Determination of the effects of different pretreatments and modified atmosphere packaging on the storage of dried persimmon

This study was conducted to determine the effects of different pretreatment and modified atmosphere packaging applications on the quality of dried persimmons during storage. Peeled 'Hachiya' variety persimmon fruits; 1) Control (without pretreatment), 2) Hot water (HW) (10 sec immersion in 80°C water), 3) Ascorbic acid (AA) (10 sec immersion in 3% ascorbic acid), 4) Sodium metabisulfite (Following pretreatment with sodium metabisulfite (SMBS) (immersion in 3% Na2S2O5 for 1 min), the fruits were hung to dry. After the sun drying process is completed; Persimmon fruits; packaged as three different gas compositions: air, 70% N2 + 30% CO2 and 100% N2. Dried persimmon fruits were stored at 4±1°C and 55-65% relative humidity for 9 months, with measurements and analyzes performed on samples taken at the beginning of storage and at 3-month intervals during storage. It was determined that persimmon fruits dried by applying SMBS pretreatment had more limited color changes and browning during storage, sugaring was not observed, and retained higher levels of vitamin C, total phenol amount and antioxidant activity. The amount of sulfur dioxide in these products varied between 45.23 and 74.24 mgkg-1 during storage. No mold growth was observed in products packaged with N2 and N2+CO2 gas compositions during the storage period, they retained their color and had a higher total phenol content. The study results showed that packaging persimmon fruits dried with SMBS pretreatment with N2 and N2+CO2 gas compositions was the most successful treatment during 9 months of storage.