Research Article
BibTex RIS Cite

Determination of the effects of different pretreatments and modified atmosphere packaging on the storage of dried persimmon

Year 2025, Volume: 7 Issue: 1, 113 - 126, 30.06.2025
https://doi.org/10.53663/turjfas.1672823

Abstract

This study was conducted to determine the effects of different pretreatment and modified atmosphere packaging applications on the quality of dried persimmons during storage. Peeled 'Hachiya' variety persimmon fruits; 1) Control (without pretreatment), 2) Hot water (HW) (10 sec immersion in 80°C water), 3) Ascorbic acid (AA) (10 sec immersion in 3% ascorbic acid), 4) Sodium metabisulfite (Following pretreatment with sodium metabisulfite (SMBS) (immersion in 3% Na2S2O5 for 1 min), the fruits were hung to dry. After the sun drying process is completed; Persimmon fruits; packaged as three different gas compositions: air, 70% N2 + 30% CO2 and 100% N2. Dried persimmon fruits were stored at 4±1°C and 55-65% relative humidity for 9 months, with measurements and analyzes performed on samples taken at the beginning of storage and at 3-month intervals during storage. It was determined that persimmon fruits dried by applying SMBS pretreatment had more limited color changes and browning during storage, sugaring was not observed, and retained higher levels of vitamin C, total phenol amount and antioxidant activity. The amount of sulfur dioxide in these products varied between 45.23 and 74.24 mgkg-1 during storage. No mold growth was observed in products packaged with N2 and N2+CO2 gas compositions during the storage period, they retained their color and had a higher total phenol content. The study results showed that packaging persimmon fruits dried with SMBS pretreatment with N2 and N2+CO2 gas compositions was the most successful treatment during 9 months of storage.

Ethical Statement

Not applicable.

Supporting Institution

No financial support was received for this study.

Thanks

This study was produced from the masteral thesis of Enes YILMAZ.

References

  • Aksoy, U., & Dokuzoğuz M. (1984). Kuru Incirlerde Saklama Koşullarının Meyve Kalitesine Etkileri. Tübitak Yayınları, No:587, Ankara.
  • Aksoy, U., Şen, F., Asma, B., & Özgen, M. (2012). Değişik kükürt konsantrasyonlarındaki kuru kayısıların depolama süresince kalite ve besin içeriklerindeki değişimlerin saptanması. Proje Sonuç Raporu, 77 s.
  • Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F., & Fenercioğlu, H. (2004). Determination of changes in some characteristics persimmon during dehydration at different temperatures. Journal of Food Engineering, 65, 95-99. https://doi.org/10.1016/j.jfoodeng.2004.01.001
  • Anonim. (2021). Ordu Ticaret Borsası. Trabzon hurması raporu. (https://www.ordutb.org.tr/wp-content/uploads/2021/01/Trabzon-Hurmasi-Guncel.pdf), (Erişim Tarihi:19.09.2021)
  • Asma, B., Gültek, A., Kan, T., & Birhanlı, O. (2005). Kayısıda Kükürt Sorunu. Özgayret Ofset, Malatya, 108 s.
  • Benzie, I.F.F., & Strain, J.J. (1996). “The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: The FRAP assay”. Analytical Biochemistry, 239, 70-76. https://doi.org/10.1006/abio.1996.0292
  • Bölek, S. (2013). Farklı yöntemlerle kurutulmuş Trabzon hurmalarının çeşitli kalite karakteristiklerinin kıyaslanması, Yüksek Lisans Tezi, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Manisa.
  • Cemeroğlu, B., & Özkan M. (2009). Kurutma teknolojisi. Meyve ve sebze işleme teknolojisi, (B. Cemeroğlu, ed.), 2. Cilt, 479-626s, Gıda Teknolojisi Derneği Yayınları No: 39, Bizim Grup Basımevi, Ankara.
  • Çam, İ.B. (2016). Ön işlemlerle kombine uygulanan kapalı döngü modifiye atmosfer kurutmanın bazı meyvelerin karakteristik özellikleri üzerine etkisi. Doktora Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Antalya.
  • Çelen, S. (2019). Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods, 8, 84. https://doi.org/10.3390/foods8020084
  • Çelikkol, I. (2011). Bazı ön uygulamaların ve modifiye atmosferde paketleme (Map)’nin taze ve tüketime hazır (Fresh-Cut) alphonse lavallée üzüm çeşidinin kalitesi üzerine etkileri, Yüksek Lisans Tezi, Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Bursa.
  • Demirel, D., & Turhan, M. (2003). Air-drying behavior of dwarf cavendish and gros michel banana slices. Journal of Food Engineering, 59, 1-11. https://doi.org/10.1016/S0260-8774(02)00423-5
  • Doymaz, İ., & Aktaş, C. (2018). Patlıcan dilimlerinin kurutma ve rehidrasyon karakteristiklerinin belirlenmesi. Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi, 33(3), 833-842. https://doi.org/10.17341/gazimmfd.416386
  • Duri, E.R. (2021). Yarı kuru donmuş domates üretiminde kalite özellikleri ve kurutma fırınının incelenmesi, Yüksek Lisans Tezi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Manisa.
  • Exama, A., & Arul, J. (1993). Suitability of plastic films for modified atmosphere packaging of fruit and vegetables. Journal of Food Science, 58, 1365–1370. https://doi.org/10.1111/j.1365-2621.1993.tb06184.x
  • Ferrara, L. (2021). Persimmon (Diospyros kaki L.): nutritional importance and potential pharmacological activities of this ancient fruit. Journal of Software Engineering and Simulation, 7(1), 1-4. https://www.questjournals.org/jses/papers/Vol7-issue-1/A07010104.pdf
  • Fişekci, B. (2013). Lor peynirinin raf ömrü üzerine modifiye atmosfer paketlemenin ve CO2 uygulamasının etkilerinin belirlenmesi, Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Isparta.
  • Jay, J.M., Loessner, M.J., & Golden, D.A. (2008). Modern food microbiology. Seventh Edition, Springer, New York, USA. 789.
  • Karaçalı, İ. (2002). Meyve ve Sebze Değerlendirme. Ege Üniversitesi Ziraat Fakültesi Yayınları, No:19/5, İzmir.
  • Karaçalı, İ. (2016). Bahçe Ürünlerinin Muhafazası ve Pazarlanması. Ege Üniversitesi Ziraat Fakültesi Yayınları, No: 494, İzmir.
  • Karakasova, L., Babanovska, M.F., Lazov, M., Karakasov, B., & Stojanova, M. (2013). Quality properties of solar dried persimmon (Diospyros kaki) Journal of Hygienic Engineering and Design, 4(1), 54-59. https://www.cabidigitallibrary.org/doi/full/10.5555/20133394686
  • Kayran, S. (2019). Kayısı ve atıklarının kurutma karakteristiklerinin incelenmesi ve kalite parametrelerinin belirlenmesi. Doktora Tezi, Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Kayran, S., & Doymaz, İ. (2021). Drying of cataloglu apricots: the effect of sodium metabisulfite solution on drying kinetics, diffusion coefficient, and color parameters. International Journal of Fruit Science, 21(1), 270-283. https://doi.org/10.1080/15538362.2021.1873218
  • Keleş, F. (1989). Kükürt dioksit ve gıdalarda kullanılması. Gıda, 14(3). https://dergipark.org.tr/en/download/article-file/78365
  • Khademi, O., Farrokhzad, Y., & Khangholi, S. (2019). Impact of different pre-treatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices. International Journal of Postharvest Technology and Innovation, 6(2), 137-150. https://doi.org/10.1504/IJPTI.2019.105898
  • Kılıç, C.N., Yıldırım, A., & Çelik, C. (2023). Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri. Harran Tarım ve Gıda Bilimleri Dergisi, 27(2), 207-216. https://doi.org/10.29050/harranziraat.1270436
  • Latapi, G., & Barrett, D.M. (2006). lnfluence of pre-drying treatments on quality and safety of sun-dried tomatoes. Part I: use of steam blanching, boiling brine blanching and dips in salt or sodium metabisulfite. Journal of Food Science, 7l(l), 824-31. https://doi.org/10.1111/j.1365-2621.2006.tb12401.x
  • Matheus, J. R. V., Andrade, C. J. de, Miyahira, R. F., & Fai, A. E. C. (2020). Persimmon (Diospyros kaki L.): chemical properties, bioactive compounds and potential use in the development of new products – A review. Food Reviews International, 38(4), 384–401. https://doi.org/10.1080/87559129.2020.1733597
  • McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27(12), 1254-1255. https://doi.org/10.21273/HORTSCI.27.12.1254
  • Nadian, M., Rafiee, S., & Golzarian, M.R. (2016). Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature. Journal of Food Measurement and Characterization, 10, 493-506. https://doi.org/10.1007/s11694-016-9328-x
  • Özdemir, A.E., Çandır, E., Toplu, C., Kaplankıran, M., Yıldız, E., & İnan, C. (2009). The effects of hot water treatments on chilling injury and cold storage of Fuyu persimmons. The African Journal of Agricultural Research, 4(10), 1058–1063. https://doi.org/10.5897/AJAR.9000706
  • Phomkong, W., Soponronnarit, S., & Thommarutwasik, P. (2010). Chemical pretreatments affecting drying characteristics of chilli (cv. Huarsu Yon). Drying Technology, 28, 1466-1476. https://doi.org/10.1080/07373937.2010.482684
  • Rashwan, M.R.A., Khalifa, A.H., Zeiad, F.K.A., & Mohamed, M.I.A. (2017). Nutrient and phytochemical compounds of persimmon and husk tomato. Assiut Journal of Agricultural Science, 48, 102-112. https://dx.doi.org/10.21608/ajas.2017.4933
  • Reith, J.F., & Willems, J.J.L. (1958). Über die bestimmung der schwefligen säure in lebensmitteln. Zeitschrift für Lebensmittel- Untersuchung und Forschung, 108(3), 270-280. https://doi.org/10.1007/BF01884814
  • Saba, M.K., & Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT-Food Science and Technology, 66, 165-171. https://doi.org/10.1016/j.lwt.2015.10.022
  • Sanchez, E. S., Femenia, A., Simal, S., & Rosselló, C. (1999). Effects of modified atmospheres on cell wall composition, colour and SO2 content of dehydrated apricots during storage. Acta Horticulturae, 488, 629-634. https://doi.org/10.17660/ActaHortic.1999.488.102
  • Sandhya. (2010). Modified atmosphere packaging of fresh produce: Current status and future needs. Food Science and Technology, 43(3), 381–392. https://doi.org/10.1016/j.lwt.2009.05.018
  • Soydan, M. (2019). Elmanın kurutulması: matematiksel modelleme ve bazı kalite parametrelerinin belirlenmesi, Yüksek Lisans Tezi, Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Şahin, F.H., Ülger, P., Aktaş, T., & Orak, H.H. (2012). Farklı ön işlemlerin ve vakum kurutma yönteminin domatesin kuruma karakteristikleri ve kalite kriterleri üzerine etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 9(1), 15-25. https://research.ebsco.com/linkprocessor/plink?id=57a8a0dd-03f8-3fe6-ab62-de52a0b6e267
  • Şen. F. (2013). Meyve ve sebzelerin kurutulmasında ön işlemler. 11. Ulusal Tesisat Mühendisliği Kongresi. 21-27s.
  • Tanta, S. (2019). Bamyanın kurutma ve su alma özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
  • Tardugno, R., Gervasi, T., Nava, V., Cammilleri, G., Ferrantelli, V., & Cicero, N. (2021). Nutritional and mineral composition of persimmon fruits (Diospyros kaki L.) from central and southern Italy. Natural Product Research, 36(20), 5168–5173. https://doi.org/10.1080/14786419.2021.1921768
  • Tepe, T. K. (2023). Kavun ve karpuz cipsi üretiminde farklı kurutma yöntemleri ve ön işlemlerin bazı kuruma ve kalite parametreleri üzerine etkisi. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Denizli.
  • Thaiponga, K., Boonprakoba, U., Crosbyb, K., Cisneros-Zevallosc, L., & Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19, 669-675. https://doi.org/10.1016/j.jfca.2006.01.003
  • Tülek, Y., & Demiray, E. (2014). Sıcak hava kurutma yönteminde farklı sıcaklık ve ön işlemlerin Trabzon hurmasının renk ve kuruma karakteristiklerine etkisi. Tarım Bilimleri Dergisi, 20, 27-37. https://doi.org/10.15832/tbd.11768
  • Unluturk, A., & Turantas, F. (2002). Food microbiological analyses. 2nd ed., Meta Press, Izmir.
  • Ural, A., & Pazır, F. (1984, Mayıs). Koruyucu gazların gıda ambalajlanmasında kullanılmaları. Gıda Sanayiinde Teknolojik Gelişmeler Sempozyumu, 242-259.
  • Uzun, N., Şen, F., Karaçalı, İ., 2004. Güneşte kurutulan domatesin değişik koşullarda saklanmasının kalite üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 41(3), 67-75. https://dergipark.org.tr/en/download/article-file/59125
  • Zheng, W., & Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry, 49, 5165– 5170. https://doi.org/10.1021/jf010697n
There are 49 citations in total.

Details

Primary Language English
Subjects Post Harvest Horticultural Technologies (Incl. Transportation and Storage)
Journal Section Research Articles
Authors

Enes Yılmaz 0000-0002-5200-6135

Fatih Şen 0000-0001-7286-2863

Publication Date June 30, 2025
Submission Date April 9, 2025
Acceptance Date May 20, 2025
Published in Issue Year 2025 Volume: 7 Issue: 1

Cite

APA Yılmaz, E., & Şen, F. (2025). Determination of the effects of different pretreatments and modified atmosphere packaging on the storage of dried persimmon. Turkish Journal of Food and Agriculture Sciences, 7(1), 113-126. https://doi.org/10.53663/turjfas.1672823

 22605      22604        23639     


17579     21244    21245   29292



21866   

Turkish Journal of Food and Agriculture Sciences (TURJFAS) is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is accordance with the BOAI (Budapest Open Access Initiative) definition of open access. 


 17580 

Turkish Journal of Food and Agriculture Sciences is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


Journal Abbreviation: Turk J Food Agric Sci