The Antioxidant Properties of Compressed Persimmon Fruit using Putrescine Coatings and Polyamine Films
Keywords:Persimmon, Coating, Packaging, Antioxidant, Vitamin C
This study was conducted considering the high importance of persimmon's chemical properties and the effect of different factors on its variations during storage and maintaining period. This study attempted to investigate some cases such as the effect of compressive loading parameters at 2 levels of 150 N and 250 N, three types of foam container packaging with polyolefin film, polyethylene terephthalate, and ordinary box and four types of putrescine polyamine coating with concentrations of 1 mM and 2 mM, distilled water and uncoated state, the chemical properties of persimmon fruit including the number of antioxidants, total phenol, flavonoids, vitamin C, pH, acidity and dissolved solids. The results showed that the highest content of total phenol and flavonoids was observed in 1 mM putrescine coating and foam container packaging with polyolefin film equal to 109.13 and 6.851 µMQ / 100Gfw and the highest amount of flavonoids and solids in 150 N and 250 N load was equal to 6.97 QMQ / 100Gfw and 19.94 QMQ / 100Gfw, respectively. The highest amount of antioxidants was observed in the foam container with polyolefin film, 1 mM coating and loading force of 150 N. Also, the highest amount of vitamin C was in the coating part for 1 mM putrescine coating with the amount of 14.36 mg / 100gFW and the packaging part in the packaging with foam containers using polyolefin film with the amount of 13.7 mg / 100gFW and the highest value also appeared in the coating treatment with distilled water and 250 N load with the value of 6.83 mg / 100 gFW. In reviewing the pH value, the highest pH value was subject to the uncoated samples and the loading forces of 250 N. It was generally stated that the foam container with polyolefin film and 1 mM putrescine coating created the best values to maintain the qualitative properties.