Astringency removal and shelf- life extension of Persimmon fruit: Optimization with Ethanol and Salicylic acid

Composite treatments of salicylic acid and ethanol were used to reduce astringency and enhance the shelf life of premature persimmon during postharvest storage. The research was conducted at room temperature 20-25 degrees C. In each treatment, the concentration of salicylic acid 2mML-1 was constant, but the concentration of ethanol was different in each treatment, i.e., 100 mu l to PSE1, 200 mu l to PSE2, 300 mu l to PSE3, 400 mu l to PSE4, 500 mu l to PSE5, 600 mu l to PSE6 and 700 mu l for PSE7. Different parameters tannin content (%), acidity (%), firmness (kg/cm(2)), ascorbic acid (mg/100g), pH, TSS, Juice content (%) and astringency were measured, while organoleptically evaluated for, texture, color and overall acceptability. Reduction was noted in tannin content (%) from 2.90 to 1.17, acidity (%) from 0.31 to 0.13, firmness (kg/cm(2)) from 8.32 to 4.53 and ascorbic acid (mg/100g) from 20.55 to 18.29, while an increase was observed in juice content (%) from 31.70 to 46.02, TSS from 19.56 to 22.65 and pH from 5.50 to 6.23. The statistical analysis revealed that treatment and storage intervals had a significant (P<0.05) effect on physicochemical and sensory analysis on persimmon fruit. This study found that treatment with PSE5 can keep lower astringency and have the ability to increase the shelf life of premature persimmon during storage.