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Effect of different packages on post-harvest quality of persimmon

Sarhad Journal of Agriculture 8(4): 421-427
Effect of different packages on post-harvest quality of persimmon
Effect of different packages on the quality characteristics of persimmon during storage at room temperature (10-30 degree C) was investigated. Tested packages such as polyethylene (PE), cellophane, wax-paper and new-paper did not cause significant changes in chemical constituents studied, however, acid content decreased, sugars (total and reducing) and TS/acid increased during storage for 4 weeks. Weight loss was significantly checked and firmness (texture) and external appearance maintained by PE packaging followed by cellophane, wax-paper and news-paper. Maximum weight loss was recorded in unlined-control samples (P lt 0.01). Relationship between weight loss and firmness and weight loss and external appearance was found to be negative and highly significant (P lt 0.01). Flavor scores of film packaged persimmon were comparable to those of unpackaged controls.

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Accession: 002355084

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