Fruit Antioxidant Properties of "Costata" Persimmon (Diospyros kaki Thunb.) under Different Astringency Removal Treatments

Fruit Antioxidant Properties of "Costata" Persimmon (Diospyros kaki Thunb.) under Different Astringency Removal Treatments | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Fruit Antioxidant Properties of "Costata" Persimmon (Diospyros kaki Thunb.) under Different Astringency Removal Treatments Galal I. Eliwa, Mohamed S. Aboryia, Sara A. Elhendawy This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7950409/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study evaluated alternative postharvest de-astringency treatments for ‘Costata’ persimmon (Diospyros kaki Thunb) fruits to assess total phenols, soluble tannins, carotenoids, vitamin C, and antioxidant activity (reducing power, total antioxidant capacity, and DPPH scavenging) during the shelf life. Experiments were conducted in the 2023 and 2024 seasons using six treatments and a control: distilled water (Tc), calcium carbide (CaC₂) (T1), potassium carbonate (K₂CO₃) at 2.5% (T2) and 5% (T3), sodium bicarbonate (NaHCO₃) at 2.5% (T4) and 5% (T5), and 40% ethanol (T6). Results indicated that all antioxidant parameters declined progressively during the shelf-life period, but the rate of decline was significantly affected by the postharvest treatments. Fruits treated with CaC₂ showed rapid de-astringency but exhibited the lowest retention of total phenols, vitamin C, and antioxidant capacity, reflecting accelerated ripening and oxidative degradation. On the other hand, fruits treated with NaHCO₃ and K₂CO₃ showed a progressive loss of antioxidant compounds over the course of their shelf life, but they retained higher levels of carotenoids, polyphenols, and radical scavenging activity. Ethanol treatment also delayed antioxidant depletion but was less effective than carbonate treatments. These results validate the use of alkaline treatments, specifically K₂CO₃ at 2.5%, as safe and environmentally beneficial substitutes for CaC₂ in the simultaneous elimination of astringency and maintenance of antioxidant quality in "Costata" persimmon fruits. Antioxidant activity carotenoids de-astringency tannins polyphenols Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7950409","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":618973438,"identity":"fba51008-028e-4e94-9321-6cc9ab651c99","order_by":0,"name":"Galal I. 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Experiments were conducted in the 2023 and 2024 seasons using six treatments and a control: distilled water (Tc), calcium carbide (CaC₂) (T1), potassium carbonate (K₂CO₃) at 2.5% (T2) and 5% (T3), sodium bicarbonate (NaHCO₃) at 2.5% (T4) and 5% (T5), and 40% ethanol (T6). Results indicated that all antioxidant parameters declined progressively during the shelf-life period, but the rate of decline was significantly affected by the postharvest treatments. Fruits treated with CaC₂ showed rapid de-astringency but exhibited the lowest retention of total phenols, vitamin C, and antioxidant capacity, reflecting accelerated ripening and oxidative degradation. On the other hand, fruits treated with NaHCO₃ and K₂CO₃ showed a progressive loss of antioxidant compounds over the course of their shelf life, but they retained higher levels of carotenoids, polyphenols, and radical scavenging activity. Ethanol treatment also delayed antioxidant depletion but was less effective than carbonate treatments. These results validate the use of alkaline treatments, specifically K₂CO₃ at 2.5%, as safe and environmentally beneficial substitutes for CaC₂ in the simultaneous elimination of astringency and maintenance of antioxidant quality in \"Costata\" persimmon fruits.","manuscriptTitle":"Fruit Antioxidant Properties of \"Costata\" Persimmon (Diospyros kaki Thunb.) under Different Astringency Removal Treatments","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-04-08 03:28:29","doi":"10.21203/rs.3.rs-7950409/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"9b149f5c-0330-4ddf-aab1-e005210ab200","owner":[],"postedDate":"April 8th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-04-08T03:28:29+00:00","versionOfRecord":[],"versionCreatedAt":"2026-04-08 03:28:29","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7950409","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7950409","identity":"rs-7950409","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}