Freezing storage of persimmon

Introduction: Persimmon (Diospyroskaki) is an important fruit with high nutritional value and interesting bioactive compounds for the development of new high value-added products; however, it is seasonal and has a significant post-harvest loss. It is important to invest in and explore technologies that extend the shelf life of persimmons and make the fruit available out of season. Objective: To evaluate the effects of frozen storage at -18 °C for three months (P3M) and for one year (P1Y) of persimmon. Methods: The chemical constituents, volatile profile and potential biological activity of persimmon were analyzed. Results: There were no differences in ash, crude fat, protein and mineral content for both time points. The decrease in moisture content was observed in P1Y. The ratios between total soluble solids (°Brix) and total titratable acidity (g malic acid 100g-1) were 48.23 and 57.84 for P3M and P1Y, respectively. The one-year frozen storage influenced the volatile fraction. Tetracosane, 2-ethyl-1-hexanol, 2,4-dimethyl-3-hexanone, o-cymene, α-terpineol and thymol were only found in P3M. A significant reduction in the total phenolic content and antioxidant capacity (IC50 – ABTS) was also observed in P1Y. The autoclaved extracts of P3M and P1Y showed a cytotoxic effect (30-40% reduction in Alamar Blue®) on the MCF-7 and MDA-MB-231 cell lines. Conclusion: Freezing can preserve the proximate composition, mineral profile and physicochemical properties of persimmon so that it can be used for food production in the off-season. However, storage for one year negatively impacts volatile compounds and antioxidants, limiting their application in the production of natural additives. Autoclave extraction proved effective in eluting compounds with cytotoxic effects, indicating potential for future research

Autoclave · Cold storage · Limiting · Malic acid · Moisture · Shelf life · Titratable acid · Water content · Phytochemicals and Antioxidant Activities · Polysaccharides and Plant Cell Walls · Postharvest Quality and Shelf Life Management