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

Main Subjects

• Food Engineering

References

1. Aidoo, R.P., Afoakwa, E.O., & Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT- Food Science and Technology, 62(1), 592–597.
2. Ardakani, M.D., Mostofi, Y., & Hedayatnejad, R. (2010). Study on the effect of chitosan in preserving some qualitative factors of table grape (Vitis vinifera). 6^th International Postharvest Symposium, 8–12.
3. Azadbakht, M., Mahmoodi, M.J., & Vahedi Torshizi, M. (2019a). Determination of pear bruises due to impact loading via computed tomography scan method and relation them with physical properties pear. Iranian Journal of Biosystems Engineering, 50(2), 451-462. https://doi.org/10.22059/IJBSE.2019.255847.665052
4. Azadbakht, M., Vahedi Torshizi, M., & Mahmoodi, M.J. (2019b). The relation of pear volume and it’s bruised volume by CT scan imaging. Journal of Food Measurement and Characterization, 13(3), 1089–1099. https://doi.org/10.1007/s11694-018-00024-0
5. Azabakht, M.,Vahedi Torshizi, M., & Asghari, A. (2019c). Biological properties classification of pear fruit in dynamic and static loading using artificial neural network. Innovative Food Technologies, 6(4), 507-520. https://doi.org/10,22104/JIFT.2018.3185.1764
6. Azadbakht, M., Moghbeli, H.R., & Torshizi, M.V. (2019d). Investigating the various effects of pear packaging box design factors subject to stress forces. International Journal of Fruit Science, 20, 39-58 https://doi.org/10.1080/15538362.2019.1573161
7. Azadbakht, M., Mahmoodi, M.J., & Vahedi Torshizi, M. (2019e). Effects of different loading forces and storage periods on the percentage of bruising and its relation with the qualitative properties of pear fruit. International Journal of Horticultural Science and Technology, 6, 177–188. https://doi.org/10,22059/ijhst.2019.280000.290
8. Azadbakht, M., Vehedi Torshizi, M., Ghajar jazi, E., & Ziaratban, A. (2016). Application of artificial neural network (ANN) in predicting mechanical properties of canola stem under shear loading. Agricultural Engineering International, 18(2), 413–425.
9. Bakhshi Khaniki, G., Ghorbanli, M., & Mirbagheri, S. (2012). Biochemical changes of two cultivars of golab and Shafiabadi apple at harvesting time and after storing. New Cellular and Molecular Biotechnology Journal, 2(5), 59–65.
10. Barman, K., Asrey, R., & Pal, R.K. (2011). Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage. Scientia Horticulturae, 130(4), 795–800. https://doi.org/10.1016/j.scienta.2011.09.005
11. Cangi, R., Saracoglu, O., Altuntas, E., & Kaya, C. (2011). Some chemical and physical properties at physiological maturity and ripening period of kiwifruit (’Hayward’). African Journal of Biotechnology, 10(27), 5304–5310. https://doi.org/10.5897/AJB11.192
12. Champa, H.A.H., Gill, M.I.S., Mahajan, B.V.C., & Arora, N.K. (2014). Postharvest treatment of polyamines maintains quality and extends shelf-life of table grapes (Vitis vinifera) cv. Flame Seedless. Postharvest Biology and Technology, 91(May), 57–63. https://doi.org/10.1016/j.postharvbio.2013.12.014
13. Emamifar, A., & Bavaisi, S. (2017). Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage. Iranian Journal of Food Science and Technology, 13(3), 39–54. https://doi.org/10.22067/ifstrj.v1396i3.62317
14. Garcı́a, J.L., Ruiz-Altisent, M., & Barreiro, P. (1995). Factors Influencing Mechanical Properties and Bruise Susceptibility of Apples and Pears. Journal of Agricultural Engineering Research, 61(1), 11–17. https://doi.org/10.1006/jaer.1995.1025
15. Harker, F.R., & Hallett, I.C. (1994). Physiological and mechanical properties of kiwifruit tissue associated with texture change during cool storage. Journal of the American Society for Horticultural Science, 119(5), 987–993.
16. Jeong, S.T., Goto-Yamamoto, N., Kobayashi, S., & Esaka, M. (2004). Effects of plant hormones and shading on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in grape berry skins. Plant Science, 167(2), 247–252. https://doi.org/10.1016/j.plantsci.2004.03.021
17. Masoudi, H., Tabatabaeefar, A., & Borghei, A. (2006). Mechanical properties of three varieties of apples after five months storage. Food Engineering Research, 27(7), 61–74.
18. Meighani, H., Ghasemnezhad, M., & Bakhshi, D. (2014). Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum) fruits. Journal of Food Science and Technology, 52(7), 4507–4514. https://doi.org/10.1007/s13197-014-1484-6
19. Mirdehghan, S.H., Rahemi, M., Castillo, S., Martínez-Romero, D., Serrano, M., & Valero, D. (2007). Pre-storage application of polyamines by pressure or immersion improves shelf-life of pomegranate stored at chilling temperature by increasing endogenous polyamine levels. Postharvest Biology and Technology, 44(1), 26–33. https://doi.org/10.1016/j.postharvbio.2006.11.010
20. Mirdehghan, S.H., & Rahimi, S. (2016). Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera) quality during postharvest period. Food Chemistry, 196, 1040–1047. https://doi.org/10.1016/j.foodchem.2015.10.038
21. Opara, U.L., Atukuri, J., & Fawole, O.A. (2015). Application of physical and chemical postharvest treatments to enhance storage and shelf life of pomegranate fruit-A review. Scientia Horticulturae, 197, 41–49. https://doi.org/10.1016/j.scienta.2015.10.046
22. Patel, N., Gantait, S., & Panigrahi, J. (2019). Extension of postharvest shelf-life in green bell pepper (Capsicum annuum) using exogenous application of polyamines (spermidine and putrescine). Food Chemistry, 275, 681–687. https://doi.org/10.1016/j.foodchem.2018.09.154
23. Shiri, M.A., Ghasemnezhad, M., Bakhshi, D., & Sarikhani, H. (2013). Effect of postharvest putrescine application and chitosan coating on maintaining quality of table grape cv. “shahroudi” during long-term storage. Journal of Food Processing and Preservation, 37(5), 999–1007. https://doi.org/10.1111/j.1745-4549.2012.00735.x
24. Strik, B.C., & Cahn, H. (1998). Growing kiwifruit.
25. Vahedi Torshizi, M., & Azadbakht, M. (2020). Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network. Iranian Food Science and Technology Research Journal, 15(6), 113–132. https://doi.org/10.22067/ifstrj.v15i6.75049
26. Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki). Food Chemistry, 119(2), 477–483. https://doi.org/10.1016/j.foodchem.2009.06.044
27. Yurtlu, Y.B., & Erdoğan, D. (2005). Effect of storage time on some mechanical properties and bruise susceptibility of pears and apples. Turkish Journal of Agriculture and Forestry, 29(6), 469–482.
28. Zahedi, S.M., Hosseini, M.S., Karimi, M., & Ebrahimzadeh, A. (2019). Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage. Food Science and Nutrition, 7(2), 433–441. https://doi.org/10.1002/fsn3.802