STORAGE STABILITY OF PERSIMMON FRUITS (Diospyros Kaki) STORED IN DIFFERENT PACKAGING MATERIALS

VOL. 2, NO. 2, MARCH 2007 ISSN 1990-6145
Journal of Agricultural and Biological Science
©2006-2007 Asian Research Publishing Network (ARPN). All rights reserved.

www.arpnjournals.com

STORAGE STABILITY OF PERSIMMON FRUITS (Diospyros Kaki)
STORED IN DIFFERENT PACKAGING MATERIALS

Dilawar Khan1, Arbab Riaz Khan2, Saiqa Bibi1, Sajid Ali3 and Iqtidar A. Khalil2
1Department of Food Science and Technology, NWFP Agricultural University, Peshawar, Pakistan
2Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan
3Department of Plant Breeding and Genetics, NWFP Agricultural University, Peshawar, Pakistan
E-mail: bioscientist122@yahoo.com

ABSTRACT
An experiment was conducted to evaluate the storage stability of persimmon (Diospyros kaki) fruits in different
packaging materials, at NWFP Agricultural University, Peshawar. Evaluation was made for changes in chemical
characteristics of the fruit during three storage intervals packaged in seven different packaging materials. pH, TSS (0brix),
acidity percentage and moisture percentage were determined at five days interval after storage for three intervals. pH was
non-significantly affected during storage intervals, while TSS was recorded to be increased. Acidity percentage was first
increased and then decreased during storage. Fruits packaged in rice paper showed considerable decrease in pH, TSS
(0brix) and acidity percentage while an increase was observed for moisture content. However, the effect of other packaging
materials was almost non-significant on the tested parameters during our study.

Keywords: fruit, persimmon, storage, stability, packaging, material.

INTRODUCTION

Persimmon (Diospyros kaki) is an important fruit
Thus critical evaluation of different packaging
crop, cultivated in Chakwal, Hazara and Malakand
materials for storage stability of fruits is crucial to avoid
division. The area under cultivation during 2002-03 was
post harvest losses. The present study was thus made to
2833 ha with 29940 tonnes production (Anonymous,
assess the effectiveness of various packaging materials on
2002-03). The nutritional assessment of the fruit had
physico-chemical characteristics stability of persimmon to
shown it to be a good source of ascorbic acid, minerals,
identify the most appropriate packaging material for
fibers and carotenoides (Charlotte, 1959).
storage of persimmon fruits.
Storage of fruits is critical in fruit industry to

avoid economic losses. The post harvest life of persimmon
MATERIALS AND METHODS
fruit is very short due to its perishable nature.
Unripe fruits of persimmon were purchased from
Considerable post losses have been reported to occur
local fruit market of Peshawar. Evaluation for physico-
during its handling and storage. Several undesirable
chemical properties was carried out in the laboratory of
changes take place during storage. Excessive weight loss
Food science and Technology, NWFP Agricultural
has been reported due to transpiration which can adversely
University Peshawar. Fruits were washed with water to
affect the quality of the fruit through deformation (Ben-
remove dust particles and to reduce the microbial load
Yehoshua et al., 1979). Turk (1992) has studied physico-
from the surface. Fresh fruits were tested for their pH, TSS
chemical characteristics of persimmons and reported that
(0brix), acidity percentage and moisture percentage and
TTS, total sugar and vitamin C content decreased during
were packaged and stored for a period of 15 days.
storage. Invert sugar decreased initially during storage and
Packaging was made using six different packaging
then increased. Similarly, carotene content of fruits
materials i.e., wax paper, news paper, cephalin,
increased during storage. Respiration showed a typical
polyethylene, colored paper and rice paper along with no
climacteric pattern. Firmness of all fruits decreased during
packaging as control. These fruits were assessed three
storage with fruits losing their marketable quality after 40–
times with an interval of 5 days, for their pH, TSS (0brix),
60 days. The physicochemical characteristics of fruits
acidity percentage and moisture percentage. Data on these
stored in perforated wooden boxes lined with tissue paper,
parameters was taken in triplicate and was analyzed using
wax paper and polyethylene were reported to be
ANOVA technique appropriate for Completely
maintained best in polyethylene film whereas other living
Randomized Design.
material did not check shriveling to excessive weight loss
pH of the samples was measured by Sargent
(Farooqi et al., 1975). Polyethylene film packaging has
Welch pH meter according to instruction manual of the
been reported to greatly reduced fruit weight loss under
apparatus (Bekhmen, 1984). Total soluble solids (TSS)
uncontrolled room conditions (Golomb et al., 1984 and
were determined by recommended method of AOAC
Purvis, 1984). Similarly, packaging storage maintained
(1980) using hand refractometer at room temperature by
good organoleptic properties of pear stored in a modified
placing pulp drop on absolutely dry refractometer and
atmosphere (Kolev, 1977). A similar effect was observed
readings were taken directly. Acidity percentage was
for other physico-chemical properties like ascorbic acid
determined by standard titration method as described by
and citric acid contents (Ahmed, 1979).
AOAC (1980). Moisture content was determined by

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VOL. 2, NO. 2, MARCH 2007 ISSN 1990-6145
Journal of Agricultural and Biological Science
©2006-2007 Asian Research Publishing Network (ARPN). All rights reserved.

www.arpnjournals.com

modification of vacuum oven method (AOAC, 1980)
fruits stored in polyethylene first decreased but then
using the following formula:
increased once again. These results are in agreement with

the previous results of Hussain et al., (2004) who also
Moisture content (%) = X – Y x 100
reported negligible difference in pH for fruits during


X
storage.
Where,

X = Weight of sample before drying
Total soluble solids (0Brix)
Y = Weight of sample after drying)
Total soluble solids were increased significantly

during storage after first five days (from 16.5 to 22.91
RESULTS AND DISCUSSION
0brix) but decreased after 10 days for those fruits packaged

in color paper and rice paper (Figure-2). Previously, Turk
pH
(1992) has reported decrease in TSS of fruits during
The effect of different packaging materials on
storage. While Mohla et al., (2000) have reported an
pattern of changes in pH of persimmon fruits during
increase in TSS for storage intervals. This increase in TSS
storage is shown in Figure-1. The pH of the persimmon
may be attributed to the packaging of the fruits. The
fruits during storage decreased over time interval.
difference for various packaging materials was however,
However, the difference was statistically negligible. It
non significant, except for color paper and rice paper,
reduced from initial pH of 5.7 to 3.66. Maximum decrease
which showed a decrease in TSS after 10 days.
(2.04) was observed for fruits packaged in rice paper while
least for those packaged in wax paper (0.44). The pH of

6
Control
5.5
Wax paper
5
News paper
4.5
pH
Cephalin
4
Polyethylene
3.5
Colour paper
3
0
5
10
15
Rice paper
Number of days

Figure-1. Pattern of changes in pH of persimmon fruits during storage,
packaged in different packaging materials.

) 30
Control
r
i
x
25
Wax paper
News paper
r
ee B 20
eg
Cephalin
d
( 15
S
Polyethylene
S
T 10
Colour paper
0
5
10
15
Rice paper
Number of days

Figure-2. Pattern of changes in TSS (0Brix) of persimmon fruits during storage,
packaged in different packaging materials.

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VOL. 2, NO. 2, MARCH 2007 ISSN 1990-6145
Journal of Agricultural and Biological Science
©2006-2007 Asian Research Publishing Network (ARPN). All rights reserved.

www.arpnjournals.com

Acidity Percentage
amount of citric acid and malic acid, which are degraded
The pattern of changes in acidity percentage was
during respiration thus decreasing total acidity of the fruit.
unique. There was an increase in acidity percentage during

first five days of storage for different packaging materials
Moisture percentage
(from 1.7 to 2.08, see Figure-3) except for color paper and
There was significant effect of packaging on
control. While it decreased afterward for all packaging
moisture content of fruits during storage. Moisture content
materials. This may be due to the degradation of
has an important impact on weight loss during storage.
biochemical constituents of the un-ripened fruits during
During our experiment, an increase in moisture content
respiration resulting in certain acids, which are then
was observed after first five days for fruits packaged in
reduced after first five days. Previously, Hussain et al.
news paper and rice paper, while for remaining packaging
(2004) have also studied total acidity of citruses. They
materials the change was non-significant. Hussain et al.,
reported a reduction in total acidity of citruses during
(2004) have also reported increasing effect of packaging
storage. This may be due to the presence of excessive
on moisture content.

e
Control
4.6
g
t
a 4.1
Wax paper
n 3.6
e
r
c 3.1
News paper
e 2.6
p
Cephalin
2.1
t
y
1.6
id
Polyethylene
id 1.1
c 0.6
A
Colour paper
0.1
Rice paper
0
5
10
15
Number of days

Figure-3. Pattern of changes in acidity percentage of persimmon fruits during storage,
packaged in different packaging materials.

e 100
Control
g
95
t
a
n
Wax paper
90
e
c
85
News paper
re
e
80
p
Cephalin
75
re
t
u
70
Polyethylene
i
s
65
Colour paper
Mo
60
Rice paper
0
5
10
15
Number of days

Figure-4. Pattern of changes in Moisture percentage of persimmon fruits during storage,
packaged in different packaging materials.


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VOL. 2, NO. 2, MARCH 2007 ISSN 1990-6145
Journal of Agricultural and Biological Science
©2006-2007 Asian Research Publishing Network (ARPN). All rights reserved.

www.arpnjournals.com

CONCLUSION
Charllote. 1959. Strycture formation and process. United
The present study shows significant effect of
States Rev. Cer. 92 (11): 1253-62.
various packaging materials on storability of persimmon

fruits. Fruits packaged in rice paper showed considerable
Farooqi, W.A., M. Ahmed, A.M. Hussain and M.J.
decrease in pH, TSS and acidity percentage while an
Qureshi. 1975. Effect of thiabendazol and lining materials
increase was observed for moisture content. The effect of
on kinnow mandarins during storage. The Nucleus, 12: 25-
other packaging materials was almost non-significant on
29.
the tested parameters during this study as compared with

control. Similarly, considerable changes were observed
Golomb, A., S. Ben-Yehoshua and Y. Sarig. 1984. High
during storage of persimmon fruits over time showing
density polyethylene wrap improves wound healing
greater degree of variation with time interval.
lengthens shelf life of mechanically harvested grape fruits.

J. Am. Soc. Hort. Sci. 109: 155-159.
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citrus fruits in NWFP. Pak. J. Nutrition 3 (6): 336-339.
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