Study of some physical, chemical and hydrodynamic properties of two varieties persimmon in ripening

ABSTRACT:Determination of properties of agricultural products is essential for use in the design of machines needed in order to reduce waste and increase sustainability, quality and competitiveness with foreign products. In this study the physical and chemical properties of two persimmon varieties, namely D. Kaki and D. Virginiana, were studied in three harvesting time. The results showed that the persimmon’s dimension and its geometric mean diameter and arithmetic mean diameter increased by ripening and these parameters had significant difference in 1% probability level, except width of D. Kaki variety that had significant difference in 5% probability level. The mass, volume and density of two varieties increased in three level of ripening and difference of values is significant in 1% probability level for two varieties in three harvesting time. These two varieties of persimmons can be sorted hydraulic completely and without any damage to fruit. By ripening value of R increased and value of G decreased. Likewise value of B sometimes decreased and usually increased. Acidity and TSS of D. Virginiana variety and acidity of D. Kaki variety increased varieties, whereas opining about TSS of D. Kaki variety and pH of both of varieties is difficult.