Effect of postharvest chlorogenic acid application on the physicochemical characteristics and antioxidant enzyme activities of persimmon fruit (Diospyros kaki Thunb.)

Document Type : Original Article

Authors

1 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.

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

4 Associate Professor, Department of Chemistry, University of Maragheh, Maragheh, Iran.

5 Ph.D. Graduate of Physiology and Fruit Trees Breeding, Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

10.30466/rip.2024.55317.1320

Abstract

Persimmon has high antioxidant properties and plays an important role in improving immune function and human health. However, its high respiration and transpiration rates result in a limited storage life. The use of natural compounds as a new technique for maintaining quality and extending the shelf life of horticultural products has become increasingly common. Given the beneficial effects of chlorogenic acid in maintaining fruit quality and extending storage life, the present study investigated the effects of chlorogenic acid treatment on the physicochemical characteristics and antioxidant enzyme activities of local Karaj persimmon fruit. The experiment was conducted as a factorial arrangement in a completely randomized design with three replications, with chlorogenic acid at four concentrations (0, 25, 50, and 100 μM) and storage duration at three levels (15, 30, and 45 days). Treated fruits were stored at 1°C and 85–90% relative humidity for 45 days. The results showed that 50 and 100 μM chlorogenic acid were the optimum concentrations for maintaining quality and extending the storage life of persimmon fruit. At the end of storage, treatment with 50 and 100 μM chlorogenic acid significantly prevented weight loss (29.46% and 21.95%, respectively) and the decline in titratable acidity (15.1% and 15.4%, respectively). The highest malondialdehyde (8.9 nmol g⁻¹ FW) and hydrogen peroxide (24.2 nmol g⁻¹ FW) contents at the end of storage were observed in the control treatment. Given the absence of significant differences between 50 and 100 μM chlorogenic acid for some of the biochemical traits evaluated, the application of 50 μM chlorogenic acid can be recommended for reducing losses, maintaining quality, and extending the postharvest storage life of persimmon fruit.

Keywords

References

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Research in Pomology
Volume 10, Issue 1
September 2025
Pages 108-120

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