Cold Storage and Shelf Life Determination of ‘Eylül’ and ‘Hachiya’ Persimmons Packaged in Modified Atmosphere

Abstract

The study aimed to determine the quality changes during cold storage and shelf life of persimmons grown in the Dörtyol region of Hatay province and packaged in modified atmosphere (MAP) packaging. The fruits of the astringent persimmons ('Eylül' genotype and 'Hachiya' variety) were used as materials. The fruits were stored at 0 °C and 85-90% relative humidity for 4 months. After cold storage, they were kept at 20 °C and 70% relative humidity for 7 days to determine shelf life. To determine fruit quality changes, weight losses, %CO2 and %O2 gas concentrations in the bags, physiological and fungal disorders, calyx drying, fruit rind color and flesh firmness, total water-soluble solids (TSS) and titratable acidity (TA), pH value, tannin, vitamin C, and sugar content were examined, and scores were assigned for appearance (1-5) and taste (1-9). Weight losses in persimmons did not exceed 10%. Flesh browning and/or softening, among physiological deteriorations, were found to be more prevalent than peel browning. Calyx drying did not occur in fruits of the 'Eylül' persimmon genotype. Flesh firmness limited storage. Taste scores exceeded the acceptable limit (≥5) from the 2nd month onwards. MAP yielded successful results. It was determined that the fruits of the ‘Eylül’ persimmon genotype could be stored for 2 months and the fruits of the ‘Hachiya’ variety could be stored for 3 months.

Keywords

• Persimmon
• Genotype
• Astringent
• MAP
• Cold storage

Modifiye Atmosferde Paketlenen ‘Eylül’ ve ‘Hachiya’ Trabzon Hurmalarının Soğukta Muhafazası ve Raf Ömürlerinin Belirlenmesi

Öz

Hatay ili Dörtyol ilçesinde yetiştirilen ve modifiye atmosferde paketleme (MAP) yapılan Trabzon hurmaları meyvelerinin soğukta muhafaza ve raf ömründe kalite değişimlerinin belirlenmesinin amaçlandığı çalışmada, buruk Trabzon hurması (‘Eylül’ genotipi ve ‘Hachiya’ çeşidi) meyveleri materyal olarak kullanılmıştır. Meyveler 4 ay süreyle 0 °C ve %85‒90 oransal nemde muhafaza edilmiş ve soğukta muhafazadan sonra raf ömrünün belirlenmesi içinde, 7 gün süreyle 20 °C’de %70 oransal nemde bekletilmiştir. Meyve kalite değişimlerinin belirlenmesi için, ağırlık kayıpları, MAP için O2 ve CO2 gaz konsantrasyonları, fungal ve fizyolojik bozulmalar, meyve kabuk rengi ve et sertliği, kaliks kuruması, pH değeri, titre edilebilir asit (TEA) ve suda çözünebilir toplam kuru madde (SÇKM) miktarları, C vitamini, tanen ve şeker içerikleri incelenmiş ve görünüş (1‒5) ile tat (1‒9) puanlaması yapılmıştır. Trabzon hurmalarında ağırlık kayıpları %10’u geçmemiştir. Meyve etindeki kararma ve/veya yumuşama kabuk kararmasından daha yüksek bulunmuştur. Kaliks kuruması ‘Eylül’ genotipi meyvelerinde olmamıştır. Meyve eti sertliği depolamayı sınırlandırmıştır. Tat puanları 2. aydan itibaren kabul edilebilir sınır (≥5)’ın üzerine çıkmıştır. MAP başarılı sonuç vermiştir. Soğukta 2 ay ‘Eylül’ Trabzon hurması genotipi ve 3 ay ‘Hachiya’ çeşidi meyvelerinin depolanabileceği belirlenmiştir.

Anahtar Kelimeler

• Trabzon hurması
• Genotip
• Buruk
• MAP
• Soğukta muhafaza

Kaynakça

1. Ahn, G., Song, W., Park, D., Lee, Y., Lee, D., & Choi, S. (2001). Package atmosphere and quality as affected by modified atmosphere conditions of persimmon (Diospyros kaki cv. Fuyu) fruit. Korean Journal of Food Science and Technology, 33, 200–204.
2. Akbudak, B., Ünal, H., & Yener, T. (2014, Eylül 22‒25). Trabzon hurmasının farklı uygulama ve muhafaza sürelerindeki bazı fiziksel özellikleri. VI. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, Bursa, Türkiye.
3. Ali, Q., Doğan, A., Kurubaş, M. S., & Erkan, M. (2017, October 5‒8). Impact of different doses of 1-Methylcyclopropene (1-MCP) on postharvest quality of astringent ‘Hachiya’ persimmons. VIII International Agriculture Symposium "Agrosym 2017" Book of Proceedings, Jahorina, Bosnia and Herzigovina.
4. Arnal, L., & Del Río, M. A. (2003). Removing astringency by carbon dioxide and nitrogen‐enriched atmospheres in persimmon fruit cv. “Rojo brillante”. Journal of Food Science, 68(4), 1516-1518. https://doi.org/10.1111/j.1365-2621.2003.tb09676.x
5. Aydınlıoğlu, C., Özdemir, A. E., & Ünlü, M. (2023). 1-Methylcyclopropene (1-MCP) uygulaması ve modifiye atmosferde paketlemenin ‘Fuerte’ avokado çeşidinin muhafazasına etkileri. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 28 (1), 136-152. https://doi.org/10.37908/mkutbd.1182393
6. Bartolome, A. P., Ruperez, P., & Fuster, C. (1995). Pineapple Fruit: Morphological characteristics, chemical composition and sensory analysis of red spanish and smooth cayenne cultivars. Food Chemistry, 53, 75‒79. https://doi.org/10.1016/0308-8146(95)95790-D
7. Ben-Yehoshua, S., & Rodov, V. (2002). Transpiration and water stress. In Postharvest physiology and pathology of vegetables (pp. 143– 197). CRC Press.
8. Bubba, M. D., Giordani, E., Pippucci, L., Cincinelli, A., Checchini, L., & Galvan, P. (2009). Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis, 22, 668–677. https://doi.org/10.1016/j.jfca.2009.02.01

9. Caleb, O. J., Opara, U. L., & Witthuhn, C. R. (2012). Modified atmosphere packaging of pomegranate fruit and arils: A review. Food and Bioprocess Technology, 5, 15‒30. https://doi.org/10.1007/s11947-011-0525-7
10. Cemeroğlu, B. (2010). Gıda analizleri. Gıda Teknolojileri Derneği Yayınları.
11. Cia, P., Benato, E. A., Sigrist, J. M. M., Sarantopoulos, C., Oliveira, L. M., & Padula, M. (2006). Modified atmosphere packaging for extending the storage life of ‘Fuyu’ persimmon. Postharvest Biology and Technology, 42, 228–234. https://doi.org/10.1016/j.postharvbio.2006.06.016
12. Cliffe-Byrnes, V., & O’Beirne, D. (2007). The effects of modified atmospheres, edible coating and storage temperatures on the sensory quality of carrot discs. International Journal of Food Science and Technology, 42, 1338‒1349. https://doi.org/10.1111/j.1365-2621.2006.01333.x
13. Crisosto, C. H., Mitcham, E. J., & Kader, A. A. (1995). Persimmon, Recommendations for Maintaining Postharvest. Postharvest Technology Research and Information Center. http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/Datastores/Fruit_English/?uid=48&ds=798 [Access date: July 12, 2025].
14. Çandır, E., Çandır, A., & Üstün, D. (2012, Eylül 18‒21). Etanol buharı uygulamalarının soğukta muhafaza sırasında Hachiya Trabzon hurması meyvelerinde burukluğun giderilmesi üzerine etkisi [Sözlü bildiri]. V. Bahçe Ürünleri Muhafaza ve Pazarlama Sempozyumu, İzmir, Türkiye.
15. Çandır, E., Özdemir, A. E., Kaplankıran, M., Demirkeser, T. H., & Yıldız, E. (2010). Storage life of non-astringent persimmons grown in the Eastern Mediterranean. New Zealand Journal of Crop and Horticultural Science, 38(1), 1‒6. https://doi.org/10.1080/01140671003619266
16. Çandır, E. E, Özdemir, A. E, Kaplankıran, M, Toplu, C, Demirkeser, T. H, & Yıldız, E. (2008, Ekim 8‒11). Dörtyol koşullarında yetiştirilen Harbiye ve Vainiglia Trabzon hurmalarının soğukta muhafazası [Sözlü bildiri]. IV. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, Antalya, Türkiye.
17. Çandır Ertürk E., Özdemir, A. E., Kaplankıran, M., & Toplu, C. (2009). Physicochemical changes during growth of persimmon fruits in the East Mediterranean climate region. Scientia Horticulturae, 121, 42‒48. https://doi.org/10.1016/j.scienta.2009.01.009
18. De Souza, E. L., De Souza, A. L. K., Tiecher, A., Girardi, C. L., Nora, L., Da Silva, J. A., Argenta, L. C., & Rombaldi, C. V. (2011). Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization. Scientia Horticulturae, 127, 242‒248. https://doi.org/10.1016/j.scienta.2010.09.025
19. Direito, R., Rocha, J., Sepodes, B., & Eduardo-Figueira, M. (2021). From Diospyros kaki L.(persimmon) phytochemical profile and health impact to new product perspectives and waste valorization. Nutrients, 13(9), 3283. https://doi.org/10.3390/nu13093283
20. Düzgüneş, O., Kesici, T., Kavuncu, O., & Gürbüz, F. (1987). Araştırma ve Deneme Metodları (İstatistik Metodları-II). Ankara Üniversitesi Ziraat Fakültesi Yayınları.
21. Ertürk, E., Özdemir, A. E., Kaplankıran, M., & Toplu, C. (2003, Eylül 8‒12). Harbiye Trabzon hurmasının soğukta muhafazası [Sözlü bildiri]. IV. Ulusal Bahçe Bitkileri Kongresi, Antalya, Türkiye.
22. Ertürk, E., Özdemir, A. E., Toplu, C., Kaplankıran, M., & Şahin, H. (2004, Kasım 25‒26). Jiro Trabzon hurmasının soğukta muhafazası [Sözlü bildiri]. I. Trabzon Hurması Yetiştirme ve Pazarlama Sempozyumu, Ünye-Ordu, Türkiye.
23. Fagundes, A. F., Dabul, A. N. G., & Ayup, R. A. (2006). Aminoethoxyvinylglycine in the ripening control of persimmon fruits cv. ‘Fuyu’. Revista Brasileira de Fruticultura, 28(1), 174‒182. https://doi.org/10.1590/S0100-29452006000100021
24. Ferri, V. C., Rinaldi, M. M., Silva, J. A., Luchetta, L., Marini, L., & Rombaldi, C. V. (2004). Gibberellic acid on ripening delay of Kaki (Diospyrus kaki, L.) cultivar Fuyu. Ciencia y Tecnologia Alimentaria, 24(1), 203‒216. https://doi.org/10.1590/S0101-20612004000100001
25. Fuller, M. M. (2008). The ultrastructure of the outer tissues of cold-stored apple fruits of high and low calcium content in relation to cell breakdown. Annals of Applied Biology, 83, 299–304. https://doi.org/10.1111/j.1744-7348.1976.tb00610.x
26. González, C. M., García, A. L., Llorca, E., Hernando, I., Pedro, A., Bermejo, A., Moraga, & G., Quiles, A. (2021). Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence. LWT, 14, 111007. https://doi.org/10.1016/j.lwt.2021.111007
27. Hasan, M. U., Singh, Z., Shah, H. M. S., Kaur, J., & Woodward, A. (2024b). Water loss: A postharvest quality marker in apple storage. Food and Bioprocess Technology, 1–26. https://doi.org/10.1007/s11947-023-03305-9
28. Hosseininejad, S., Larrea, V., Moraga, G., & Hernando, I. (2022). Evaluation of the bioactive compounds, and physicochemical and sensory properties of gluten-free muffins enriched with persimmon ‘Rojo Brillante’ flour. Foods, 11, 3357. https://doi.org/10.3390/foods11213357
29. Hosseininejad, S., Moraga, G., & Hernando, I. (2024). Valorizing astringent ‘Rojo Brillante’ persimmon through the development of persimmon-based bars. Foods, 13(23), 3748. https://doi.org/10.3390/foods13233748
30. Hwang, K. A., Hwang, Y. J., Hwang, I. G., Song, J., & Cho, S. M. (2017). Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extracts. Food Science and Biotechnology, 26(1), 229–235. https://doi.org/10.1007/s1006 8-017-0031-4.
31. Jafarzadeh, S., Azadbakht, M., Varasteh, F., & Vahedi Torshizi, M. (2023). The effect of different types of coating and packaging on the physical properties of persimmon fruit under load. Iranian Food Science and Technology Research Journal, 19(3), 1-14. https://doi.org/10.22067/ifstrj.2023.81571.1242
32. Kader, A. A., & Watkins, C. B. (2000). Modified atmosphere packaging–toward 2000 and beyond. HortTechnology, 10, 483‒486.
33. Kader, A. A. (2011). Postharvest Biology and Technology: An Overwiew, In: Kader, A. A. (ed.). Postharvest Technology of Horticultural Crops 3nd edition, University of California Division of Agriculture and Natural Resources, Oakland, California.
34. Khademi, O., Besada, C., Mostofi, Y., & Salvador, A. (2014) Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments. Scientia Horticulturae, 179, 191–197. https://doi.org/10.1016/j.scienta.2014.09.028
35. Kingwascharapong, P., Arisa, K., Karnjanapratum, S., Tanaka, F., & Tanaka, F. (2020). Effect of gelatin-based coating containing frog skin oil on the quality of persimmon and its characteristics. Scientia Horticulturae, 260, 108864. https://doi.org/10.1016/j.scienta.2019. 108864
36. Kittur, F., Saroja, N., Habibunnisa, & Tharanathan, R. (2001). Polysaccharidebased composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology, 213(4–5), 306–311. https://doi.org/10.1007/s0021 70100363
37. Koyuncu, M. A., Savran, E., Dilmaçünal, T., Kepenek, K., Cangi, R., & Çağatay, Ö. (2005). Bazı Trabzon hurması çeşitlerinin soğukta depolanması. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 18(1), 15‒23.
38. Lee, Y. J., Lee, Y. M., Kwon, O. C., Cho, Y. S., Park, Y. M., & Kim, T. C. (2003). Effects of low oxygen and high carbon dioxide concentrations on modified atmosphere-related disorder of ‘Fuyu’ persimmon fruit. Acta Horticulturae, 601, 171‒176. https://doi.org/10.17660/ActaHortic.2003.601.23
39. Mac-Rae, E. A. (1987). Development of chilling ınjury in New Zealand grown Fuyu persimmon during storage. New Zealand Journal of Experimental Agriculture, 15, 333‒344. https://doi.org/10.1080/03015521.1987.10425579
40. Mahdi, S. S., & Fadhil, N. N. (2023, February 5). Effect of dipping in hot water and chitosan and vacuum packaging on storability of two persimmon cvs. In IOP Conference Series: Earth and Environmental Science, 1262(4), 042066. IOP Publishing.
41. McGuire, R. G. (1992). Reporting of objective colour measurement. HortScience, 27, 1254‒1255.
42. Méndez, D. A., Fabra, M. J., Falcó, I., Sánchez, G., Aranaz, P., Vettorazzi, A., Ribas-Agustí, A., González-Navarro, C. J., Castellari, M., Martínez-Abad, A., & López-Rubio, A. (2021). Bioactive extracts from persimmon waste: Influence of extraction conditions and ripeness. Food & Function, 12, 7428–7439. https://doi.org/10.1039/d1fo00457c
43. Meral, N., Şen, F., & Yılmaz, E. (2024). ‘Farfia’ kayısı meyvelerinin depolanabilirliğine modifiye atmosfer paketleme ve 1-Metilsiklopropen uygulamalarının etkilerinin belirlenmesi. Turkish Journal of Agriculture-Food Science and Technology, 12(s1), 2060-2068. https://doi.org/10.24925/turjaf.v12is1.2060-2068.7034
44. Naser, F., Rabiei, V., Razavi, F., & Khademi, O. (2018). Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage. Scientia Horticulturae, 233, 114–123. https://doi.org/10.1016/j.scien ta.2018.01.036
45. Orihuel Iranzo, B., Caus Pertegaz, J., & Planells Balsalobre, A. (2003). Characterization and measurement of astringency and tannin content in "Rojo Brillante" persimmon. Acta Horticulturae, 601, 227‒231. https://doi.org/10.17660/ActaHortic.2003.601.32
46. Oshida, M., Yonemori, K., & Sugiura, A. (1996). On the nature of coagualted tannins in astringent-type persimon fruit after an artificial treatment of astringency removal. Postharvest Biology and Technology, 8, 317‒327. https://doi.org/10.1016/0925-5214(96)00016-6
47. Özdemir, A. E., Çandır, E. E., Toplu, C., Kaplankıran, M., Yıldız, E., & İnan, C. (2009). The effects of hot water treatments on chilling injury and cold storage of Fuyu persimmons. The African Journal of Agricultural Research (AJAR), 4(10), 1058–1063.
48. Özdemir, A. E., Toplu, C., Yıldız, E., & Akyol, H. (2012). Sıcak su uygulamalarının Jiro Trabzon hurmalarında üşüme zararı ve soğukta muhafazaya etkileri. Ziraat Fakültesi Dergisi (Mustafa Kemal Üniversitesinin 20 Kuruluş yılı özel sayısı), 17(2), 67‒78.
49. Özdemir, A. E., Toplu, C., Yıldız, E., Duman, C., Ünlü, M., Bozdağ, E. C., & Aydın, N. (2014a, Eylül 22‒25). Vainiglia Trabzon hurması çeşidinde soğukta muhafazanın burukluğu önlemeye etkisi [Sözlü bildiri]. VI. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, Bursa, Türkiye.
50. Özdemir, A. E., Toplu, C., Yıldız, E., Yıldız, C., Katırcı, B., & Duman, C. (2014b, Eylül 22‒25). Dörtyol koşullarında yetiştirilen Kaki Tipo Trabzon hurmalarının soğukta muhafazası [Sözlü bildiri]. VI. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, Bursa, Türkiye.
51. Özdemir, A. E., Toplu, C., Yıldız, E., Duman, C., & Sarıgül, Z. (2017). ‘Aman Kaki’ ve ‘Hachiya’ Trabzon hurması çeşitlerinde sıcak su uygulamalarının burukluğu önlemeye ve kaliteye etkisi. Alatarım, 16(2), 19‒27.
52. Özdemir, A. E., Yıldız, E., Çandır, E. E., & Toplu, C. (2021). Bazı buruk Trabzon hurması çeşitlerinde optimum hasat olgunluğuna meyve gelişiminin ve fizikokimyasal değişimlerin etkileri. Alatarım, 20(1), 12‒21.
53. Özdemir, A. E., Demirkeser Kaya, Ö., Kılıç, D., Karaşahin, Z., & Çelik, F. (2024). Mumlama yapılan ‘Hachiya’ Trabzon hurması çeşidinin soğuk muhafaza sırasında meyve kalitesindeki değişimler. Alatarım, 23(2), 62‒75.
54. Özer, M. H., Akbudak, B., & Altıoğlu, I. (2013). Postharvest quality of ‘Hachiya’ astringent persimmons (Diospyros kaki L.) as affected by hot water treatment and modified atmosphere packaging. Italian Journal of Food Science, 25, 57‒62.
55. Özkaya, O., Dündar, Ö., Valizadeh, A., Çimen, B., İncesu, M., & Yeşiloğlu, T. (2012, Eylül 18‒21).) ‘Hana Fuyu’ Trabzon hurması çeşidinde farklı dozlarda 1-Methylcyclopropene uygulamalarının muhafaza süresince bazı kalite özellikleri üzerine etkileri. V. Bahçe Ürünleri Muhafaza ve Pazarlama Sempozyumu, İzmir, Türkiye.
56. Öztürk, B., Bulut, B., Kaşko Arıcı, Y., Karakaya, M., Yarılgaç, T., Karakaya, O., Kayalak Balık, S., & Balık, H. İ. (2016). Onur ve Kaplan Trabzon hurması çeşitlerinin soğukta muhafaza performansı üzerine farklı uygulamaların etkisi. Bahçe, 45(Özel sayı), 693‒699.
57. Park, Y., & Lee, Y. (2008). Induction of modified atmosphere-related browning disorders in ‘Fuyu’ persimmon fruit. Postharvest Biology and Technology, 47(3), 346‒352. https://doi.org/10.1016/j.postharvbio.2007.08.006
58. Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461–472. https://doi.org/10.1016/j.foodr es.2017.11.022
59. Pérez-Munuera, I., Hernando, I., Larrea, V., Besada, C., Arnal, L., & Salvador, A. (2009). Microstructural study of chilling injury alleviation by 1-Methylcyclopropene in persimmon. HortScience, 44(3), 742-745. https://doi.org/10.21273/HORTSCI.44.3.742
60. Prusky, D., Eshel, D., Kobiler, I., Yakoby, N., Beno-Moualem, D., Ackerman, M., Zuthji, Y., & Ben-Arie, R. (2001). Postharvest chlorine treatments for the control of the persimmon black spot disease caused by Alternaria alternata. Postharvest Biology and Technology, 22, 271‒277. https://doi.org/10.1016/S0925-5214(01)00084-9
61. Razzaq, K., Khan, A. S., Malik, A. U., Shahid, M., & Ullah, S. (2014). Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’ mango. Postharvest Biology and Technology, 96, 23–32. https://doi.org/10.1016/j.postharvbio.2014.05.003
62. Saleem, M. S., Ejaz, S., Anjum, M. A., Nawaz, A., Naz, S., Hussain, S., & Canan, İ. (2020). Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage. Journal of Food Processing and Preservation, 44(8), e14583. https://doi.org/10.1111/jfpp.14583
63. Salvador, A., Arnal, L., Monterde, M., & Cuquerella, J. (2004). Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP. Postharvest Biology and Technology, 33, 285–291. https://doi.org/10.1016/j.postharvbio.2004.03.005
64. Salvador, A., Arnal, L., Monterde, A., & Cuquerella, J. (2005). Chilling injury sensitiveness of Rojo Brillante persimmon. Acta Horticulturae, 682, 1109‒1115. https://doi.org/10.17660/ActaHortic.2005.682.146
65. Salvador, A., Arnal, L., Besada, C., Larrea, V., Quiles, A., & P´erez-Munuera, I. (2007). Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’. Postharvest Biology and Technology, 46, 181–188. https://doi.org/10.1016/j.postharvbio.2007.05.003
66. Salvador, A., Arnal, L., Besada, C., Larrea, V., Hernando I., & Perez-Munuera, I. (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study. Postharvest Biology and Technology, 49, 340‒347. https://doi.org/10.1016/j.postharvbio.2008.01.015
67. SAS Institute (2019). SAS/STAT User’s guide. SAS Institute, Cary, North Carolina, USA. Serrano, M., Martinez-Romero, D., Guillen, F., & Valero, D. (2003). Effects of exogenous putrescine on improving shelf life of four plum cultivars. Postharvest Biology and Technology, 30(3), 259-271. https://doi.org/10.1016/S0925-5214(03)00113-3
68. Son, E. J., Hwang, M. K., Lee, E., Seo, S. G., Kim, J., Jung, S. K., Kim, J. R., Ahn, G., Lee, K. W., & Joo, H. (2013). Persimmon Peel extract attenuates PDGF-BB-Induced human aortic smooth muscle cell migration and ınvasion through ınhibition of c-Src activity. Food Chemistry, 141, 3309–3316. https://doi.org/10.1016/j.foodchem.2013.06.038
69. Toplu, C., Kaplankiran, M., Demirkeser, T. H., Ozdemir, A. E., Candir, E. E., & Yildiz, E. (2009). The performance of persimmon (Diospyros kaki Thumb.) Cultivars Under Mediterranean Coastal Conditions in Hatay, Turkey. Journal of American Pomological Society, 63(2), 33.
70. TÜİK (2025, Temmuz 23). Türkiye İstatistik Kurumu. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Ünal, H., Akbudak, B., & Yener, T. (2014, Eylül 22‒25). Trabzon hurmasının farklı uygulama ve muhafaza sürelerindeki bazı fiziksel özellikleri. VI. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, Bursa, Türkiye.
71. Vilhena, N. Q., Gil, R., Llorca, E., Moraga, G., & Salvador, A. (2020) Physico-chemical and microstructural changes during the drying of persimmon fruit cv. Rojo Brillante harvested in two maturity stages. Foods, 9(7), 870. https://doi.org/10.3390/foods9070870
72. Wang, Y., Li, K., & Li, C. (2019). Effects of interaction between pectin and tannin on the deastringency of different varieties of persimmons during maturing. Modern Food Science and Technology, 35(5), 87–94. https://doi.org/10.13982/j.mfst.1673- 9078.2019.5.013
73. Yamada, M., Taira, S., Ohtsuki, M., Sato, A., Iwanami, H., Yukushiji, H., Wang, R., Yang, Y., & Li, G. (2002). Varietal differences in the ease of astringency removal by carbon dioxide gas and ethanol vapor treatments among oriental astringent persimmons of Japanese and Chinese origin. Scientia Horticulturae, 94, 63‒72. https://doi.org/10.1016/S0304-4238(01)00367-3
74. Yener, T., & Akbudak, B. (2012, Eylül 18‒21). 1-MCP ve Modifiye atmosferde paketleme uygulamalarının Hachiya ve Moralı Trabzon hurmalarının muhafazası üzerine etkileri [Sözlü bildiri]. V. Bahçe Ürünleri Muhafaza ve Pazarlama Sempozyumu, İzmir, Türkiye.
75. Yıldız, E., & Kaplankıran, M. (2018). Changes in sugars content and some biochemical substances during fruit development in different persimmon cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 23(1), 12‒23.
76. Yıldız, E., Özdemir, A. E., Toplu, C., Duman, C., & Ünlü, M. (2015). Sıcak su uygulamalarının Hana Fuyu Trabzon hurmalarında soğukta muhafazaya etkileri. Meyve Bilimi, 2(2), 1-8.
77. Yonemori, K., Sugiura, A., & Yamada, M. (2000). Persimmon genetics and breeding. Plant breeding reviews, 19, 191-225.
78. Zhang, Q., Guo, D., Luo, Z., & Yang, Y. (2009). Current progress on industry and science of persimmon in China. Acta Horticulturae, 833, 25-30. https://doi.org/10.17660/ActaHortic.2009.833.1
79. Zheng, Q., Nakatsuka, A., Matsumoto, T., & Itamura, H. (2006). Pre-harvest nickel application to the calyx of Saijo persimmon fruit prolongs postharvest shelf life. Postharvest Biology and Technology, 42, 98-103. https://doi.org/10.1016/j.postharvbio.2006.05.001
80. Zhou, T., Xu, S., Sun, D. W., & Wang, Z. (2002). Effects of heat treatment on postharvest quality of peaches. Journal of Food Engineering, 54(1), 17-22. https://doi.org/10.1016/S0260-8774(01)00179-0
81. Zilci, M., & Bal, E. (2025). Hasat öncesi AVG (Aminoetoksivinilglisin) uygulamalarının ‘Fuyu’ Trabzon hurması çeşidinin meyve kalitesi ve soğukta muhafaza süresi üzerine etkileri. Turkish Journal of Agriculture-Food Science and Technology, 13(3), 731-738. https://doi.org/10.24925/turjaf.v13i3.731-738.7499