STORAGE STABILITY OF PERSIMMON FRUITS (Diospyros Kaki) STORED IN DIFFERENT PACKAGING MATERIALS

An experiment was conducted to evaluate the storage stability of persimmon (Diospyros kaki) fruits in different packaging materials, at NWFP Agricultural University, Peshawar. Evaluation was made for changes in chemical characteristics of the fruit during three storage intervals packaged in seven different packaging materials. pH, TSS (0brix), acidity percentage and moisture percentage were determined at five days interval after storage for three intervals. pH was non-significantly affected during storage intervals, while TSS was recorded to be increased. Acidity percentage was first increased and then decreased during storage. Fruits packaged in rice paper showed considerable decrease in pH, TSS (0brix) and acidity percentage while an increase was observed for moisture content. However, the effect of other packaging materials was almost non-significant on the tested parameters during our study