Effects of l-cysteine treatment on the quality and antioxidant properties of persimmon fruit during cold storage

Document Type : Original Article

Authors

1 Former Ph.D. Student of Physiology and Fruit Trees Breeding, Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

2 Professor, Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

3 Associate Professor, Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

4 Associate Professor, Department of Horticulture, Faculty of Agriculture, University of Maragheh, Maragheh, Iran.

10.30466/rip.2021.53542.1175

Abstract

Persimmon (Diospyros kaki Thunb.) is one of the most important perishable autumn fruits with a short shelf life, as tissue softening, changes in chemical composition, and browning occur rapidly in fruits and lead to severe wastage in the postharvest period. In the present study, the effects of four levels (0, 0.1, 0.2, and 0.5%) of L-cysteine as an immersion method for 10 min on postharvest quality and storage life of persimmon were evaluated. After treatment, the fruits were stored at +4°C and 85–90% relative humidity for 45 days. Fruits were sampled during storage after 15, 30, and 45 days and, after 24 hours of maintaining at room temperature, they were evaluated for fruit quality and some biochemical parameters. The results showed that 0.2 and 0.5% L-cysteine during storage maintained fruit firmness, titratable acidity, total phenol, total flavonoid, antioxidant capacity, and soluble tannin, and prevented weight loss, malondialdehyde accumulation, and total soluble solids increase compared to the control. These treatments had no significant effect on total carotenoids. In total, the 0.5% L-cysteine treatment had the greatest effect on quality maintenance and shelf life extension in persimmon fruits. As a final result, L-cysteine postharvest treatments could be recommended as a safe way to increase shelf life and preserve the nutritional quality of persimmon fruits in cold storage.

Keywords

References

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