Persimmon ( Diospyros kaki Thunb.) is a very delicate climacteric fruit that is prone to softening during storage. Therefore, this study assessed the effect of neem leaf extract (NLE) in relation to physicochemical, biochemical, and oxidative properties of persimmon fruit. Fruits were treated with different doses of NLE (control, 10%, 20%, and 30%) and kept in cold storage at 0 ± 1°C with 90 ± 5% for 60 days. Among the tested concentrations, 30% NLE consistently exhibited the strongest preservation effect, showing the greatest reduction in weight loss, disease incidence, soluble solids content, ripening index, malondialdehyde, hydrogen peroxide, and the activities of softening‐related enzymes (cellulase, polygalacturonase, and pectin methylesterase). Moreover, 30% NLE maintained higher firmness, ascorbic acid content, total phenolic content, total antioxidant activity, antioxidant enzymes (superoxide dismutase, peroxidase, and catalase), and sensory attributes (aroma, taste, and overall acceptability) compared to control fruits, which exhibited increased softening and accelerated ripening. Overall, results suggest that NLE could be useful approach in reducing softening and extending storage of persimmons by replacing synthetic chemicals with safer and natural alternatives in the food industry.
Hussnain et al. (Sun,) studied this question.