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CyTA - Jou nal o Food
ISSN: 1947-6337 (P in ) 1947-6345 (Online) Jou nal homepage: h p://www. and online.com/loi/ cy 20
In luence o p eha es ea men s o educe he
seasonali y o pe simmon p oduc ion on colo ,
ex u e and an ioxidan p ope ies du ing s o age
R. Ma ínez-Las He as, J.C. Amigo-Sánchez, A. He edia, M.L. Cas elló & A.
And és
To ci e his a icle: R. Ma ínez-Las He as, J.C. Amigo-Sánchez, A. He edia, M.L. Cas elló & A.
And és (2016) In luence o p eha es ea men s o educe he seasonali y o pe simmon
p oduc ion on colo , ex u e and an ioxidan p ope ies du ing s o age, CyTA - Jou nal o Food,
14:2, 333-339, DOI: 10.1080/19476337.2015.1113204
To link o his a icle: h p://dx.doi.o g/10.1080/19476337.2015.1113204
© 2015 The Au ho (s). Published by Taylo &
F ancis.
Published online: 24 No 2015.
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Influence o p eha es ea men s o educe he seasonali y o pe simmon p oduc ion on colo ,
ex u e and an ioxidan p ope ies du ing s o age
Influencia de los a amien os p ecosecha pa a educi la es acionalidad de la p oducción de
caqui en el colo , la ex u a y las p opiedades an ioxidan es du an e el almacenamien o
R. Ma ínez-Las He as, J.C. Amigo-Sánchez, A. He edia, M.L. Cas elló*and A. And és
Ins i u e o Food Enginee ing o De elopmen , Uni e si a Poli ècnica de València, Camino de Ve a s/n., P.O. Box 46022, Valencia,
Spain
(Recei ed 29 June 2015; final e sion ecei ed 23 Oc obe 2015)
Pe simmon p oduc ion has inc eased conside ably, hanks o echniques o emo ing as ingency whils main aining he s ong consis ency.
Cu en ly, he needs o coope a i es a e ocused on inc easing he comme cial pe iod. Thus, he aim o his s udy was o analyze he e ec
o p eha es ea men s (paclobu azol (PBZ) and E hephon o accele a e ipening and GA
3
o delay i ) on pe simmon size, composi ion,
colo index (CI), ex u e and an ioxidan p ope ies o e 11 days o pos ha es s o age a 4ºC. The esul s showed ha he size o ui s
subjec ed o p eha es ea men was smalle han in un ea ed ui . Mo eo e , CI o he apical zone was highe in samples o s anda d
ipening h oughou he fi s ew days o s o age. I is also no ewo hy ha he ea ed ui s a he beginning o s o age epo ed g ea e
an ioxidan p ope ies. Finally, he e olu ion o he an ioxidan s has been fi ed wi h a fi s -o de model o p edic hei kine ic deg ada ion
depending on he pe simmon ha es pe iod.
Keywo ds: pe simmon; ha es ipening; ex u e; colo index; o al phenolic compounds; an ioxidan ac i i y; kine ics
La p oducción de caqui ha aumen ado conside ablemen e g acias a las écnicas pa a elimina la as ingencia man eniendo su consis encia
fi me. Ac ualmen e, las coope a i as buscan aumen a su pe iodo come cial. Po ello, el obje i o de es e es udio ue analiza el e ec o de los
a amien os p ecosecha (PBZ y e e ón pa a acele a la madu ación y GA
3
pa a e asa la) en el amaño del caqui, su composición, colo
(CI), ex u a y p opiedades an ioxidan es du an e 11 días de almacenamien o pos cosecha a 4ºC. Los esul ados mos a on que el amaño de
los u os some idos a a amien os p ecosecha ue más pequeño. Además, el CI de la zona apical ue mayo en las mues as con madu ación
con encional al p incipio del almacenamien o. Los u os a ados al inicio del almacenamien o egis a on mejo es p opiedades an iox-
idan es. Finalmen e, la e olución de los an ioxidan es se ajus ó a un modelo de p ime o den pa a p edeci su deg adación ciné ica
dependiendo del pe iodo de ecolección del caqui.
Palab as cla e: Caqui; Madu ez de ecolección; Tex u a; Índice de Colo ; Compues os enólicos o ales; Ac i idad an ioxidan e; Ciné ica
1. In oduc ion
The pe simmon species (Diospy os kaki Thunb.) is a ui ee
o igina ing om China. In Spain, he species sp ead o o na-
men al and wood uses a he end o he nine een h cen u y. The
ee was la e used o p oduce ui o consump ion and became
a adi ional c op loca ed in Medi e anean ga dens o o cha ds
o domes ic consump ion. Howe e , in he las 15 yea s, he e
has been a high inc ease in p oduc ion o he cul i a “Rojo
B illan e”in he egion o Valencia due o he applica ion o
echniques o emo e he as ingency om ui s whils main-
aining hei fi m ex u e (A nal & Del Río, 2003; Ben-Ai e &
Sonego, 1993; Tai a & Ma sumo o, 1997). These echniques
mainly consis o using CO
2
- ich a mosphe es o 24 hou s a
20–24°C o insolubilize he annins in he pulp o pe simmon,
which a e esponsible o he as ingency. Thus, he e a e wo
ways o comme cialize his ui : “Classic,” ui s wi h na u al
ipening and he e o e wi h so ex u e; and “Pe simmon,” ui s
subjec ed o echniques o emo e as ingency and keep hei
fi m ex u e, bu wi h a good as e. This ac has led o a wide
inc ease in he dis ibu ion o his p oduc and 70% o his
p oduc ion is now expo ed o coun ies like Ge many, F ance,
Holland, Czech Republic, Russia and B azil (IVIA, 2014)
Howe e , a ailabili y o his c op in ma ke s is es ic ed o
Oc obe –Decembe due o i s sho seasonali y. One o he
majo challenges oday is o ex end he pe iod his ui is
comme cially a ailable o a oid p ice d ops du ing maximum
p oduc ion and hence imp o e p ofi abili y. This can be
achie ed by using di e en ea men s in p eha es s ages
such as paclobu azol (PBZ) and E hephon in o de o accel-
e a e he ipening o ui s and gibbe ellic acid (GA
3
) o delay
i . PBZ has been ound o be p edominan ly e ec i e in he
induc ion o ea ly flowe ing and hus finding scope o o -
season p oduc ion in di e en c ops such as mango (Up e i
e al., 2013), ci us (Ma ínez-Fuen es e al., 2013), whea
(Kondha e, Ke lewell, Fa ell, Hedden, & Monaghan, 2012,
2013,2014), among o he s. E hephon ea men caused a an-
sien inc ease in e hylene p oduc ion and inhibi ed ege a i e
g ow h (Tama i, Pappa, Ze ed, & Bo ocho , 1998). Mo eo e ,
e hylene is known o gene ally inhibi shoo ex ension whils
p omo ing oo p oli e a ion (Jaiswal & Sawhney, 2006;Liu,
Mukhe jee, & Reid, 1990; Pan, Wang, & Tian, 2002)and
significan ly speeds up senescence (Hodges & Fo ney, 2000;
Philosoph-Hadas, Mei , & Aha oni, 1991). The ea men o
o cha ds wi h GA
3
is one o he mos widely used plan g ow h
*Co esponding au ho . Email: [email p o ec ed].es
CyTA –Jou nal o Food, 2016
Vol. 14, No. 2, 333–339, h p://dx.doi.o g/10.1080/19476337.2015.1113204
© 2015 The Au ho (s). Published by Taylo & F ancis.
This is an Open Access a icle dis ibu ed unde he e ms o he C ea i e Commons A ibu ion License (h p://c ea i ecommons.o g/licenses/by/4.0/), which pe mi s
un es ic ed use, dis ibu ion, and ep oduc ion in any medium, p o ided he o iginal wo k is p ope ly ci ed.
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egula o s o manipula ion o ui de elopmen and ipening
(Daga , Weksle , F iedman, & Lu ie, 2012; Fac eau, Rowe, &
Chec nu , 1985; Sou hwick & Yeage , 1995; Zilka e al., 1997).
I has ecen ly been also ound o be use ul in educing flowe
densi y, which consequen ly educes c op load and inc eases
ui size in peaches and nec a ine (S e n & Ben-A ie, 2009).
GA
3
applied a he end o pi ha dening led o a delay in ui
ipening and in he de elopmen o in e nal b eakdown in
s o ed nec a ines (Daga e al., 2012; Zilka e al., 1997).
The influence o hese p e ea men s on he quali y o
pe simmon (size, as e, colo , ex u e, e c.) when ui s a e in
he o cha d (p eha es pe iod), a he momen o consump ion
and du ing s o age (pos -ha es pe iod), should be s udied in
o de o e i y whe he i is eally possible o o e a homo-
genous p oduc du ing he campaign o his ui . Besides, he
esponse o bioac i e compounds (such as an ioxidan s) o
hese plan g ow h egula o s has no been widely s udied.
Pe simmon ui con ains a la ge amoun o polyphenols,
including condensed annins and o he phenolic compounds,
which ha e con en ionally been used o ea heal h p oblems
such as coughs, hype ension, dyspnea, pa alysis, os bi e,
bu ns and bleeding (Ma suo &I o, 1978; Mowa , 1990).
Go ins ein e al. (2000) p o ed ha a pe simmon-supplemen ed
die significan ly lowe ed o al choles e ol, iglyce ides in
plasma and LDL-choles e ol in a s ed on a high-choles e ol
die . Acco ding o many au ho s (Al-Maiman & Ahmad, 2002;
Mi dehghan & Rahemi, 2007; Od iozola-Se ano, Soli a-
Fo uny, & Ma ín-Belloso, 2008; Si iwoha n, W ols ad, Finn,
& Pe ei a, 2004), ui chemical, especially phenolic and an i-
oxidan p ope ies, is influenced by cul i a , g owing egion
and deg ee o ui ipeness a ha es . The dec ease in o al
phenolic con en (TPC) in many ui s has been a ibu ed o he
oxida ion o polyphenols by polyphenoloxidase du ing ipening
(Amio , Tacchini, Aube , & Oleszek, 1995; Kulka ni &
A adhya, 2005; Shwa z e al., 2009). O he possible easons
ela ed o his phenomenon could be he egula ion o polyphe-
nol biosyn hesis du ing ui ipening (a dilu ion e ec as ui
inc eased in size), as well as he con ibu ion o phenolic
compounds o he biosyn hesis o he fla ylium ing o an ho-
cyanins (Kulka ni & A adhya, 2005). Recen ly, Sanchís,
Ma eos, and Pé ez-Gago (2015) ha e obse ed ha he ma u i y
s age o esh-cu Rojo B illan e pe simmon a ha es had an
e ec on bo h ui fi mness and he e ficacy o he an ioxidan s
o con ol enzyma ic b owning. Thus, he pe simmon ha es ed
a he beginning o he season could be p ocessed as a esh-cu
commodi y, e en a e 3 days o s o age a 15ºC i ea ed wi h
0.01 kgL
–1
asco bic acid o 0.01 kgL
–1
ci ic acid. Howe e ,
p ocessing ui s om la e season immedia ely a e ha es and
being ea ed wi h asco bic acid we e ecommended.
The aim o his s udy was o assess he e ec o p eha es
ea men s (PBZ and E hephon o accele a e and GA
3
o delay
ipening) on he size, soluble solids, mois u e con en , colo ,
ex u e and an ioxidan p ope ies (TPC and an ioxidan ac i i y
(AA)) wi h a iew o ex ending he comme cial a ailabili y
season o “Rojo B illan e”pe simmon.
2. Ma e ials and me hods
2.1. Plan ma e ials and p eha es ea men s
Pe simmon (Diospy os kaki Thunb. c . Rojo B illan e) ees
we e g own in di e en o cha ds in Algine (Spain). T ees
we e di ided in h ee g oups; he fi s g oup, labeled as
“na u al,”was used as a e e ence g oup because he ees
we e no ea ed and he ui was ha es ed in mid-No embe ;
he second g oup o ees was ea ed wi h GA
3
(CEKU-GIB,
1.6%) o delay ui ipening and he ui (labeled as “delayed”)
was ha es ed in mid-Decembe ; he hi d g oup o ees was
ea ed wi h PBZ (Cul a ) and E hephon (F ui el
®
48% Baye ) o
accele a e he ipening p ocess and he ui (labeled as “accel-
e a ed”) was ha es ed in mid-Sep embe .
2.2. Pos ha es ea men
A e ha es , ui s we e s o ed a oom empe a u e o 24 h
be o e applying deas ingency ea men , which was ca ied ou
in closed chambe s wi h 95% CO
2
o 24 h a 20ºC and 90% o
ela i e humidi y (A nal & Del Río, 2003).
2.3. Expe imen al design
A e his ea men o emo e as ingency, 40 ui s om each
g oup we e s o ed a 4ºC and he e olu ion o mois u e con en ,
colo , ex u e and an ioxidan p ope ies was e alua ed a e 1, 3,
5, 7, 9 and 11 days.
2.4. Analy ical me hods
Mois u e con en was de e mined using he 934.06 me hod
(AOAC, 2000) o suga - ich ui s.
2.4.1 Soluble solids con en
Soluble solids con en was de e mined using a Ca l Zeiss Abbe
A ago e ac ome e model 89,553 wi h he mos a se o 20ºC
using a solu ion o polye hyleneglycol a 5% (w/w) (PEG 6000,
Pan eac) o p ecipi a e he annins s ill p esen in he juice
(Sugiu a, Ka aoka, & Tomana, 1983).
2.4.2 Diame e
Diame e was de e mined using a uni e sal ui callipe (TR
53,307 wi h a ange 25–95 mm).
2.4.3 TPC and AA
Samples we e spec opho ome ically analyzed, employing a
modified e sion o he Folin–Ciocal eu me hod (Sakanaka,
Tachibana, & Okada, 2005), in o de o de e mine he TPC.
The TPC was ex ac ed wi h me hanol (3 g ams o c ushed
ui /5 mL o me hanol) and hen con inuously s i ed a
200 pm o 1 hou (ho izon al shake COMECTA WY-100).
The es ubes we e cen i uged o 10 minu es a 10,000 pm
(Medi ige BL-S, P-Selec a). 0.5 mL o dis illed wa e and
0.125 mL o he supe na an o he ex ac we e added o a
cu e e ollowed by he addi ion o 0.125 mL o Folin–
Ciocal eu eagen . The mix u e was shaken and 1.25 mL o a
7% sodium ca bona e solu ion and 1 mL o dis illed wa e we e
added a e 6 min. The colo was le o de elop o 90 min and
he abso bance was measu ed a 760 nm using a spec opho -
ome e (JASCO V-630). The measu emen was compa ed o a
s anda d cu e o gallic acid solu ions and exp essed as mg o
gallic acid equi alen s pe 100 g ams o pe simmon (mg GAE/
100 g o ui ). A blank was p epa ed in he same way bu
wi hou any sample.
334 R. Ma ínez-Las He as e al.
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The AA o he pe simmon ui was measu ed on he basis o
he sca enging ac i i ies o he S able 2,2-diphenyl-1-pic ylhyd a-
zyl (DPPH) ee adical as desc ibed by Shahidi, Liyana-Pa hi ana,
and Wall (2006)wi hsomemodifica ions. Acco ding o his
me hod, he in ensi y o he pu ple colo o DPPH solu ion
dec eases in he p esence o an an ioxidan , and his abso bance
change is measu ed spec opho ome ically a 515 nm.
Th ee g ams o he c ushed sample was dilu ed in 5 mL o
me hanol and s i ed o 5 minu es. The es ubes wi h he sample-
me hanol mix u e we e hen cen i uged a 10,000 pm o 10 min-
u es (Medi ige BL-S, P-Selec a). 0.1 mL o he supe na an was
added o 3.9 mL o a me hanol solu ion o DPPH (80:20; me ha-
nol:wa e ) (0.025 mg/mL). The solu ion was shaken and a e
30 min he abso bance o he sample was measu ed a 515 nm
using me hanol as a blank. The di e ences in abso bance o he
samples wi h espec o he blank in ha ime we e compa ed wi h
a s anda d T olox (6-Hyd oxy-2,5,7,8- e ame hylch oman-2-ca -
boxylic acid) cu e and exp essed as mg o T olox equi alen s
pe 100 g ams o pe simmon (TE/100 g o ui ).
2.5. Tex u e measu emen s
Flesh fi mness was de e mined wi h a Tex u ome e TA.XTplus
Tex u e Analyse by S able using a 10 mm fla plunge a a es
speed o 2 mm/s. The plunge pene a ion dep h was 20 mm. Six
pe simmon ui s om each ipening s age and day o s o age
we e used o analyze ex u e. F ui s we e cu in hal es long-
i udinally and he fla side was placed on he pla o m o he
ex u e analyze o keep he sample fixed. The pa ame e s
eco ded in he comp ession es we e he o ce equi ed by he
plunge o pass h ough he sample, exp essed in New ons (N).
2.6. Colo measu emen s
Skin colo was e alua ed using a Minol a Colo ime e (Model
CM-3600d) spec opho ome e wi h D65 illuminan , 10º obse -
e and SCE mode. L*, a*, b* Hun e pa ame e s we e measu ed
in wo zones (equa o ial and apical) and esul s we e exp essed
as a skin colo index (CI) (Equa ion (1)), as desc ibed by
Jiménez-Cues a, Cuque ella, and Ma ínez-Já ega (1981).
CI ¼
1000 a
Lb(1)
2.7. S a is ical analysis
A leas h ee eplica es we e ca ied ou o each de e mina ion.
Resul s a e exp essed as mean alues ± s anda d de ia ion. Da a
we e subjec ed o analyses o a iance (ANOVA), and mul iple
compa isons be ween means we e de e mined using he LSD es
(P≤0.05) using he S a g aphics Plus 5.1 so wa e applica ion
(Manugis ics, Inc., Rock ille, MD, USA).
3. Resul s and discussion
P eha es ea men s o con ol he ipening p ocess can esul in
changes in ui quali y and s o age capaci y. The influence o he
applied p eha es ea men s on he mois u e con en , B ix and
equa o ial diame e , was analyzed jus a e ha es and he LSD
a e ages gi en by he ANOVA analysis (numbe o obse a-
ions = 72) a e shown in Table 1.
F ui s ha es ed om he ees p e ea ed o delay ipening
had a lowe mois u e con en and highe soluble solids (ºB ix) a
he ime o ha es han hose ipened na u ally o hose sub-
jec ed o accele a ed ipening. Since small ui size is one o he
limi ing ac o s in ma ke ing pe simmon ui , and many o he
species, he equa o ial diame e was measu ed. The size o he
ha es ed ui s (equa o ial diame e ) was a ec ed by bo h p e-
ha es ea men s; he na u ally ipened ui s we e la ge han
hose ha es ed om he ea ed ees.
The e olu ion o ex u e, colo and an ioxidan p ope ies o
ui s ipened unde di e en condi ions (na u al, delayed and
accele a ed) du ing he pos ha es pe iod a e emo ing as in-
gency was analyzed.
In e ms o ex u e, he maximum o ce (F
max
) was he
pa ame e selec ed o discuss he esul s (Figu e 1). The F
max
eco ded in he e e ence samples (“na u al”) emained nea ly
cons an h oughou he es ing pe iod, while a dec ease is
obse ed in he ui s ea ed o accele a e o delay ipening.
The d op in he maximum o ce equi ed o samples ha unde -
wen delayed ipening is obse ed a e he 7-day con ol pe iod
in spi e o he ini ially highe alues, eaching simila alues o
hose eco ded in he accele a ed ma u a ion samples.
As was expec ed, CI was highe in he apical han in he
equa o ial zone, since ui begins o change colo om he
bo om, as can be obse ed in Figu e 2. Fu he mo e, changes
in CI h oughou s o age ime we e no significan in he equa-
o ial zone. Howe e , he apical zone o he na u ally ipened
pe simmons epo ed highe CI alues du ing he fi s week o
s o age, eaching simila alues o he o he ui s a e ha ime.
Consequen ly, significan di e ences be ween samples wi h di -
e en p eha es ea men s we e ound om he s a is ical ana-
lysis (Figu e 3). Lowe CI alues we e epo ed o ui s ea ed
o delay o accele a e ipening han o ui s ha had no been
p e ea ed p obably due o he e a ded e ec o GA
3
and
E hephon in he de elopmen o new ca o enoids. Ne e heless,
ini ial ha es ime colo shown by p eha es ea ed and
un ea ed samples esul ed in CI alues ha we e wi hin he
ange conside ed as being comme cial o his cul i a
(No illo, Sal ado , Magalhaes, & Besada, 2014). Since his
Table 1. A e age alues o mois u e con en , ºB ix and equa o ial diame e o na u ally ipened ui s (na u al),
p eha es ea ed o delay ipening (delayed) and o accele a e ipening (accele a ed).
Tabla 1. Valo es medios del con enido en humedad, ºB ix y diáme o ecua o ial de u os de madu ación na u al o a ados
pa a acele a o a asa la madu ación.
Ripening ype Mois u e Con en (%) ºB ix Equa o ial Diame e (mm)
Delayed 80.67 ± 0.13 (a) 15.2 ± 0.4 (a) 75.2 ± 1.7 (a)
Na u al 82.12 ± 0.09 (b) 11.1 ± 0.3 (b) 82.6 ± 1.2 (b)
Accele a ed 82.87 ± 0.07 (c) 10.9 ± 0.2 (b) 74.2 ± 0.9 (a)
No e: Equal le e s in pa en heses indica e homogenous g oups.
Le as iguales en pa én esis indican g upos homogéneos.
CyTA –Jou nal o Food 335
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cul i a is ma ke ed when o ange, all ea men s showed a com-
me cially accep able colo , e en samples om he accele a ed
ea men , which had he lowes CI alues a ha es .
The o al polyphenols con en and he AA we e also mea-
su ed h oughou he s o age ime and he e olu ion is shown in
Figu e 4.
The deg ada ion kine ics o pe simmon ui phenolic com-
pounds and AA was analyzed by fi ing a fi s -o de kine ic
model (Equa ions 2 and 3) o he expe imen al da a
(Gonçal es, Pinhei o, Ab eu, B andao, & Sil a, 2010; Ma ins,
Van Boekel, & Jongen, 2000).
P¼P0kP (2)
AA ¼AA0kAA (3)
Figu e 1. E olu ion o he Maximum Fo ce (N) om ex u e es wi h s o age ime a e as ingency emo al pos -ha es ea men .
Figu a 1. E olución de la ue za máxima (N) del ensayo de ex u a en unción del iempo de almacenamien o después del a amien o pos cosecha pa a la
eliminación de la as ingencia.
Figu e 2. E olu ion o he Colo Index (CI) wi h s o age ime a e as ingency emo al pos -ha es ea men .
Figu a 2. E olución del índice de colo (CI) con el iempo de almacenamien o después del a amien o pos cosecha pa a la eliminación de la as ingencia.
336 R. Ma ínez-Las He as e al.
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He e, P and AA a e he na u al loga i hm o phenol con en
and he AA espec i ely, he subindex 0 indica es he ini ial
alue o he pa ame e , is he s o ed ime and k
P
and k
AA
a e
he model pa ame e s o phenols and AA, espec i ely
(Table 2). Thus, he slopes (k
P
and k
AA
) indica e he speed o
deg ada ion, whe eas he y-in e cep s (P and AA) ep esen he
ini ial concen a ion o he an ioxidan . This fi ing was used
based on he esul s ob ained by Jaiswal & Abu-Ghannam
(2013) who epo ed ha he fi s -o de eac ion model showed
a good fi o he deg ada ion o polyphenols and he an ioxidan
Figu e 3. LSD in e al esul s o Colo Index (CI) as a unc ion o he momen o ha es (accele a ed, na u al o delayed).
Figu a 3. In e alos LSD de los esul ados del índice de colo (CI) en unción del momen o de la ecolección (acele ada, na u al o a asada).
Figu e 4. E olu ion o he TPC (mg GAE/100 g o ui ) and AA (mg TE/100 g o ui ) wi h s o age ime a e as ingency emo al pos -ha es
ea men .
Figu a 4. E olución del con enido en enoles o ales (mg Ácido Gálico Equi alen es/100 g de u a) y ac i idad an ioxidan e (mg T olox
Equi alen es /100 g de u a) con el iempo de almacenamien o después del a amien o pos cosecha pa a la eliminación de la as ingencia.
CyTA –Jou nal o Food 337
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capaci y o Yo k cabbage a e mic owa e p ocessing. I is
obse ed ha he p eha es ea ed ui s ini ially epo ed
g ea e polyphenol concen a ion and he e o e g ea e AA han
he un ea ed samples, a leas du ing he fi s days o s o age;
howe e he a e o deg ada ion o phenolic compounds as well
as AA is g ea e in he case o he p e ea ed samples (Figu e 4).
Samples ea ed o accele a e ipening eached simila alues o
he un ea ed ui a he end o he s o age pe iod, while ui s
ea ed o e a d ipening showed highe alues o polyphenols
and AA a e 11 days o s o age (Figu e 4). This end is also
eflec ed in he alues ob ained o he model pa ame e s
(Table 2) in e ms o he ini ial alues o polyphenols (P
0
) and
an ioxidan ac i i y (AA
0
) along wi h he a e o deg ada ion (k
P
and K
AA
).
4. Conclusions
P eha es ea men s, bo h o accele a e o o e a d ipening,
applied o pe simmon ees o ex end he ha es ing pe iod
mainly imply a educ ion in he size o ui s and an inc ease
in he an ioxidan p ope ies a he beginning o he s o age
pe iod. Fu he mo e, fi s -o de kine ic models ha e been fi ed
o p edic he phenolic con en and AA e sus ime depending on
he momen o ha es o ui s (accele a ed, na u al o delayed
ipening).
Acknowledgmen
The au ho s would like o hank he COAGRI Coope a i e in
Algine (Valencia) o p o iding he pe simmon samples and he
coope a ion by hei s a o pe o m his s udy.
Disclosu e s a emen
No po en ial conflic o in e es was epo ed by he au ho s.
Funding
The au ho s hank he Uni e si a Poli ècnica de València o he
PhD schola ship o he au ho Ru h Ma ínez Las He as.
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