Effect of nano-silicate and polyethylene packaging on quality and storage life of persimmon (Diospyros kaki Thunb) fruit

Short postharvest life and susceptibility to chilling are the most important problems of persimmon fruit cultivars. Use of nanotechnology is one of the most effective ways to extend storage life of fruits. In this study, effect of different packaging material including nano-silicate, polyethylene and control (without packaging) on quality and antioxidant properties of persimmon fruits cv. Karaj was investigated during 40 days of postharvest storage at 1 ºC and 90-95% relative humidity. The fruits were removed after 20 and 40 days of cold storage and subsequently held at ambient temperature for three days (shelf life), and were analyzed for chilling injury index, weight loss, flesh firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, soluble tannin, total flavonoids, total carotenoid contents and total antioxidant activity. The results showed that nano-packaging maintained quality attributes of ascorbic acid, soluble tannin, total flavonoids, total carotenoid contents and total antioxidant activity for longer period than polyethylene packaging and controls. Also, nano- packaged persimmon fruits had the least chilling index (0.01%), weight loss (1.32%) and the most flesh fruit firmness (5.33N/cm2). Therefore use of nano-packaging is beneficial for quality maintaining and postharvest life of persimmon fruit during storage.