Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon

Abstract

The aim of this work was to study the effect of the maturity stage (MS), storage at 15 °C before processing and antioxidant application on the quality of fresh-cut ‘Rojo Brillante’ persimmons. The MS at harvest had an effect on both fruit firmness and the efficacy of the antioxidants to control enzymatic browning. Nutritional quality was affected by MS and storage time before processing, but not by antioxidant application. For commercial purposes, the persimmons harvested at the beginning of the season could be processed as a fresh-cut commodity, even after 3 days of storage at 15 °C if treated with 0.01 kg L−1 ascorbic acid (AA) or 0.01 kg L−1 citric acid (CA). However, processing fruits from late season immediately after harvest and being treated with AA are recommended. The limit of marketability of fresh-cut ‘Rojo Brillante’ persimmons was reached after 6 and 8 days with AA and CA, respectively.