Study the Effect of Moringa Leaf, Seed Extract and Carboxymethyl Cellulose on Storability of Persimmon Fruit Cv. Rojo Brillante

This study was carried out on fruit of persimmon fruit cv. “Rojo Brillante” were obtained from a commercial orchard located in Chrane, Duhok governorate, Kurdistan region, Iraq, to study the effect of dipped fruits in (Distilled water, 5, 10 %) moringa leaf extract and (Distilled water, 5, 10%) moringa seed extract solution for five minute and carboxymethyl cellulose(Distilled water, 1, 2 %) for three minute on the fruit quality of persimmon after two months of cold storage at 1+1℃ with 85-90% RH. Fruit firmness, fruit weight loss%, ascorbic acid contents, total soluble solids%, titratable acidity%, Pectin and tannin contents% were recorded for this experiment. Results explained that all treatment of (moringa leaf extract, moringa seed extract and carboxymethyl cellulose) significantly reduce the fruit weight loss%. Additionally, fruit treated with 5% moringa leaf extract and 2% carboxymethyl cellulose caused increase in Total Soluble Solids%, ascorbic acid and maintained fruit firmness compared with untreated fruits. Dipped fruit with 5% moringa seed extract were superior in maintained fruit firmness, while 10% moringa seed extract gave the highest ascorbic acid and tannin content%. There was a significant increase in fruits titratable acidity % and tannin content were fruits treated with 10% moringa leaf extract and 1% carboxymethyl cellulose. pectin content was better preserved in coated fruits (moringa leaf extract, moringa seed extract and carboxymethyl cellulose). The triple interaction treatments had a significantly positive effect on the quality parameters of persimmon fruit. It was concluded from the study that the application of Moringa leaves extracts and carboxymethyl cellulose was much effective on most quality parameters of Persimmon fruits