Postharvest Application of Moringa Leaf Extract Maintains the Quality of Persimmon Fruits During Extended Storage

Abstract Persimmon ( Diospyros kaki L.), native to subtropical to temperate regions, has highly perishable fruit. Cell wall degradation and microbial invasion during prolonged storage reduce the storage potential and commercial value of the product. Therefore, this study was designed to assess the potential of moringa leaf extract (MLE) (0%, 15%, 30%, and 45%) to enhance storage potential and postharvest quality of persimmon fruits at 0 ± 1 °C and 90 ± 5% relative humidity for 60 days. The results demonstrated that prestorage application of 30% MLE to persimmons significantly delayed the increase in weight loss and disease incidence in coated fruits compared to the control. Additionally, persimmon fruit treated with MLE substantially reduced metabolic changes such as soluble solids content and ripening index, while maintaining maximum titratable acidity and preserving maximum ascorbic acid content compared to untreated fruit. Moreover, application of MLE noticeably maintained higher levels of bioactive compounds, including total phenolic content and antioxidant radical scavenging activity, compared to untreated fruit. Subsequently, the application of MLE regulated oxidative stress by reducing the maximum levels of hydrogen peroxide and malondialdehyde, while maintaining the maximum activity of antioxidant enzymes such as superoxide dismutase, peroxidase, and catalase during prolonged storage. Furthermore, fruits coated with MLE treated with 30% MLE notably maintained maximum firmness and mitigated deterioration by inhibiting the activity of cell wall-degrading enzymes such as polygalacturonase, cellulase, and pectin methylesterase. They also maintained quality traits compared to the control until the end of storage. Consequently, this study highlights the potential of MLE as a sustainable and eco-friendly way to maintain postharvest persimmon fruit quality during extended storage.