1

EFFECT OF CALCIUM CHLORIDE ON POST HARVEST SHELF

LIFE OF PERSIMMON

BY

ZUBAIR

HUSSAIN

B.Sc (Hons) in Agriculture

and Food Technology

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Karakorum

International University,

Gilgit Baltistan.

January 2012

EFFECT OF CALCIUM CHLORIDE ON POST HARVEST SHELF

LIFE OF PERSIMMON

A Thesis presented to

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Karakorum International

University, Gilgit Baltistan

In

partial fulfillment

Of the

requirement for the degree of

B.Sc (Hons) in Agriculture

and Food Technology

BY

ZUBAIR

HUSSAIN

Karakorum

International University

Gilgit Baltistan.

January 2012

CERTIFICATION

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I hereby undertake that this research is an originalone and no part of this thesis falls under plagiarism. Iffound otherwise, at any stage, I will be responsible forthe consequences.

Student’s Name: Zubair Hussain

Registration No: 2008-KIU-495

Signature: _____________

Certified that the contents and form of the thesis entitled “Effect of calcium chloride on post harvest shelf life of persimmon” submitted by Mr.Zubair Hussain have been found satisfactory for the requirements of the degree.

Supervisor:

___________________________

(SAADAT SHER KHAN)

Prof. Department of Agriculture and Food Technology Karakoram International University Gilgit

Chairman: ___________________________

(Professor Dr.Khaliq Ahmed)

Chairman, Department of Agriculture and Food Technology Karakoram

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International University Gilgit.

Date of Examination: __________________

Thesis Examiners: _____________________

External Examiner: ____________________

Internal Examiner: _____________________

TABLE OF CONTENTS

TITLE

PAGE NO

Title page

Certified Page

Dedication

Acknowledgement

Abstract

Table of Contents

List of Tables

List of Figures

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CHAPTER 1

1. Introduction

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1.2. Aims and Objectives

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CHAPTER 2

2. Review of Literature

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CHAPTER 3

3. Material and Method

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3.1-Sample collection and preparation

3.2 .Physico-chemical Analysis

3.2.1- weight loss (%)

3.2.2-Total soluble solids (TSS OBrix)

3.2.3- pH 3.2.4-Ash

3.2.5-Moisture (%)

3.2.6 Total titrate able acidity

3.4.Material and Method for preservation

3.4.1-Preperation of preservation

3.4.2-Coating of persimmon

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CHAPTER 4

4. Results and Discussions

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4.1.Conclusion & Recommendations

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CHAPTER 5

5. References

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ACKNOWLEDGEMENT

All praises are to Allah Almighty, the most

beneficent and merciful who conferred upon us and

blessed me with the potential of seeking the

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light of knowledge, courage and determination to

complete this research report.

I will take this opportunity to express my

warmest gratitude and profound regards to our

department Food Science and Agriculture.

It is indeed a privilege to work under the

leadership of my supervisor Saadat sher khan. I

deeply appreciate his great encouragement,

parental guidance and positive criticism

throughout the study. I am especially grateful to

him for giving me this opportunity.

I am indebted to Dr. Zulfiqar and sir amjad

ali for all the technical assistance and guidance

to all my friends for their constant moral

support and all the help rendered during my

study.

A special thanks to my respectable parents

for their affection, love and excellent guidance

and I owe much for their sustained support and

strength given to me. They gave me the

opportunity to get well education and provided me

all kinds of financial and moral support

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With Regard,

Zubair hussain

Abstract

An experiment was conducted to evaluate the storage

stability of persimmon (Diospyros kaki) fruits.The

fresh fruit (controlled) was compared with treated

2% of cacl2 at Agriculture and food science dept

at KIU. Evaluation was made for changes in

chemical and physical characteristics of the

fruit during four storage intervals treated of

2% cacl2 and fresh fruit . Ph, TSS (0brix),

acidity percentage, ash content and moisture

percentage were determined at four days interval

after storage. Ph was non-significantly affected

during storage intervals, while TSS was recorded to

be increased. Acidity percentage and ash was first

increased and then decreased during storage.

Fruits kept in cartoon boards showed considerable 9

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decrease in ph, TSS (0brix) and acidity percentage

while an increase was observed for moisture

content.

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Chapter 1

INTRODUCTION

Persimmon fruit is obtained from a number of

species of trees belonging to the genus Diospyros in

the ebony wood family (Ebenaceae).The common names

are Persimmon, Oriental Persimmon, Japanese

persimmon, Kaki. This fruits means 'the fruit of the

gods'. So, the family name describes the delicacy,

beauty and flavor of the persimmon fruit. Persimmon

colours range from light yellow-orange to dark red-

orange. The color of the persimmon fruit changes

according to the species. These fruits vary in size

from 1.5 to 9cm (0.5 to 4 in) diameter and come in

different shapes like spherical, acorn or pumpkin.

The American persimmon (Diospyros virginiana) is native to

the eastern United States. The fruit is also referred

to as 'nature's candy'.

Persimmon fruit is an important fruit crop,

cultivated in Chakwal, Hazara and Malakand division.

The area under cultivation during 2002-03 was 2833 ha

with 29940 tonnes production (Anonymous, 2002-03).

The nutritional assessment of the fruit had shown it11

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to be a good source of ascorbic acid, minerals,

fibers and carotenoides (Charlotte, 1959).

Persimmon fruit is obtained from a number of

species of trees belonging to the genus Diospyros in

the ebony wood family (Ebenaceae).The common names

are Persimmon, Oriental Persimmon, Japanese

persimmon, Kaki. . Diospyros fruits means 'the fruit

of the gods'. So, the family name is enough to

describe the delicacy, beauty and flavor of the

persimmon fruit. Persimmon colours range from light

yellow-orange to dark red-orange. The color of the

persimmon fruit changes according to the species.

These fruits vary in size from 1.5 to 9cm (0.5 to 4

in) diameter and come in different shapes like

spherical, acorn or pumpkin. The American persimmon

(Diospyros virginiana) is native to the eastern United

States. The fruit is also referred to as 'nature's

candy'.

Persimmon (Diosypros kaki) is a good source of

natural antioxidant, vitamins c , and dietary fiber

which are probably involved in the reduction of

degenerative human diseases (steinmetz and potter

1996) due to their anti oxidative and free radical

scavenging properties (Bioleau et al,.1999)

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Persimmons do best in areas that have moderate

winters and relatively mild summers--suitable for

growing in USDA Hardiness Zones 7 to 10. It can

tolerate temperatures of 0° F when fully dormant.

However, because of its low chilling requirement

(less than 100 hours), it may break dormancy during

early warm spells only to be damaged by spring frosts

later. The leaves are killed by 26° F when growing.

Trees do not produce well in the high summer heat of

desert regions, which may also sunburn the bark.

The oriental persimmon is native to china, where

it has been cultivated for centuries and more then

thousand different cultivars exist. Persimmon

(Diospyros kaki) is an important fruit crop,

cultivated in Chakwal, Hazara and Malakand Pakistan.

The area under cultivation during 2002-03 was 2833 ha

with 29940 tones production (Anonymous, 2002-03). The

nutritional assessment of the fruit had shown it to

be good source of ascorbic acid, minerals, fibers and

carotenoid (Charlotte, 1959). Many years ago where

additional cultivars in Gilgit Baltistan of Pakistan

now called Gilgit Baltistan. The plant was introduced

to California in the mid 1800’s. Persimmon is

produced in Danyore, Sultanabad, Oshikhandas, and

other valleys of Gilgit Baltistan since the

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settlement of villages. It has been reported that

three varieties of persimmon exist in that area. The

main varieties can be differentiated as bitter and

sweet kernel varieties.AKRSP 2003 AF.

Agriculture is particularly important to the

livelihoods of the poor farmers of Gilgit Baltistan

as on-farm income represents 82% of their income,

whereas the top fifth of the population earns half of

this income through farm source during a survey come

to know that 1660 tons persimmon is produced in the

whole Gilgit Baltistan. Persimmons are one of them

which are very sweetest in the taste.Aga khan Rural

Support Program (AKRSP) for Pakistan has done some

work on the production and marketing of fresh & dried

fruits processing in different parts of Gilgit

Baltistan, in which Gilgit, Hunza etc are the main

areas where AKRSP play its vital role in the

development of Agricultural Sector specially in fresh

fruits processing &drying fruits. In Gilgit District

they introduced a project of DFP (Dry Fruit Project)

which is situated near the China Bridge Danyore

Gilgit Baltistan which was working since 1997.

Persimmon fruit is low in calories (provides 70

cal/100g). It is also low in fats and is a rich

source of dietary fiber. Catechins from persimmon14

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fruit display anti-infective, anti-inflammatory and

anti-hemorrhagic properties. It has low saturated

fat, cholesterol and sodium. Zeaxanthin, an

important dietary carotenoid from persimmon fruit

helps prevent 'age related macular disease' (ARMD) in

the elderly. Persimmon fruit can be packed with

vitamin C, another powerful antioxidant, which again

helps to fight infectious agents and protects from

harmful free radicals. The anti-oxidant compounds

like vitamin A, beta carotene, lycopene, lutein,

zeaxanthin and cryptoxanthin play an important role

in preventing aging and various diseases. The fruit

also contains valuable B-complex vitamins such as

folic acid, pyridoxine (vitamin B-6), thiamin, etc.

which enhance metabolic enzymatic functions in the

body. Fresh persimmon fruit is rich in minerals like

potassium, manganese, copper and phosphorus.

Manganese helps to fight free radicals, copper helps

in the production of red blood cells. It works great

for constipation and hemorrhoids and helps to stop

bleeding. But remember, consuming too many persimmons

at once can induce diarrhea. Cooked persimmon fruit

works great for diarrhea and dysentery.

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Extending shelf life by using calcium chloride

Calcium chloride dip has been used as a firming agent

for whole and fresh-cut fruits. In melon cylinders

stored at 5oC, 1-5% calcium chloride increased

firmness, with the higher concentration giving better

improvement in firmness (Luna-Guzman et al., 1999).

Firmness response to calcium chloride did not vary

with dipping time of 1-5 minutes at the same

concentration which was attributed to the possibility

that calcium uptake is limited by rates of mass

transfer. Calcium chloride dips at 0.5% concentration

were also found to have a beneficial effect on

retaining or improving the texture of zucchini squash

slices stored at 0oC and 10oC (Izumi and Watada,

1995). Calcium chloride at 0.5 or 1% for 2 min

likewise maintained firmness of shredded carrot

stored at 0, 5 or 10oC (Izumi and Watada, 1994). The

treatments increased the calcium content of the

tissues. Other studies also showed that calcium

treatment retarded firmness loss consequently

extending shelf life of apple (Garcia et al., 1996)

and improving post-processing quality of tomatoes

(Floros et al., 1992) and bluberries (Camire et al.,

1994). Calcium-induced firming and resistance to

softening have been attributed to the stabilization

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of membrane systems and the formation of calcium

pectates which increase rigidity of the middle

lamella and cell wall, increased resistance to

polygalacturonase attack on or inhibition of

degradation of pectic substance of the middle lamella

and cell wall, and improved turgor pressure (Barnes

and Patchet, 1976; Buescher and Hobson, 1982; Bourne,

1989; Jackman and Stanley, 1995). A more crosslinked

pectin network due to the cros slinking between the

carboxyl groups of adjacent polyuronide chains and

divalent calcium could improve water holding capacity

of the tissue hence increased turgor (Luna-Guzman and

Barrett, 2000).

Other effects of calcium chloride dip include

reduced respiration indicating retarded ripening

process and/or microbial contamination and improved

visual quality indicated by improved tissue integrity

and reduced mushiness and watery appearance, although

ethylene production increased (Luna-Guzman et al.,

1999). Calcium chloride treated at 2.5% for 1 min in

melon fruit pieces also decreased the total plate

counts and yeast and mold counts at 25oC (Luna-Guzman

and Barrett, 2000) and at 1%, reduced the microbial

growth rate in carrot shreds stored at 5oC (Izumi and

Watada, 1994). Calcium could enhance tissue

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resistance to fungal or baterial attack by

stabilizing or strengthening cell walls (Conway et

al., 1994). In apple slices, calcium chloride dips at

0.2% was found to reduce enzymatic browning (Sapers

et al., 1990). However, the inhibitory effect was

diminished with storage duration and differed with

apple cultivars. Due to its residual effect, calcium

chloride could impart bitterness to fresh-cut produce

as found in melons (Luna-Guzman and Barrett, 2000).

This study investigated the effects of different

rates of application of calcium chloride dip on

quality changes and shelf life of ripe fruit;

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OBJECTIVES:

To check the effect of 2% calcium chloride on

the post harvest shelf life of persimmon fruit.

To select appropriate treatment for the

preservation of persimmon fruit.

To extend the shelf life of persimmon fruits

To find out the physico chemical properties of

persimmon .

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Chapter

2

LITERATURE REVIEW

Armeniaca Vulgaris Lam (2008) reported that,

Huyu, common names japani phal originated as the

species in the high mountainous regions of the

Hindukash. According to “gerontologist” the northern

areas now called Gilgit Baltistan people, who inhibit

the high mountains of north Pakistan not far from the

centre of the origin are the longest living and the

strongest people of the world. By “(he tender fruit

grapevine, ministry of agriculture, food and rural

affairs ONTARIO)” date of modification, May 13, 2008.

(AKRSP in the article, “Brief Review

of Fruits Drying and Processing in N.A.)” 2002,20

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persimmon were produced in large quantities in the

Danyore, Sultanabad, Oshikhandas of Gilgit region,

locally named Amlookh and that more than 3 varieties

of persimmon exists in the Gilgit Baltistan.

Chez Panisse fruit, Alice Waters,(2002) reported

that persimmons of the species D.virginiana (American

persimmons ) are native to North Americans, the

species today accounts for less than 1 percent of the

country’s total crop production.

Jules Janik, Robret E Paull

(1998) gave the encyclopedia of fruits, and nuts,

persimmon are good source of vitamin C. The

nutritional assessment of the fruit had shown it to

be a good source of ascorbic acid, minerals, fibers

and carotenoides (Charlotte, 1959). Zhong (1989)

studied that the pulp, which is consider to be a

carrier of many active substances, B carotene. It was

reported in a survey that persimmon had positive

effects on many neurological disorders in people of

all ages. Internet source (web 1995).

Vitamin C in persimmon as antioxidant could

serve the body being able to counteract the free

radicals so if regularly consume foods rich in

vitamin C will helps the body become resistant

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against various infections and diseases. According to

Drs. Shela Gorinstein of The Hebrew University-

Hadassah Medical School, Jerusalem, is well worth the

persimmon recommended for consumption. “Eat a

persimmon-sized, about 100 grams, a day, enough to

prevent clogging of the arteries,” Chinese accession

(2001) the highest content of vitamin C was observed

in persimmon ‘kaki Fuyu’.

Beverage et al.(1999) revealed that the juice was

very high in organic acids content as reflected in

the high level of titrable acidity and quantitatively

the most important organic acid is malic acid, but

there are several other minor acids have been

reported. In persimmon fruit contained many nutrients

that are beneficial to the health of human body  such

as vitamins A, B complex, C, E, and K, calcium,

copper, iron, magnesium, phosphorus, zinc, and

dietary fiber is high enough where in 100 g persimmon

contains 3.6 g dietary fiber (USDA Nutrient database

source).

Heilscher and Lobber (1999)compared the

composition and nutritive value of persimmon to those

of other fruits(including apples and

oranges,).Persimmon have high levels of fat free

vitamins (pro-vitamin A, vitamin E,and vitamin K)and22

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only rose hips have higher vitamin C level. Singh

(2001) studied that persimmon can be medicinally used

for Skin problems, Digestive problems etc.

Fruits and vegetables continue to respire after

harvest. Oxygen consumed through respiration is used

to oxidize glucose to give the energy necessary for

metabolic activity with the liberation of carbon

dioxide, water and heat. The respiratory activity

represents a host of complex reactions responsible

for post harvest ripening and aging. Continued

exposure to unsaturated air in the storage chamber

enhances desiccation or water loss (transpiration) in

the produce which translates to quality loss (loss of

turgidity, wilting, weight loss etc.). The magnitude

of post harvest losses in fresh fruits and vegetables

is estimated to average around 25–30% (Wills et al.,

1981). This reflects inadequate post-harvest handling

and lack of proper understanding of the importance of

biological and environmental factors responsible for

the quality deterioration in the produce (Kader,

1992). These losses represent a large proportion of

total costs of the horticultural business, greatly

reducing the profitability of the marketing chain.

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Fresh persimmons were subjected to two different

processes: sun-drying during 1 month and dehydration

at 60 1C during 12 h. To assess the effect of this

process on nutritional and health-related properties

of persimmons dietary fibers, minerals, trace

elements, polyphenols and the total radical

scavenging activities (TRSAs) were determined before

and after processing. It was found that the contents

of dietary fibers, minerals and trace elements in

fresh and dried persimmons fruits were comparable.

Total polyphenols in fresh persimmons was higher than

in dried fruits (1.3 vs. 0.9 and 0.8mg/100 g FW,

respectively) and percentage of inhibition was higher

than in dried fruits (70% vs. 59% and 55% and 58% vs.

53% and 46% for 1,1-diphenyl-2-picrylhydrazyl (DPPH)

and 2,20-azino-bis (3-ethylbenzthiazoline-6-sulfonic

acid) [ABTS] radicals, respectively (P40.05 in all

cases). In conclusion: (1) the differences in the

contents of dietary fibers, minerals and trace

elements in fresh and dried persimmons are not

significant; (2) the contents of polyphenols and the

level of the TRSA are higher in fresh persimmons than

in dried fruits; however, both variables are also

high in dried Persimmons; (3) when fresh fruits are

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not available, proper dried persimmons could be used

as a valuable substitute.(2005 Swiss Society of Food

Science and Technology). Published by Elsevier Ltd.

. Excessive weight loss has been reported due to

transpiration which can adversely affect the quality

of the fruit through deformation (Ben- Yehoshua et al.,

1979).

Turk (1992) has studied physico- chemical

characteristics of persimmons and reported that TTS,

total sugar and vitamin C content decreased during

storage. .Invert sugar decreased initially during

storage and then increased. Similarly, carotene

content of fruits increased during storage.

Respiration showed a typical climacteric pattern.

. Firmness of all fruits decreased during storage

with fruits losing their marketable quality after 40–

60 days. .( Turk ,1992). Faroqi et al.(1975) studied

physiochemical characteristics of fruit stored in

perforated wooden boxes lined with tissue paper, wax

paper and polythene were reported to be maintained

best in polythene film where as other living material

did not check shriveling to excessive weight loss

common persimmon.

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Zakharova (1986) worked hippophae

rhamonides in the region of Siberia and reported that

their fruits contained >100mg vitamin c/g dry weight

basis and 2.5-3 mg carotene/g. Scherz and sensor

(1994), reported that content of minerals after

drying remained unchanged. The difference between

fresh and dry fruits was not significant.

Lotio and frei,(2004) searched that the

determination of TRSA is more important than of any

individual antioxidants. Zavrtanik (1999) research

on ‘Hachiya’ and ‘Fuyu’ cvs, treated the persimmon

with CO2 and N2 at 99.9% for 24 h at 20 C, then

stored the fruits at 1°c and found that the total

polyphenol concentration decreased very quickly and

fruits were edible after one day of the Co2

treatment; N2 treatment reduced polyphenol content

less quickly and fruits were edible after 10 days of

storage. In this research the authors found no

internal browning after N2 treatment , however, this

occurred with the CO2 treatment as was found by the

Testoni and Tonno(1988) in a previous research on the

ev.’kaki tipo’..

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Subhadrabandhu (1997)

proposed a rapid astringency removal system by which

the removal was achieved by treatment of 0.62-2.5ml

of 99.5% ethanol/kg fresh fruit and above 95% CO2 for

3-5 h at 40°c.The author suggested a sealed

incubation of 12h at 40 c after a temporary opening

and chemical removing, and the fruit were stored at

20 °c.The treated fruits remained un ripe and had a

‘crisp’ texture for long period.

Zavranik(1999) have said that total polyphenol

concentration in ‘Hachiya’ persimmon after treatment

at 20 c for one day and during storage at 1°c.

Suzuki (1981) reporting that concerning the

background color, it must be without chlorophyll and

with a shade of yellow or orange. In Japan they have

created color charts for the most important cultivars

indicating the minimum co lour at harvest.

Kitagawa and Glucina (1984) said

that the typical orange color of persimmon, with new

formation of lycopene in great amount (about 30% of

total carotenoid) is obtained only if the fruit is

harvested at a correct maturation is irregular and

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fruit color is pale orange with yellow discoloring.

Testoni and Maltini (1978) searched that the ideal

parameters were proposed for drying (hot air at 45 c

for about 18 h) in relation to the ripening stage and

thickness’ of slices of ‘kaki Tipo’ persimmon. If the

fruit is quartered and peeled the usable temperature

is about 65°c .The final step is reached when the

weight loss is about 75-85% of initial weight,

obtaining a high-energy intermediate moisture

product, ready to eat.

Early research into the effect of calcium on fruit

and vegetable quality was concerned with calcium's

association with physiological disorders (DeLong,

1936). Subsequently, more than 30 calcium related

disorders in various crops have been identified

(Shear, 1975). It has been established that the

disorders of storage organs of fruits and vegetable

appear closely related to low calcium content in

tissues.

Pre- and post-harvest calcium applications have been

used to delay aging or ripening, to reduce post-

harvest decay, and to control the development of

many physiological disorders in fruits and

vegetables (Poovaiah, 1986; Conway et al, 1994).

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Firming and resistance to softening resulting from

addition of calcium have been attributed to the

stabilization of membrane systems and the formation

of Ca-pectates, which increase rigidity of the

middle portion and cell wall of the fruit (Grant et

al, 1973; Jackman and Stanley, 1995). This inhibits

the degradation of the middle portion and cell wall

(Buescher and Hobson, 1982) and improves the skin

strength (Mignani et al., 1995).

Foliar application of calcium chloride has been

reported to delay ripening and retard mold

development in strawberries (Cheour et al., 1990;

Cheour et al., 1991) and raspberries (Montealegre

and Valdes, 1993).

Post-harvest dips in calcium chloride solutions are

also combined with heat treatment. Heat allows the

formation of COO- groups from the pectin content of

the fruits or vegetables with which Cat+ions can form

salt-bridge cross-links (Stanley et al, 1995). This

makes the cell wall less accessible to the enzymes

that cause softening. This practice controls

ripening, softening, and decay at the same time (Sams

et al, 1993). Conway and Sams (1984) have indicated

that calcium enhanced tissue develops resistance to

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fungal attack by stabilizing or strengthening cell

walls, thereby making them more resistant to harmful

enzymes produced by fungi, and that it also delays

aging of fruits.

The demand for fresh-cut fruits and vegetables is

growing, with an estimated retail market of $11

billion (Anon, 1998). Although these products have

met the

consumer's desire for convenience, product

freshness and shelf life are still important

challenges to the retailers. Use of calcium

chloride for the treatment of fresh-cut fruits and

vegetables is potentially an attractive market.

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CHAPTER -3

MATERIAL AND METHOD

3.1-SAMPLE COLLECTION AND PREPERATION

Fresh fruits of persimmon were purchased from

local fruit market of Gilgit. Fruits were washed and

sorted to remove dust particles and damaged fruits.

3.2-calcium chloride

Calcium chloride was available in food

Laboratory KIU.

3.3 treatments

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Cleaned sorted fruits were

subjected to the following set of treatments.

T0 Control

T1 2%cacl2

The fruits were treated with cacl2. Fruits were

dipped for two to three minutes. They were air dried

under the fan and kept in open card board trays and

stored at room temperature. The different physico-

chemical parameters evaluated after every four days

interval till their spoilage.

3.2.1-DETERMINATION OF MOISTURE CONTENT

Moisture content was determined by modification of

vacuum oven method (AOAC, 1980) using the following

formula:

Apparatus

Moisture dish

Desiccators

Silica granules

Rubber gloves

Analytical Balance

Hot air oven

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Procedure.

Clean moisture dishes were taken and dried in oven at

130c for 30 minutes. Moisture dishes were taken out

and placed in desiccators and weighed soon after they

reach at room temperature.2g of well-mixed sample was

added to the moisture dish and recorded the weight.

Removed from scale and covered with lid. Placed the

moisture dish in oven uncovered for 60 minutes (60

minutes dry period Begin when oven temperature is

usually 130c. Afterward removed the sample from oven

and covered with lid. Place the sample in desiccators

for cooling. Gloves were used for sample transfer

from oven to the desiccators. Weighed the sample soon

after reaching at room temperature.

Calculation:

%Moisture = original

sample-dried sample × 100

Original sample

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3.2.2- Determination of ASH

Principle

Food material was subjected to very high temperature

450-600oC which causes all carbon compounds to get

burnt in food as CO. The remaining inorganic portion

of food left is called “ash” which contains minerals

mostly.

Equipment

Electrical Muffle Furnace.

Porcelain Crucibles.

Desiccators.

Electrical Blance.

Spatula.

Procedure

1. Washed and clean crucibles were dried properly

in hot air oven at 105o C for 1 hour.

2. Cooled in desicctor and weighed as W1.

3. Weighed accurately 2g of sample in crucible as

W2.

4. Ignited the sample at 550o C for overnight.

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5. Cooled the ash containing crucibles by placing

in desiccator and weighed them as W3.

Calculation:

Ash percentage = Weight of ash x 100 = (W3-W1) x 100

Sample weight W2

3.2.3-Determination of pH:

Principle:

The basic principle of electrometric pH measurement

is determination of the activity of the Hydrogen ions

by potentiometer measurement using a standard

hydrogen electrode and a reference electrode. Because

of difficulty in its use and the potential for

poisoning the hydrogen electrode, the glass electrode

is commonly used. The pH value of an aqueous solution

is defined by the equation:

PH = -log10 AH+

Where AH+ = the activity of the hydrogen ions in the

solution in g-moles/1

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The electromotive force (emf) produced in the glass

electrode system varies linearly with pH. This linear

relationship is described by plotting the measured

emf against the pH of different buffers. Sample pH is

determined by extrapolation.

Equipments:

pH meter

Conical flask

Balance

Funnel

Shaker

Chemicals

Buffer Sol; pH 7.0, pH 4.0

Procedure:

Minimum amount of buffer solution of pH 4.01 and 7

were taken for calibration. After the calibration the

electrode was dipped in to the sample. pH of the

sample was noted from display screen in triplicate.

When all readings were taken, the electrode was again

rinsed with distilled water and wiped with a tissue

paper and placed in the side arm.

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3.2.4-DETERMINATION OF TOTAL TITRATEABLE ACIDITY.

The total titrate able acidity was determined by

standard method of A.O.A.C (1984) by titrating

standard alkali solution.

Reagents.

NaOH (0.1N) dissolved 4.5g pellets of NaOH

in one litre distilled water.

Oxalic acid (0.1N) dissolved 6.3g oxalic

acid in one liter distilled water.

Procedure.

Fruit sample 5g was taken in

100ml volumetric flask and the volume was made with

distilled water up to 100ml. Then diluted sample 10ml

was taken in a conical flask and added 2-3 drops of

phenolphthalein as an indicator then titrated against

0.1N NaOH solution. Then end point is appearance of

light pink color and the color was persisted for 15-

20 second and then ml of 0.1N NaOH used was recorded

for all the samples and acidity was calculated as

under.

% acidity = I x T x N of NaOH x 100

x 100 / L x M

37

38

3.2.5- Total soluble solids

4.1-Principle:

Hand refract meter is used to determine total soluble

solids/Brix in the sample solution.

4.2-Apparatus

ATAGO Hand refracto meter

4.3-Procedure:

A drop of juice sample was dropped on the face of

hand refractometer.

Total soluble solids/Brix was noted through the

eyepiece. Reading was corrected at 20 C using AOAC

Table No. 900.03.

3.4-MATERIAL AND METHOD FOR COATING

2% of calcium chloride solution is used as

coating and were tested for effect on external and

internal atmosphere of the persimmon fruit.

Persimmons used in this experiment were obtained from

a local market. The fruits were carefully selected to

insure good uniformity, color and size. And analysed

38

39

which types of affect appear internally or

internally.

3.4.1-Preperation of coating:

Put 2 gm of CaCl2 hydrate in 1000 ml of distilled

water and shake it when ever calcium chloride is

not fully solve, then the selected fruit

(persimmon) is dipped in solution for 2 minutes.

3.4.2-Coating of persimmon:

Persimmon is dip in calcium chloride 2% solution

for 2 minute which is a good preservative method to

control the external and internal atmosphere of

persimmon fruits .

Chapter 4

RESULTS AND DISCUSSION

4.1- Physico- chemical analysis

39

40

Table 4.2.Effect of CaCl2 on TSS during storage at

room temperature

Treatmen

ts S0 S4 S8 S12 S16 Mean

T0

15.6

0f17.5

0d

19.00

c0.00

g

0.00

g 10.42B

T115.6

0f

16.3

0e

17.90

d

21.5

0b

23.8

0a 19.00A

Mean

15.5

5C

16.9

0B

18.45

A

10.7

5E

11.9

0D

LSDT=0.

24

S=0.

4

TS=0.

55

T0=control, T1=CaCl2 2%

The mean values are the result of three

replication

Means followed by the same alphabets are not

significantly different from one another based

on alpha =0.05.

40

41

Fig.4.2. A line sketch of TSS(oBrix) in persimmon

during storage.

The result regarding the total soluble solids (TSS

oBrix) of persimmon fruits are presented in

Table4.2 .TSS were significantly increased during

storage after 4th day but increased in 8th days. Mohla

et al.., (2000)and khan et al..,(2007) also reported

and increased in TSS during storage interval.

Persimmon was commercially mature on the 1st day with

low TSS (15.60 oBrix) but as time passed many

biochemical, physical and structural changes.

On the 4th day TSS in controlled fruits T0 was (17.50

oBrix) but in T1 persimmon has significantly

increased to (16.30 oBrix) TSS also increased with the

passage of time.

41

42

On the 8th day of storage controlled fruits T0 was

fully ripened and respiration may have been on its

peaks and shows the highest TSS value (19.00 oBrix)

but in treated fruit T1 in ash content was slightly

increased up to (17.90 oBrix).

On the 12th and 16th day To was unacceptable and

spoiled due to mold growth on it, whenever T1

become acceptable on the 12th day of storage T1 was

(21.50 oBrix) on the 16th day T1 was (23.80 oBrix).

Table 4.3.Effect of cacl2 on pH during storage at

room temperature.

42

43

Treatment

s S0 S4 S8 S12 S16 Mean

T05.50

b

6.00

ab

6.20a

b

0.00

c

0.00

c

3.42

B

T15.50

b

5.80

ab

6.10a

b

5.90

ba5.50

b

5.76

A

Mean

5.50

B

5.90

A5.85A

B

2.95

C

2.75

C

LSDT=0.24 S=0.4

TS=0.

55

T0=control, T1=CaCl2 2%

The mean values are the result of three

replication.

Means followed by the same alphabets are not

significantly different from one another based

on alpha =0.05.

43

44

Fig.4.3. A line sketch of pH in persimmon during

storage.

The result regarding to the pH values of persimmon

fruit are presented in table 4.3. It was seen that

there was increased in pH with the passage of time

after 8th day pH was decreased, the controlled was

totally discard after 8th day, but the treated was

acceptable.

Fig, A shows that effect of treatment and controlled

in storage interval on the ph of persimmon fruits

during storage. The result are in agreements with the

previous result of Hussein et al.,(2004) khan et

al..,(2007) who also reported that there have a

negligible difference in ph for fruit during storage.

44

45

The fruit was commercially matured on the 1st day

with pH (5.50) with the passage of time they under

goes many physiological, biological and structural

changes so pH was increased.

On the 4th day of storage pH was slightly increased in

both To and T1. In T1 the ph was increased up to

(5.80) whenever T0 was slightly increased from T1 was

(6.00).

On the 8th day of storage control fruit was fully

ripened and respiration may have been on its peak and

showed highest PH value was (6.20) but in T1 was

slightly increased up to (6.10).

On the 12th and 16th day of storage To was

unacceptable and discard whenever T1 was remain

constant .on the 12th day the ph in T1 was (5.90) and

on the 16th day the ph was (5.50).

Table 4.4.Effect of CaCl2 on Ash during storage at

room temperatureTreatmen

ts S0 S4 S8 S12 S16 Mean

T0 1.59e 1.80

c

1.82B 0.00f

0.00

1.04

B

45

46

f

T1 1.59e

1.75

d 1.80c 1.83b

1.85

a

1.76

A

Mean 1.60C

1.77

B 1.81A 0.91D

0.92

D

LSD T= 6.8S=0.01

TS=0.0

15

T0=control, T1=CaCl2 2%

The mean values are the result of three

replication

Means followed by the same alphabets are not

significantly different from one another based

on alpha =0.05.

46

47

Fig.4.4. A line sketch of Ash in persimmon during

storage.

The result regarding the ash value of persimmon

fruits are presented in table 4.4. It was seen that

there was an increased in the ash with the passage of

time. Our result slightly differs from Chaudry et al.

(1998) who reported ash percentage in fruit is 0.32-

0.48%. The results are little bit different may be due

to, geographical location, and climatic conditions.

.

On table –shows the effect of CaCl2 treatment and

storage interval on the ash content of persimmon

fruits during storage.

On the 1st day ofstorage the ash content in both

treated and untreated were (1.59)and with the passage

of time they under goes many biochemical , 47

48

physiological and structural changes so ash content

was increased.

On the 4th day of storage the ash content was

continuously increased in To was (1.80)but in T1 the

ash content was slightly increased to (1.75).

On the 8th day of storage controlled fruits were fully

ripened and respiration may have been on its peak and

show the high PH value (1.82) but in treated fruits

ash content was slightly increased up to (1.80).

On the 12th and 16th day of storage controlled fruits

were unacceptable and spoiled because of mold grow on

it, whenever the treated persimmon is able to use the

ash content in 12th day was (1.83)and on 16th day T1

was (1.85).

Table 4.5.Effect of CaCl2 on Moisture during

storage at room temperature Treatmen

ts S0 S4 S8 S12 S16 Mean

T0

76.00

b

78.00

a

72.50

e 0.00f 0.00f

45.3

0B

T1 76.00 77.10 75.40 74.70 73.80 75.4

48

49

b a bc cd d 0A

Mean

76.00

B

77.55

A

73.95

C

37.35

D

36.90

D

LSD T=0.4 S=0.7

TS=0.

9

T0=control, T1=CaCl2 2%

The mean values are the result of three

replication

Means followed by the same alphabets are not

significantly different from one another based

on alpha =0.05.

49

50

Fig.4.5. A line sketch of moisture in persimmon

during storage.

The result regarding moisture % of persimmon frits

during storage present in table4.5. It can be seen

that there was significant effect on moisture content

was observed after 5 days both in controlled and

treated persimmon fruit ,. Hussain et al..,(2004)

khan et al..,(2007) also studies an increased in

moisture content.

Fig,s … shows the effect of treatment and storage

intervals on the moisture of persimmon fruits. The

persimmon fruit were commercially mature on the 1st

day with the passage of time they under goes many

physiological , biochemical and structural changes

that’s leads to ripening on the 1st day of storage

50

51

the moisture level with in persimmon fruits was

(76.00) both in controlled and treated fruits .

On the 4th day of storage highest moisture was

recorded both in controlled and treated fruit highest

moisture percentage in To was (78.00) but in T1 was

recorded (77.10%) moisture level.

On the 8th day of storage (72.50) was observed in To

and treated persimmon with T1 was observed

(75.40% )moisture level

On the 12th and 16th day of storage the controlled

fruits was unacceptable and discarded due to mold

growth whenever the treated persimmon fruit remain

stable and acceptable , T1 was at their active

respiration stage on the 12th day moisture level was

(74.70%),and on 16th day of storage moisture level was

(73.80%)

Table 4.6.Effect of CaCl2 on TA during storage at

room temperature

Treatmen

ts S0 S4 S8 S12 S16 Mean

51

52

T0 1.80d

2.50

a1.60e

f 0.00g

0.00

g

1.18

B

T1 1.80d

2.20

b 2.00c

1.70d

e1.50

f

1.84

A

Mean 1.80B

2.35

A 1.80B 0.85C

0.75

C

LSD T=0.07S=0.11

TS=0.

15

T0=control, T1=CaCl2 2%

The mean values are the result of three

replication

Means followed by the same alphabets are not

significantly different from one another based

on alpha =0.05.

52

53

Fig.4.6. A line sketch of TA(%) in persimmon during

storage.

The result regarding tritable Acidity of persimmon

frits present in table4.6. The pattern change in

acidity was unique , there was an increased in

acidity percentage during the first four days of

storage. This may be due to degradation of

biochemical constituents of the un ripened fruits

during respiration resulting in certain acids, which

are then reduce after 5 days. Hussain et al..,(2004)

khan et al..,(2007) also studies on total acidity

of fruits .

Fig,s … shows the effect of treatment and storage

intervals on the tritable acidity of persimmon

fruits. The persimmon fruit were commercially mature

53

54

on the 1st day with Tritable acidity of both To and T1

was (1.80).

On the 4th day of storage tritable acidity was highest

in To was (2.50) and T1 was (2.20).

On the 8th day of storage tritable acidity in

controlled T0 persimmon fruit show a continuous

decreased in titratible acidity To show the lowest

acidity (1.60) bit T1 was significantly increased

(1.60).

On the 12th and 16th day of storage the controlled

fruits was unacceptable and discarded due to mold

growth whenever the treated persimmon fruit remain

stable and acceptable , on the 12th day the acicity

was (1.70) and on 16th day the TA was (1.50)

recorded.

54

55

Conclusion

This study revealed that several Physico chemical

quality changes of stored persimmon were depending on

the presence or absence of preservatives. Calcium

chloride has capabality to prevent mould

growth ,retard ripening and aging with in fruits. The

calcium chloride had significant effect on the

quality of persimmon. The treated fruits showed

lower, T.s.s, Titratable acidity, Ash, PH, and

moisture released are compared to control sample.

55

56

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The end

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