Persimmon Research Articles

Single and basal crop coefficients for estimation of water use of tree and vine woody crops with consideration of fraction of ground cover, height, and training system for Mediterranean and warm temperate fruit and leaf crops

AbstractThis paper reviews the research on the FAO56 single and basal crop coefficients of fruit trees and vines performed over the past twenty-five years and focus on Mediterranean and warm temperate trees and vines. Two companion papers (López-Urrea et al., (2023) Single and basal crop coefficients for estimation of water use of tree and vine woody crops with consideration of fraction of ground cover, height, and training system for temperate climate fruit crops. Irrig Sci (submitted); Paredes et al. (2023) Single and basal crop coefficients for estimation of water use of tree and vine woody crops with consideration of fraction of ground cover, height, and training system for tropical and subtropical fruit crops. Irrig Sci (submitted)) are dedicated, respectively, to Temperate and to Tropical and Subtropical trees and vines. The main objective of the paper is to update available information on single (Kc) and basal (Kcb) standard crop coefficients, and to provide for updating and completing the FAO56 tabulated Kc and Kcb. The Kc is the ratio between non-stressed crop evapotranspiration (ETc) and the grass reference evapotranspiration (ETo), while Kcb is the ratio between crop transpiration (Tc) and ETo. The selection and analysis of the literature were performed considering only studies that adhere to the FAO56 method, thus computing ETo with the FAO Penman–Monteith ETo equation, the ASCE grass ETo, or another equation that could be properly related with the former, and ETc, or Tc, was obtained using properly accurate field measurements on crops under pristine or eustress conditions. The crops considered refer to Mediterranean (grapes and olive) and warm temperate areas (avocado, citrus, persimmon, loquat, and tea) fruit and leaf crops. Papers satisfying the above conditions were selected to provide for standard Kc and Kcb data. Preferably, studies should report on the crop cultivar and rootstock, planting density or plant spacing, fraction of ground cover (fc), crop height (h), crop age and training systems. Additional information was collected on pruning and irrigation method and strategy. The ranges of reported Kc and Kcb values were grouped according to crop density in relation with fc, h, and the training system, namely vase, hedgerow, or trellis systems. Literature collected Kc or Kcb values were compared with previously tabulated Kc and Kcb values, namely in FAO56, to define the standard Kc and Kcb values for the referred selected crops. The tabulated values are, therefore, transferable to other locations and aimed for use in crop water requirement computations and modeling, mainly for irrigation planning and scheduling, and for supporting improved water use and saving in orchards and vineyards.

Maximizing the Extraction of Bioactive Compounds from Diospyros kaki Peel through the Use of a Pulsed Electric Field and Ultrasound Extraction

The persimmon fruit (Diospyros kaki Thunb.) is renowned for its exceptional health benefits, which can be attributed to its abundance of bioactive compounds. This study aimed to optimize the extraction of bioactive compounds from persimmon peel, an underexplored waste biomass, within the frame of sustainability and a circular economy. For this reason, a comprehensive multi-factor extraction approach was employed. Specifically, diverse methods including a pulsed electric field and ultrasonication combined with simple stirring were explored. Through this systematic approach, the most efficient extraction process was determined, resulting in elevated yields of bioactive compounds, including polyphenols, ascorbic acid, and total carotenoids. Among the identified phenolic compounds, rutin emerged as the most abundant, with concentrations reaching up to 172.86 μg/g. Utilizing partial least squares analysis, the maximum predicted values for the bioactive compounds were determined, with total polyphenols reaching 7.17 mg GAE/g, ascorbic acid at 4.93 mg/g, and total carotenoids at 386.47 μg CtE/g. The antioxidant activity of the extracts was evaluated with the ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, and H2O2 scavenging assays. The recorded antioxidant performance underscored the substantial potential of persimmon peels as a source of cost-effective extracts with high antioxidant activity. This study not only contributes to optimizing the bioactive compounds’ extraction from persimmon peel but also highlights the process’s viability by producing valuable extracts with antioxidant properties at low cost.

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

The purpose of this study was to examine the impact of different treatments on two cultivars of persimmon fruit, Diospyros kaki L. cvs. Fuyu and Hachiya. Specifically, the study aimed to investigate the effects of dipping the fruits in hot water at various temperatures (20°C as control, 40°C, and 50°C) for a duration of 5 minutes, as well as dipping them in chitosan solution at concentrations of 1% and 2% for 5 minutes. Additionally, the study explored the influence of two packaging methods, namely vacuum polyethylene packaging and non-vacuum polyethylene packaging. The impact of storing two cultivars of persimmon fruit in a cold room at a temperature of 1°C and relative humidity (RH) ranging from 80% to 90% for a duration of four months on their storage behavior was examined. Following the storage time, it was observed that Fuyu persimmon cultivar exhibited a notable reduction in fruit weight, whereas Hachiya persimmon fruits displayed significantly greater levels of total soluble solids and ascorbic acid content. The application of dipping treatments was found to effectively mitigate fruit weight loss. Notably, immersing persimmon fruit in hot water at a temperature of 40°C yielded a significant increase in the overall concentration of soluble solids. The implementation of vacuum packaging resulted in a decrease in fruit weight loss, while concurrently leading to an increase in the levels of carotene and ascorbic acid. The quality of persimmon fruit was maintained through the interaction of CVS, dipping treatments, and vacuum packaging.

Three-dimensional fruit growth analysis clarifies developmental mechanisms underlying complex shape diversity in persimmon fruit.

The determination of fruit size and shape are of considerable interest in horticulture and developmental biology. Fruit typically exhibits three-dimensional structures characterized by geometric features that are dependent on the genotype. Although minor developmental variations have been recognized, few studies have fully visualized and measured these variations throughout fruit growth. Here, a high-resolution 3D scanner was used to investigate the fruit development of 51 persimmon (Diospyros kaki) cultivars with various complex shapes. We obtained 2380 3D models that fully represented fruit appearance, and enabled precise and automated measurements of shape features throughout fruit development, including horizontal and vertical grooves, length-to-width ratio, and roundness. The 3D fruit model analysis identified key stages that determined the shape attributes at maturity. Typically, genetic diversity was found in vertical groove development, and these grooves could be filled by tissue expansion in the carpel fusion zone during fruit development. In addition, transcriptome analysis of fruit tissues from groove and non-groove tissues revealed gene co-expression networks that were highly associated with groove depth variation. The presence of YABBY homologs was most closely associated with groove depth and indicated the possibility that this pathway is a key molecular contributor to vertical groove depth variation. Overall, our results revealed deterministic patterns of complex shape traits in persimmon fruit and showed that different growth patterns among tissues are the main factor contributing to the shape of both vertical and horizontal grooves.

Assessment of the possibility of using the fruits of the oriental persimo (Diospyros kaki L.) as a source of filter membranes based on the tensor approach

Like all raw materials of plant origin, persimmon fruits are considered a material rich in carbohydrates. This subtropical plant grows almost throughout the entire territory of the Republic of Azerbaijan. Despite the widespread distribution of this plant in the republic, very few types of products are produced from it. The main reason why persimmon fruits are not used effectively from a production point of view is that they have astringent properties. Since fruit carbohydrates play an important role in eliminating the tart taste of persimmons, the study of the carbohydrate complex was considered as a basic condition. After fractionation of carbohydrates with a water-alcohol mixture, certain stresses arise in the filter residue, which consists of cellulose-lignin. These stresses are analyzed using tensors. It has been established that the size of the filter pores is about 0.005÷0.05 microns, and the volume of these pores is 0.062÷0.195 cm3/g. The clearance coefficient averaged 19.97 %. It is known that the outer layer of a plant cell consists of cellulose and other structural compounds. These substances determine the porosity of the material. The mass fraction of the final product of the fractional residue, more precisely cellulose, averaged 0.63 %. The use of the resulting filter membrane in the clarification of fruit juices has shown its usefulness in industry. It has been established that the selectivity of these membranes for various amino acids is 5÷18 %, and for minerals 1÷30 %. The lipid resistance of the membranes was high. It should be noted that cellulose has the ability to restore its structure and at the last stage acts only as a filter membrane. This explains the usefulness of the cellulose-lignin mixture as a membrane material

Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon

The fruits and berries of pumpkin, quince, persimmon, and rose hips, widely distributed in most regions of Azerbaijan, are environmentally friendly food produce. Their composition is rich in nutritional components beneficial to the human body. The objects of the study were the fruits and berries of ecologically clean varieties of pumpkin, widespread in Azerbaijan: Palov-Kodu-268, Perexvatka-69; Yellow quince; Xiakume persimmon; and rose hips. During the study, a variety of juices were prepared that are beneficial for the human body, rich in nutritional components for functional purposes, natural, without additives, by mixing (blending) pumpkin juice with the juice of quince, rose hips, and persimmons separately. To achieve the goal, quality indicators were studied in the production technology of juices from pumpkin, quince, and persimmon fruits in a ratio of 50:30:20; juices from pumpkin, rosehip, and quince fruits, 50:30:20; juices from fruits and berries of pumpkin, rosehip, persimmon, 50:30:20. As a result of the study, it was established that natural juices prepared by blending fruits and berries are of high quality and nutritional value. These fruit juices contained large amounts of aliphatic organic acids and vitamin C. However, juices prepared from a mixture of fruits and berries contain less total sugar than individual juices, including glucose and fructose. Therefore, they are recommended to be used as a functional, dietary juice in the treatment of certain diseases (diabetes, etc.). As a result of the tasting, it was found that juices prepared from fruits and berries were rated at 7.8÷8.5 points. However, natural juices without chemical additives, prepared by blending using a special technology, are estimated at 9.2÷9.8 points. The recommendations reported here could be used by small and medium-sized juice production enterprises

Comparative Metabolomic and Transcriptomic Analyses Reveal Distinct Ascorbic Acid (AsA) Accumulation Patterns between PCA and PCNA Persimmon Developing Fruit.

Persimmon fruit has a high nutritional value and significantly varies between pollination-constant astringent (PCA) and pollination-constant non-astringent (PCNA) persimmons. The astringency type affects sugar, flavonoids, and tannin accumulation and is well known in persimmon fruit. However, the impact of the fruit astringency type on ascorbic acid (AsA) accumulation is limited. In this study, typical PCA varieties ('Huojing' and 'Zhongshi5') and PCNA varieties ('Yohou' and 'Jiro') of persimmon fruit were sampled at four developing stages (S1-S4) to provide valuable information on AsA content variation in PCA and PCNA persimmon. Persimmon fruit is rich in ascorbic acid; the AsA content of the four varieties 'Zhongshi5', 'Huojing', 'Jiro', and 'Youhou' mature fruit reached 104.49, 48.69, 69.69, and 47.48 mg/100 g. Fruit of the same astringency type persimmon showed a similar AsA accumulation pattern. AsA content was significantly higher in PCA than PCNA fruit at S1-S3. The initial KEGG analysis of metabolites showed that galactose metabolism is the major biosynthetic pathway of AsA in persimmon fruit. There were significant differences in galactose pathway-related metabolite content in developing PCA and PCNA fruit, such as Lactose, D-Tagatose, and D-Sorbitol content in PCA being higher than that of PCNA. Combined gene expression and WGCNA analyses showed that the expression of the GME (evm.TU.contig4144.37) gene was higher in PCA-type than in PCNA-type fruit in S1-S3 and exhibited the highest correlation with AsA content (r = 690 **, p < 0.01). Four hub genes, including the DNA methylation gene, methyltransferase gene, F-box, and Actin-like Protein, were identified as potential regulators of the GME gene. These results provide basic information on how astringency types affect AsA accumulation and will provide valuable information for further investigation on AsA content variation in persimmon fruit.

Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit

The present study investigates the quality parameters of dried persimmon (Diospyros kaki) fruit slice by the application of intermittent microwave convective drying (IMCD) method. For the experiment four microwave power 200, 300, 400 and 500 W and three pulse ratio cycle (PR) 1:5, 1:10 and 1:15 were used. Total of 12 experimental runs were conducted with different combinations of selected microwave power and PR to reduce the moisture content of persimmons fruit slice from 90±2% (w.b.) to a safer limit of around 9.86±1.62% (w.b.). Out of all the experimental runs the sample dried at microwave power of 500 W and PR of 1:5 found to have shorter drying time of 66 min and the longer drying time of 208 min was observed for the sample dried at 200 W and PR of 1:15. The functional properties such as total phenolic content (TPC), antioxidant activity and total flavonoid content (TFC) decreased as drying progressed whereas the physical quality parameter change in color was increased with increase in drying time. The functional properties were fitted with first and second order kinetic model, and second order kinetic model found to predict the data with higher accuracy when compared with first order kinetic model. The change in color followed zero order kinetic model with parameter ranging from 0.105 to 0.323min−1. Overall, persimmon fruit slice dried at IMCD condition with power 500 W and PR 1:5 had the highest functional property with lower change in color.

Enzymatic tissue browning caused by biological membrane degradation in the young immature fruit of ‘Moriya’ persimmon (Diospyros kaki Thunb.)

Determining the mechanism of fruit tissue browning is important to prevent fruit quality degradation and reduce fruit loss at the postharvest stage in persimmons. We aimed to provide a fundamental understanding of the mechanism of browning of mature persimmon fruit and contribute to develop a method for its prevention over the course of the marketing supply chain by analyzing the browning of young immature persimmon fruit. Tissue browning was first observed seven days after harvest (DAH), and spontaneous ethylene production was initiated at five DAH. The activities of the browning enzymes polyphenol oxidase (PPO) and peroxidase (POD) were sufficiently high to induce fruit tissue browning. As these enzymes are normally sequestered by biological membranes in cells, we hypothesized that biological membrane degradation occurs prior to browning. Electrolyte leakage and the increase in malondialdehyde content occurred during storage. An increase in malondialdehyde content provided evidence of progressive membrane degradation. The increased expression of phospholipase relative DkPLD alpha1, DkPLD beta/gamma1, and lipoxygenase relative DkLOX3 genes, probably induced by ethylene, indicated their significant roles in membrane degradation. The ascorbic acid may play a role in inhibiting the oxidation of phenolic substrates by PPO and POD owing to its antioxidant activity. The results of our study suggest that the hydrolysis of phospholipids by DkPLD alpha1 and DkPLD beta/gamma1 and peroxidation by DkLOX3 promote biological membrane degradation in both persimmon skin and flesh. Additionally, we hypothesized that the decrease in L-ascorbic acid content could induce browning, as a result of PPO and POD leaked from the biological membrane could react with phenolic substrates.

Preferential transport activity of DkDTX5/MATE5 affects the formation of different astringency in persimmon.

Proanthocyanidins (PAs) are specialized metabolites that influence persimmon fruit quality. Normal astringent (A)-type and non-astringent (NA)-type mutants show significant variation in PA accumulation, but the influencing mechanism remains unclear. In this study, among the six identified DTXs/MATEs proteins associated with PA accumulation, we observed that allelic variation and preferential transport by DkDTX5/MATE5 induced variation in PA accumulation for A-type and NA-type fruit. The expression pattern of DkDTX5/MATE5 was correlated with PA accumulation in NA-type fruit. Upregulation and downregulation of DkDTX5/MATE5 promoted and inhibited PA accumulation, respectively, in the NA-type fruit. Interestingly, transporter assays of Xenopus laevis oocytes indicated that DkDTX5/MATE5 preferentially transported the PA precursors catechin, epicatechin, and epicatechin gallate, resulting in their increased ratios relative to the total PAs, which was the main source of variation in PA accumulation between the A-type and NA-type. The allele lacking Ser-84 in DkDTX5/MATE5 was identified as a dominantly expressed gene in the A-type and lost its transport function. Site-directed mutagenesis revealed that DkDTX5/MATE5 binds to PA precursors via Ser-84. These findings clarify the association between the transporter function of DkDTX5/MATE5 and PA variation, and can contribute to the breeding of new cultivars with improved fruit quality.

First Report of Leaf Black Spot Caused by Alternaria alternata on American Persimmons in China.

American persimmons (Diospyros virginiana L.) are native to the United States. After being introduced into China, they were used as a rootstock for expanding persimmon varieties and planted in local areas due to their strong cold resistance and diverse leaf colors. In 2022, 12 plants had similar symptoms to black spot disease on the leaves of 18 American persimmons introduced in the National Field Genebank for Persimmon, Yangling, Shaanxi, China (34°17'42.80″ N, 108°04'08.21″ E). Among them, severity was highest in the 'VM10' variety (almost 100%), 'VM10' is the main cultivar in Shaanxi and Henan regions of China, and the incidence of disease in the two regions ranged between 30 and 60% in 2022. Early symptoms were irregular black-brown spots, which gradually combined into large irregular lesions with a dark brown border. The leaves began to curl, crack, scorch, and abscissed. When relative humidity was high, leaves also had signs of black sporulation and became chlorotic. To isolate the causal agent, 10 symptomatic leaves were collected from 5 diseased plants in the National Field Genebank for Persimmon. The infected leaves were cut into 20 small pieces of 5 × 5 mm from the junction of the diseased and healthy tissues and surface disinfected in 75% alcohol for 15 sec, washed with sterile water and 2% NaClO for 90 sec, rinsed three times with sterile water, dried with sterile absorbent paper, and plated on potato dextrose agar (PDA) medium. After 3 days, 12 strains of fungi were isolated from the tissue by transferring the hyphal tips of the mycelium. Among them, 10 strains had similar morphological characteristics. Fungal colonies developed on the PDA medium were initially white, then gradually changed to gray-brown with neat edges and flocculent hyphae. Conidia (n=50) light brown or medium brown, obovate or pear-shaped, and 8.27 to 15.31×17.51 to 24.31 µm, with 1 to 4 transverse septa and 0 to 2 longitudinal septa. The isolates were morphologically similar to Alternaria alternata (Simmons et al. 2007). For molecular identification, the E.Z.N.A.® Fungal DNA kit (Omega Bio-Tek) was used to extract genomic DNA from 7-day-old mycelium grown on PDA medium. The internal transcribed spacers (ITS) region, translation elongation factor 1-alpha (TEF1-α), Alternaria major allergen (Alt a1) gene, and partial RNA polymerase second largest subunit (RPB2) were amplified using ITS1/4 (Glass et al. 1995), EF1-728F/EF1-968R (Carbone and Kohn 1999), and Alt-4for /Alt-4rev (Hong et al., 2005) and RPB2-5F/RPB2-7CR (Liu et al. 1999) respectively. The sequences of a representative isolate MZS1 were deposited in GeneBank with accession numbers OP198643 for ITS, OP286949 for Tef1-α, OP286948 for Alt a1, and OP951084 for RPB2, and were 100% identical to strains of A. alternata (MN615420 for ITS, MN615423 for EF1-α, MW848792 for Alt a1 and MN615422 for RPB2). A maximum-likelihood (ML) phylogenetic tree was constructed based on the concatenated sequences of ITS, TEF1-α, Alt a1, and RPB2gene, which clustered with the A. alternata strains YZU191238 with high bootstrap support (99%). To fulfill Koch's postulates, three-month-old American persimmon 'VM10' seedlings were tested for pathogenicity. Three seedlings were sprayed with 1 × 106 spores/ml suspension in a spray pot, and the three seedlings were treated with sterilized water as a noninoculated control. All seedlings were cultured in a 25°C incubator. The experiment was performed three times under the same conditions. One week after inoculation, typical symptoms appeared on the leaves, which were similar to those observed on the leaves of the original infected persimmon trees. In the control treatment, the leaves did not show symptoms. To the best of our knowledge, this is the first report of A. alternata causing American persimmon black spots disease in China. This report will contribute to the identification of disease symptoms in the field and provide a basis for the occurrence, distribution, and control of A. alternata on American persimmon leaves.

Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness

This study investigated the structural and functional characteristics of two different molecular weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP-2). The molecular weight was determined as 117.8 kDa and 61.3 kDa for PP-1 and PP-2, which consisting of glucose, rhamnose, mannose, galactose, and xylose. AFM results indicated PP-1 with many linear chains, and short chains in while short chains, branching points, and heterogeneous clumps were found in PP-2.Emulsion characterization and storage stability experiments revealed that PP-1 with more stable emulsifying properties than PP-2 and commercial citrus pectin. In vitro fermentation of PP-1 and PP-2 by gut microbiota indicated that PP-1 and PP-2 groups were higher than inulin group in total SCFAs production after 48 h of fermentation. This study provided useful information for high value utilization of persimmon pectin.

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit [pdf

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit [pdf

Effect of different active packaging materials on storage of persimmon cv. Fuyu

Persimmon is a high value climacteric fruit and deteriorate rapidly after harvest. Therefore, an investigation on extending storage life of persimmon fruits using active packaging technology was done with the following treatments viz., T1 (Control), T2 (Cloth bag + 3g activated charcoal), T3 (Non-woven pp bag + 3g Activated charcoal), T4 (Butter paper bag + 3g Activated charcoal), T5 (Polypropylene + 3g Activated charcoal), T6 (Cloth bag + 6g KMnO4), T7 (Non-woven pp bag + 6g KMnO4), T8 (Butter paper bag + 6g KMnO4) and T9 (Polypropylene + 6g KMnO4). These were stored at 4±1°C and 85-90% RH and analyzed for different physiochemical properties at 10-day intervals. Polypropylene packaging with 3g Activated charcoal or 6g KMnO4 resulted in the longestshelf life and good quality fruits at more than 50 days of storage. Modified packaging with polypropylene + 3g Activated charcoal preserved fruit firmness, greater β-carotene content in pulp and lowest PLW (%), while fruits packed in Polypropylene + 6g KMnO4 resulted in the highest pH, ascorbic acid, peel β-carotene and pectin content and lowest TSS, total and reducing sugar content. The highest BCR amongst various treatment combinations was found in fruits packaged in Polypropylene + 6g KMnO4 on the 70th day of storage

Heat Flux Analysis and Assessment of Drying Kinetics during Lyophilization of Fruits in a Pilot-Scale Freeze Dryer.

Vacuum freeze-drying as a process for achieving high product quality has attracted increasing attention in the last decade. Particularly in the pharmaceutical field and food processing industries, lyophilization can produce high-quality products compared to samples dried by conventional methods. Despite its benefits, lyophilization is a time-consuming and costly process that requires optimization of a number of process parameters, including shelf temperature, chamber pressure, freezing rate, and process time. This paper reports on the implementation of heat flux measurements that allow noninvasive real-time determination of the endpoint of the primary drying stage as an essential parameter for the effective optimization of the overall drying time. Quantitative analysis of the drying kinetics of five fruits (kiwifruit, avocado, Asian pear, persimmon, and passion fruit) was assessed by comparing the heat flux and temperature profiles of samples during the lyophilization process. For a 24 h lyophilization cycle, average heat fluxes in the primary drying phase ranged from 250 to 570 W/m2. A significant correlation was found between the temperature and heat flux distributions at the estimated endpoint of the sublimation process and the corresponding transition into the secondary drying stage. Furthermore, good agreement was also found for the freezing phase. The use of real-time heat flux measurements proved to be a cost-effective experimental method to better understand the process variables in order to reduce the lyophilization cycle time and overall energy consumption.

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Because of fruit fly incidence, importing countries impose phytosanitary barriers to prevent the entry and spread of infested fruits. When fruits are not grown in fruit fly-free areas, some countries require quarantine treatments for fruit disinfestation before or during shipping. The objective of this study was to evaluate the use of a hydrothermal treatment as a quarantine treatment for ‘Fuyu’ persimmons infested with two fruit fly species to maintain fruit quality. Hot water treatment (HWT) was applied to eggs and third-instar larvae of Ceratitis capitata and Anastrepha fraterculus in vitro at 42º, 44º, 46º, 48º, and 50 ºC for 20, 30, 40, 50, 60, and 90 min. Persimmon fruit infested by C. capitata and A. fraterculus eggs and third-instar larvae were subjected to 44 ºC for 60 and 90 min, 46 °C for 20 and 30 min; and 48 °C for 20 min. Untreated infested fruits were used to estimate the rate of fruit fly infestation. Pulp firmness, skin and pulp colors, titratable acidity, pH, and total soluble solids were measured to evaluate the effect of HWT on fruit quality. The increase in temperature and immersion time decreased the pupation and emergence of adults of C. capitata and A. fraterculus in vitro. C. capitata eggs treated in vitro at temperatures ≥ 46 ºC for 30 min did not produce pupae. A. fraterculus eggs treated in vitro at 46 ºC for 20 min exhibited no larval hatching. No pupae were obtained from third-instar larvae of both fruit fly species treated at 44 ºC for 60 min. Infested ‘Fuyu’ persimmons treated at 44 ºC for 90 min did not exhibit the emergence of adults of C. capitata or A. fraterculus. Except for pH, in general, ‘Fuyu’ persimmons subjected to HWT demonstrated no alterations of skin or pulp texture, skin coloration, titratable total acidity, or total soluble solids. The results suggest that HWT is a potential quarantine treatment for the export of ‘Fuyu’ persimmons.

"Star like" disease of persimmon (Diospyros kaki) fruit caused by Botrytis cinerea in Israel.

During May 2016, a corky textured, "star like" symptom, located at the apex on the far side of the fruit was observed on young persimmon fruitlets (Fig. 1), on several persimmon varieties in plantations located along the Mediterranean Sea coast. The lesions caused cosmetic damage, which disqualified the fruit from marketing and can affect as much as 50% of the fruit in the orchard. Symptoms were correlated with the presence of wilting flower parts (petals and stamens) attached to the fruitlet (Fig. 1). Fruitlets with no flower parts attached did not develop the corky star symptom, while almost all fruitlets with an attached wilted flower parts had symptoms underneath the flower parts. Flower parts and fruitlets displaying the phenomenon were sampled (orchard near the town of Zichron Yaccov) and used for fungi isolation. At least ten fruitlets were surface sterilized by immersion in 1% NaOCl for 1 min. Pieces of the infected tissue were then placed on 0.25% potato dextrose agar (PDA) supplemented with 12 µg/mL tetracycline (Sigma, Rehovot, Israel). In addition, the inner parts of at least ten moldy flowers were placed on 0.25% PDA supplemented with tetracycline and incubated at 25°C for 7 days. Two fungi were isolated from the flower parts and the symptomatic fruitlets: Alternaria sp. and Botrytis sp. Koch postulates were conducted by inoculating 10 µl of conidial suspension of each fungus (105 conidia/ml in H2O, single spore originated), on four wounds, made by puncturing a 2 mm deep hole with 21G sterile syringe needle, on the apex of surface sterilized, small, green fruits. Fruits were placed in sealed 2-liter plastic boxes. Symptoms similar to those found on the fruitlets in the orchards were observed on the fruit inoculated with Botrytis sp. (corky like, but not in the shape of stars) about 14 days post inoculation. Botrytis sp. was re-isolated from the symptomatic fruit to fulfill Koch's postulates. Alternaria and water inoculation did not cause any symptoms. The Botrytis sp. colonies, when grown on PDA, grow initially as white colonies becoming gray to brown after about seven days. Elliptical conidia, 8 to 12 μm long and 6 to 10 μm wide, were observed under light microscope. Isolate Pers-1, incubated at 21°C for 21 days, produced blackish, spherical to irregular microsclerotia, ranging from 0.55 to 4 mm (width and length, respectively). For molecular characterization of the Botrytis sp. isolate, Pers-1, fungal genomic DNA was extracted as previously described by Freeman et al. (2013). The internal transcribed spacer (ITS) sequence region of rDNA was amplified using ITS1/ITS4 primers (White et al. 1990), and sequenced. ITS analysis revealed that it belongs to genus Botrytis (MT573470.1 with 99.80% identity). For further confirmation, nuclear protein-coding genes (RPB2 and BT-1, Malkuset et al. 2006 and Glass et al. 1995) were sequenced and found to have 99.87% and 99.80% identity to Botrytis cinerea Pers. Sequences, deposited in GenBank as accessions OQ286390, OQ587946 and OQ409867, respectively. Botrytis was previously reported to cause persimmon fruit scarring and damage of calyces (Rheinländer et al. 2013) and fruit rot during post-harvest (Barkai-Golan. 2001), yet to the best of our knowledge, this is the first report of B. cinerea causing "star like" corky symptoms on persimmon in Israel.

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Persimmon fruits (Diospyros kaki L.) attract the attention of researchers due to their high nutritional and medicinal value. The composition of persimmon is rich in nutrients. The object of research is the storage technology of persimmon. Fully ripe persimmon varieties Khachia and Khiakume were used as research material. If the activity of enzymes is inhibited or reduced during refrigerated storage using a controlled gas environment, then the consumption of nutrients for respiration will decrease, and the fruits will retain their original appearance. The persimmon varieties used were stored in refrigerators for 5 months in five variants. In persimmon fruits of both varieties, quantitative changes in the main indicators during refrigerated storage were studied. The regularities of changes in the activity of enzymes of the oxidoructase class depending on the composition of the controlled gas medium and the content of phenolic compounds were considered. As a result of the analyzes, a rational regime for storing persimmon varieties in a refrigerator under CGE conditions with a gas composition of 3–4 % CO2 and 2–3 % O2, a temperature of ‒2...–3 °C and an air humidity of 90–95 % was determined. During the storage period, the activity of all enzymes, except for ascorbate oxidase, completely ceased (except for the catalase enzyme in the Khachia variety). During long-term storage of the Khachia variety in a refrigerator, the activity of the enzyme ascorbate oxidase decreased by 94 %, o-diphenol oxidase and peroxidase decreased by 100 %, catalase by 95.5 %. Ascorbate oxidase activity decreased by 94.5 % in persimmon fruits of the Khiakume variety, and the activity of other enzymes was completely inhibited. To achieve this result, it is important that the activity of oxidoreductases decreases or passes into an inhibitory state. The results make it possible to regulate the quality indicators of persimmon varieties depending on their storage modes and use them to provide people with fresh fruits not seasonally but for a long time

Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage.

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7-100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4-27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed.