Reducing postharvest losses in persimmon. Pre and postharvest aspects involved in fruit quality and new strategies for valorization
- Autores: Nariane Quaresma Vilhena
- Directores de la Tesis: Amparo Alejandra Salvador Perez (dir. tes.), Ana Quiñones Oliver (dir. tes.), Juan Andrés Carcel Carrión (tut. tes.)
- Lectura: En la Universitat Politècnica de València ( España ) en 2023
- Idioma: inglés
- Tribunal Calificador de la Tesis: Antonio Fabián Guillén Arco (presid.), Salvador López Galarza (secret.), Maria Esther Arias Álvarez (voc.)
- Programa de doctorado: Programa de Doctorado en Ciencia, Tecnología y Gestión Alimentaria por la Universitat Politècnica de València
- Materias:
- Enlaces
- Tesis en acceso abierto en: RiuNet
- Resumen
In recent years Spain has experienced overproduction, which has led to important economic losses and increased fruit waste. Moreover, different preharvest factors, which affect fruit quality, and an inadequate postharvest management, can lead to important postharvest losses. In this context, the objective of the present Thesis is to study strategies to increase persimmon crop profitability by reducing postharvest losses and revalorizing discarded fruit and surplus production. Thus, the pre- and postharvest aspects involved in persimmon fruit quality are discussed and the whole fruit drying is proposed as a new valorization strategy.
Of the preharvest aspects related to fruit quality parameters, the plant nutritional status is a major factor that can affect plant material composition and fruit characteristics. Thus, Chapters I and II addressed the study of macro- and micronutrients concentrations in the leaves and fruit from organic and conventional management systems, and their relation to the main fruit quality parameters in 'Rojo Brillante' persimmon. The results obtained in this study provide new information about the nutritional composition of persimmon and reinforce the need for balanced fertilization to achieve good fruit quality.
Another important preharvest aspect is the application of phytoregulators to prolong the harvesting season. For 'Rojo Brillante', ethephon use is normal to advance harvest, as is gibberellic acid (GA3) to delay maturation. These treatments can affect fruit quality at both harvest and postharvest. Therefore, the postharvest 1-methylciclopropene (1-MCP) treatment is commonly applied to guarantee fruit quality. However, the preharvest 1-MCP application has been shown to be a novel effective treatment for other fruit. In Chapter III, in which this treatment was evaluated in different scenarios for persimmon, it was proved that it extended the harvest window and prolonged the commercialization period when applied to the ethephon-treated fruit. In the GA3-treated fruit, the preharvest 1-MCP can replace the 1-MCP postharvest application, which could be a useful tool for optimizing handling operations in packinghouses.
For 'Rojo Brillante', an effect of harvest moment on fruit behavior during cold storage has been commercially documented. To explain these differences, in Chapter IV an in-depth physico-chemical and microstructural characterization of fruit during five commercial harvests is carried out and the changes in fruit firmness changes during cold storage was evaluated. The minor differences revealed in persimmon firmness at harvest strongly influenced fruit postharvest behavior, which was associated with structural parenchyma of flesh fruit at harvest.
On the other hand, it is noteworthy that deastringency treatment is a critical step of postharvest handling because it directly influences fruit quality. This thesis (Chapter V) addressed the study of the effect of deastringency treatment with CO2 and ethanol on postharvest quality of cv. Giombo. The results suggested that, although ethanol is the usual deastringency treatment for this variety, high concentrations of CO2 are recommended to achieve faster insolubilization of tannins and to maintain higher fruit quality during cold storage.
To valorize discarded persimmon fruit and surplus production, whole fruit drying is proposed as a new strategy for 'Rojo Brillante'. A first study (Chapter VI), which deals with the physicochemical and microstructural changes that occur during natural air drying, shows that this variety is suitable for drying as whole fruit. To improve the process, convective hot-air drying is also evaluated at three temperatures (Chapter VII). The results showed that the higher the drying temperature, the faster the drying process was, and the final product characteristics depended on the drying temperature, especially in texture terms.
