Effect of Jojoba Oil Emulsion on Prolonging Storage Periods of Costata Persimmon Fruits

This experiment was carried out during two successive seasons (2008-2009) and (2009-2010) on Costata persimmon fruits (Disopyros kaki, L) harvested at mature stage. Experimental fruits were divided into five similar groups; each of three boxes and each box about 2 kg. Fruits of each group were emulsified in one of the following jojoba oil emulsion concentrations: 0, 25, 50, 75 and 100%. Treated fruits were stored at 13+1 o C and 90% RH. Weight loss percentage, decayed fruits, changes in fruit weight loss, fruit firmness, flesh SSC, total sugars, acid and vitamin C were evaluated at 7 days intervals. Jojoba oil emulsifying reduced weight loss, decay fruit percentage. This beneficial effect was connected to oil emulsion concentrations; the high oil concentration recorded the lower weight loss and discarded fruit percentage. Jojoba oil treatments increased both fruit flesh firmness and acid content, since fruits treated with 100% concentration showed higher flesh firmness and flesh acid values than the lower tested oil concentrations. Fruits received oil at 75% concentration showed the lower total sugar content than those of the control. SSC of fruit was not much affected by all jojoba oil concentrations. All treatments improved shelf live compared with the control. The percentage of natural infection was increased with increasing storage period. In this concern, jojoba oil emulsion at 100% was the effective preserving natural compound.