The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

Document Type : Research Article-en

Authors

Sajad Jafarzadeh ¹

Mohsen Azadbakht ¹

Faryal Varasteh ¹

Mohammad Vahedi Torshizi ²

¹ Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Department of Bio-System Engineering, Tarbiat Modares University, Tehran, Iran

https://doi.org/10.22067/ifstrj.2023.81571.1242

Abstract

Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container packaging with polyolefin film, polyethylene-terephthalate, and ordinary box, and four types of polyamine putrescine coating with concentrations of 1 and 2 mM, distilled water and uncoated. Properties such as Physiological Weight Loss, volume, and the density of persimmon fruit, as well as the firmness of this fruit in the prepost-storage stage were examined. The results showed, the highest firmness was obtained in the treatment of putrescine at a concentration of 1 mM and a foam container with polyethylene film with a value of 6.5 N, which was almost three times the firmness of uncoated fruits. The lowest Physiological Weight Loss, volume, and density were obtained in the same type of coating and packaging. The values of these parameters were 2.458%, 1.82, and 0.833%, respectively, compared to the first day of storage. Overall, the use of polyamine treatment showed a significant effect on changes in the physical properties of persimmon fruit, and foam containers with polyolefin film emerged as the optimal packaging option, resulting in the least amount of change among the different types of packaging used.

Keywords

Loading force

Packaging

Persimmon

Physical properties

Polyamine

Storage

Subjects

• Food Engineering

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