2 mg/100 gFW) were observed in fruits treated with 50 and 100 µM chlorogenic acid, chlorogenic acid 50 and 100 µM prevented the decrease of ascorbic acid (64.5%) compared to control. Moreover, treatment with 100 mM chlorogenic acid markedly increased total antioxidant capacity compared to the control. In conclusion, the application of chlorogenic acid 50 µM emerges as a recommended strategy for mitigating losses, preserving quality, and extending the shelf life of persimmon fruits during postharvest handling.
Article number: 13
Keywords: Chlorogenic acid, Phenylalanine ammonia-lyase enzyme, Persimmon fruits, Soluble tannin, Total antioxidant capacity
Type of Study: Research |
Subject:
Horticulture
Received: 2024/04/16 | Accepted: 2024/09/9 | Published: 2025/05/3
Received: 2024/04/16 | Accepted: 2024/09/9 | Published: 2025/05/3
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