Utilization of Acetyl Salicylic Acidand Irradiation as Postharvest Treatments for Storage of Persimmon Fruits Cv."Costata"
Asian Journal of Agricultural and Horticultural Research,
Mature Persimmon fruits "Costata cv." were used to study the effect of Acetyl Salicylic Acid (ASA) at rates 0, 2, 3% and/or irradiation (IRD) with 0.0, 1.0, 2.0 KGy doses, using CO60 source at 2g /Sec as a trial for prolonging fruit marketing period and extending its shelf life with good quality, after cold storage treatment. Nine treatments including control were stored for 75 days at 0 ± 1oC with 80 + 2% relative humidity to measure weight loss, fruit firmness and decay percentages. Where, fruit quality parameters during shelf life were evaluated after 7 days of transference to room temperature (23 ± 2°C). Results showed a close relationship between high irradiation dose (2 KGy) and rate of detrimental effects by accelerating ripening process and softening during storage and shelf life to obtain less marketing fruits. Adding ASA at either 3 or 2% to fruits irradiated with2 KGy, slightly reduced the decline in fruit quality. Furthermore, non-treated cold stored fruits dominated 2 KGy treatment, in this respect.However, fruit constituent values were gradually progressed and 1 KGy dose recorded the highest storability effect in keeping fruits firm with less deterioration response as combined with 2% ASA, compared with sole ones.Moreover, improving effect in fruit components i.e., acidity, VC, SSC, sugar, T. flavonoids, β-Carotene and reduction in tannin contents were retained with 1 KGy treatment as combined with 2% ASA followed in descending order by 3% ASA. In general, irradiation of persimmon fruits at dose (2 KGy) was not suitablefor preserving stored fruits. Also, sole radiation treatment at 1 KGy was less effective than sole treatment of ASA at either 2 or 3% rates, in this respect. Therefore, irradiation with 1 KGy combined with ASA treatment at 2% can be recommended for improving storability of persimmon"Costata cv." fruits with the maintenance of good marketable and preferable nutritional parameters up to extended shelf life.