Comparative effects of cold plasma and high-voltage electric field on physicochemical changes in persimmon during storage

Persimmons are climacteric fruits with moderate respiration rates, and maintaining their quality during cold storage is essential for export viability. This study investigated the effects of cold plasma (CP) and high-voltage electric field (HVEF) treatments on extending persimmon freshness during 60 days of storage. Key quality indicators including total soluble solids (TSS), tannins, phenolics, vitamin C, respiration rate, and SOD activity were measured. CP and HVEF reduced respiration rates by up to 7% and electrolyte leakage by 10% compared to control after 60 days of storage. HVEF-treated fruits retained 35% more phenolics and 20% higher tannin levels by day 60, while CP-treated fruits showed a 70% reduction in tannins. Vitamin C retention peaked in HVEF (62.7 mg/100g) at day 15. Surface analyses confirmed wax degradation, especially under CP. Overall, CP was more effective for de-astringency and HVEF for antioxidant retention, both enhancing storability through distinct mechanisms. Overall, both technologies enhanced storability and quality, with CP being more effective for de-astringency and HVEF better suited for antioxidant preservation.