Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
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'Rojo Brillante' persimmon fruit has expanded greatly due to the application of technologies to remove astringency that improves commercialization and transport, maintaining a firm consistency. This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed persimmon is limited due to enzymatic browning and softening. The use of 1-MCP in postharvest is becoming a common technology to prolong the storage time and extend the campaign of persimmons. Thus, the aim of this work was to study the effect of processing on 1-MCP treated persimmon fruit stored at 1 degrees C. Persimmon fruit were treated with 600 ppm of 1-MCP and stored at 1 degrees C up to 60 days. Untreated fruit was also stored as control. Every 15 days, the astringency of the fruit was removed and cut in slices. Samples treated and untreated with 1-MCP were dipped in an antioxidant solution of 1% citric acid + 1% CaCl2 or water, as control. Persimmon slices were packed under normal atmosphere and stored at 5 degrees C for 9 days. Color, firmness and visual quality were measured during storage. Initial L* values decreased with storage at 1 degrees C. L* and a* values of fresh-cut persimmons decreased and increased, respectively, during storage at 5 degrees C, indicating surface browning. Antioxidant application significantly reduced browning; whereas, 1-MCP had no effect on color of fresh-cut tissue. Fruit firmness decreased during storage at 1 degrees C, but 1-MCP reduced firmness loss significantly. The application of 1-MCP at harvest allowed to process 'Rojo Brillante' persimmon after 45 days of storage at 1 degrees C. The persimmon slices dipped in the antioxidant solution were evaluated above the limit of marketability after 9 days of storage at 5 degrees C.