Physical-chemical and biochemical properties of Rama forte persimmons submitted to UV-C radiation

Abstract

Background: Persimmons of the Rama Forte variety are well-accepted in the market, but the harvest season is short. The use of post-harvest treatment, such as UV-C radiation can extend the shelf life of the fruits. So, the ability of UV-C radiation and refrigeration to preserve these persimmons was studied. Methods: The fruits were harvested manually while their peels were yellow and then exposed to UV-C for 0, 5, 10, 15 and 20 min, placed in polystyrene bags and stored at 7±1ºC and 85±5% relative humidity. Results: The loss of mass did not exceed 0.5% for any treatment. The peak respiratory activity occurred on the 5th day, but the production of CO2 was lower (50.2 mL of CO2 Kg-1 h-1) for the fruits that were exposed to UV-C for 10 min. The pH, soluble solids, titratable acidity and color did not show significant differences between different methods of post-harvest treatment. On the other hand, the concentrations of total phenolics, anthocyanins and carotenoids decreased after the fruits were irradiated with UV-C light. Conclusion: The loss of mass did not exceed 0.5% for any treatment. The peak respiratory activity occurred on the 5th day, but the production of CO2 was lower (50.2 mL of CO2 Kg-1 h-1) for the fruits that were exposed to UV-C for 10 min. The pH, soluble solids, titratable acidity and color did not show significant differences between different methods of post-harvest treatment. On the other hand, the concentrations of total phenolics, anthocyanins and carotenoids decreased after the fruits were irradiated with UV-C light.