Using the response surface methodology in the analysis of persimmon fruit color changes in different packaging and coating

Due to the fact that persimmon is a pressure-sensitive fruit, and it is difficult to store this fruit in the storehouse, in this study, the effective parameters for reducing color changes and its physical properties have been investigated. These  parameters were three types of packaging (foam containers with polyolefin film, polyethylene terephthalate, and ordinary box of wood) and three coatings (polyamines with concentrations of 1 and 2 mm, distilled water). Then, characteristics such as persimmon fruit color parameters including L*, a *, and * b, chroma index, and color change index as a  percentage of changes in the pre-and post-storage stage were investigated. The response surface method was used to analyze the data. According to the obtained results, the highest percentage of changes for the percentage of changes L* is in packaging with an ordinary wooden box, and the least changes are obtained in a foam container with polyolefin film and putrescine coating of 1 mm. These results were similar for b* factors, chroma index, and total color changes. For a*, the highest percentage of changes was when polyethylene terephthalate coating was used. The use of 1 mM putrescine and a foam container with polyolefin film had the lowest percentage of changes in the studied parameters.