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<p>This study evaluates the effectiveness of combining 24-epibrassinolide (24-EBL) with a sonicated edible-packaging (SEP) to enhance the postharvest quality and shelf life of persimmon fruit. Two cultivars Fuyu (non-astringent) and Tinanshi (astringent) were treated with SEP infused with 24-EBL at concentrations of 5, 10, and 15 µM and stored at 5&#xa0;°C for 60 days. Fruit quality parameters were assessed after every 15 days. SEP-24-EBL treatments significantly reduced weight loss (10–12%) compared to controls (22–30%), while maintaining higher antioxidant potential. Treated fruits exhibited slower increase in total soluble solids (5–6%) and more moderate changes in titratable acidity. Although antioxidant activity declined over time in all samples, SEP-treated fruits retained 25–35% more bioactive compounds and showed less than half the reduction in DPPH radical scavenging activity (RSA) compared to controls. The most effective treatments were 5 µM 24-EBL for Fuyu and 10 µM for Tinanshi. Additionally, SEP formed an antimicrobial, moisture-retaining barrier that protected fruits from spoilage and physical damage. This environmentally friendly approach offers a promising, sustainable alternative to synthetic postharvest chemicals for extending shelf life and preserving the nutritional and sensory quality of persimmons.</p>

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Impact of Sonicated Edible-Packaging Integrated with 24-Epibrassinolide on Postharvest Quality and Shelf Life of Persimmons during Cold Storage

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Muhammad Nadeem,
  • KeAndre Leaks,
  • Julia Sage Adamson Felix,
  • Rashad Mukhtar Balal,
  • Ahmed Abdullah,
  • Nazneen Qureshi,
  • Muhammad A. Shahid

摘要

This study evaluates the effectiveness of combining 24-epibrassinolide (24-EBL) with a sonicated edible-packaging (SEP) to enhance the postharvest quality and shelf life of persimmon fruit. Two cultivars Fuyu (non-astringent) and Tinanshi (astringent) were treated with SEP infused with 24-EBL at concentrations of 5, 10, and 15 µM and stored at 5 °C for 60 days. Fruit quality parameters were assessed after every 15 days. SEP-24-EBL treatments significantly reduced weight loss (10–12%) compared to controls (22–30%), while maintaining higher antioxidant potential. Treated fruits exhibited slower increase in total soluble solids (5–6%) and more moderate changes in titratable acidity. Although antioxidant activity declined over time in all samples, SEP-treated fruits retained 25–35% more bioactive compounds and showed less than half the reduction in DPPH radical scavenging activity (RSA) compared to controls. The most effective treatments were 5 µM 24-EBL for Fuyu and 10 µM for Tinanshi. Additionally, SEP formed an antimicrobial, moisture-retaining barrier that protected fruits from spoilage and physical damage. This environmentally friendly approach offers a promising, sustainable alternative to synthetic postharvest chemicals for extending shelf life and preserving the nutritional and sensory quality of persimmons.