| Issue |
BIO Web Conf.
Volume 194, 2025
International Scientific Conference on Biotechnology and Food Technology (BFT-2025)
|
|
|---|---|---|
| Article Number | 01041 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/bioconf/202519401041 | |
| Published online | 14 November 2025 | |
The effect of storage conditions on the storageness of persimmon
1 Namangan State Technical University, Namangan, Republic of Uzbekistan
2 Andijan Institute of Agriculture and Agrotechnologies, Andijan, Republic of Uzbekistan
3 Urgench State University, Urgench, Republic of Uzbekistan
1 Corresponding author: mirzayev_a69@mail.ru
In this work we tried to see how storage affects persimmons. The fruits were kept under different temperatures and humidity for some time, and we looked at changes step by step. We measured moisture, sugar, texture and also color. One more thing is that we checked microbial safety, since sometimes spoilage can appear suddenly. The results were not always the same. At lower temperatures with medium humidity, the fruits stayed moist for longer and sugar did not crystallize so fast. Because of this, the taste and softness were better kept. But when the fruits were stored at higher temperature, they spoiled faster and people found them less acceptable. In general, this shows that good storage conditions really help to extend shelf life and reduce waste, which is important for producers and sellers.
© The Authors, published by EDP Sciences, 2025
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