Researchers uncover a dual treatment that could revolutionize persimmon storage.
A recent study published in BMC Plant Biology by Onur Tekin and colleagues from Van Yüzüncü Yıl University and Siirt University, Türkiye, demonstrates that combining oxalic acid (OA) with modified atmosphere packaging (MAP) effectively maintains persimmon (Diospyros kaki L.) fruit quality during long-term storage.
The study focused on the “Rojo brillante” persimmon variety, a commercially important fruit known for its nutritional richness and short postharvest life. Researchers explored how citric acid (CA), oxalic acid (OA), and MAP—applied alone or in combination—affect the fruit’s physicochemical and biochemical properties during 90 days of storage at 5 °C.
Experimental design and parameters
Six treatments were tested: control (untreated), CA, OA, MAP alone, CA + MAP, and OA + MAP. Fruits were immersed in acid solutions for 15 minutes before being stored under controlled humidity and temperature. Scientists monitored multiple quality indicators, including weight loss, total soluble solids, titratable acidity, firmness, gas composition, respiration, ethylene release, antioxidant capacity, and organic acid profiles.
Key findings
Throughout the storage period, persimmons naturally lost weight and firmness due to physiological changes. However, the OA + MAP treatment stood out, reducing water loss, maintaining acidity, and significantly preserving firmness. Modified atmosphere packaging lowered oxygen and raised CO₂ levels inside the packaging, which slowed down respiration and delayed ripening.
The combined OA + MAP approach also sustained antioxidant activity and phenolic compounds—key indicators of nutritional quality—while preserving the balance of organic acids such as malic and tartaric acids. These biochemical effects collectively improved the fruit’s resistance to softening and aging.
Biochemical stability and color preservation
Fruits treated with OA + MAP retained higher brightness and color stability compared to the control group. In contrast, untreated fruits showed noticeable darkening and softening by the end of the 90-day period. The treatment effectively suppressed ethylene production and regulated internal gas composition, key factors influencing fruit ripening and senescence.
Statistical and multivariate analyses
Heatmap and PCA analyses confirmed that OA + MAP was the most effective treatment in maintaining persimmon quality traits across storage periods. The researchers concluded that combining organic acid treatments with MAP had synergistic physiological and biochemical effects.
Practical implications
According to paper, OA + MAP treatments could be readily integrated into commercial postharvest operations to enhance fruit storage, transportation, and marketability. The approach aligns with sustainable food preservation strategies by minimizing chemical residues and reducing waste due to spoilage.
Conclusion
The study provides compelling evidence that oxalic acid combined with modified atmosphere packaging can extend the shelf life and preserve the nutritional quality of persimmon fruits. These findings open new possibilities for improving postharvest handling of climacteric fruits, ensuring better quality for consumers and reduced economic loss for producers.
Reference
Tekin, O., Kucuker, E., Aglar, E., Alan, D., & Sumbul, A. (2025). Effects of postharvest citric, oxalic acid and modified atmosphere packaging applications on fruit quality and biochemical properties in persimmon. BMC Plant Biology, 25(1), 1353. https://doi.org/10.1186/s12870-025-07368-y
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