African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6638

Full Length Research Paper

The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons

Ahmet Erhan Özdemir*, Elif Ertürk Çandır, Celil Toplu, Mustafa Kaplankıran, Ercan Yıldız and Ceren Inan
Mustafa Kemal University, Faculty of Agriculture, Department of Horticulture, 31034 Antakya, Hatay, Turkey
Email: [email protected], [email protected]

  •  Accepted: 31 August 2009
  •  Published: 31 October 2009


The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55°C for 10 or 20 min. Treated and untreated fruits were then kept at 0°C, 85 - 90% relative humidity for 5 months. Percentage weight loss, fruit flesh firmness (kg force), total soluble solids (%), pH, titratable acidity (g malic asid/100ml), fruit skin color (L* and h°), appearance (1 - 5) and incident of fungal decay and physiological disorders (skin and flesh browning) and drying calyx were determined at a month interval. During storage, fruit flesh firmness and titratable acidity decreased while weight loss and total soluble solid content increased. Physiological and fungal disorders were observed at 3rd month of storage. Hot water dips reduced incidence of chilling injury. 50°C for 10 or 20 min and 55°C for 10 min were the best treatments. Fuyu persimmon fruits could be stored for 4 months successfully.


Key words: Persimmon, fuyu, cold storage, hot water, chilling injury.