CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS

Cyanocobalamin (B₁₂) may generate many different physiological processes in plant tissue such as: protein metabolism, soluble lipids, carbohydrates and ethylene. Changes in tannins and total sugars in astringent persimmons cultivar ‘Costata’ were investigated during shelf-life postharvest period. Soluble tannins exhibited significant decreases up to the experiment end. Total sugars increased 4 fold with fruit immersed in B₁₂ 0.444 µM compared with other treatments. Fruit firmness decreases with increasing B₁₂ concentration during the entire period monitored. Moreover, it also significantly retarded the increase in b-carotene content and ion leakage % while decreased the fruit firmness and increased h^◦ up to day 10 then decreased and be constant during shelf-life. Generally, B₁₂ treatments can greatly extend the postharvest life and increased fruit quality of ‘Costata’ persimmon fruit during shelf-life.