Impact of Electric Field on Physicochemical Properties and

EAEF 13 (4) : 98-104, 2020 Research Article

Impact of Electric Field on Physicochemical Properties and

Antioxidant Activity of Persimmon (Diospyros kaki L.)

Naruesorn JAISUE1, 2, Sutthiwal SETHA1, 2, Daisuke HAMANAKA3,

Matchima NARADISORN1, 2 *

Abstract

The aim of this study was to investigate the effect of electric field on physicochemical properties and antioxidant

activity of persimmon (Diospyros kaki L.). Persimmons were exposed to electric field strength of 7 kV / cm for 3, 6 or 9 d

during 15 d of storage at 10 ℃. Persimmons without electric field treatment was considered as a control. The results

showed that fruits received electric field for 9 d remained firmer, contained higher total phenolic content and had higher

antioxidant activity than the untreated control after storage for 15 d. This suggests that exposure to electric field during

storage may be useful for prolonging the shelf life of persimmon; and for producing and preserving persimmon product

with high total phenolic content and antioxidant capacity.

[Keywords] electric field, non-thermal technology, persimmon, total phenolic content, antioxidant activity

I Introduction

Persimmons (Diospyros kaki L.) are climacteric fruit that

differ from other climacteric fruit in which persimmons pro-

duce a low amount of ethylene at mature stage (Ramin, 2008).

Persimmon fruit rapidly soften when the climacteric stage

begins; consequently, they become unmarketable within a few

days due to its jelly-like flesh (Ramin, 2008). Rapid softening

after harvest is the limitation for storage and distribution of

persimmons. Several attempts have been made to reduce

respiration rate, extend shelf life, maintain quality and im-

prove bioactive compounds in persimmons, e.g., the use of

CO2 (Min et al., 2018), 1-MCP (Luo, 2007; Min et al., 2018),

calcium lactate in combination with hot water treatment (Naser

et al., 2018) and high electric field (HEF) (Liu et al., 2017).

Electric field technology is a non-thermal preservation

method (Atungulu et al., 2005; Dalvi-Isfahan et al., 2016),

which has been investigated as alternative means for pre-

serving quality of agricultural produce and food product. The

high voltage electric field has showed its potential application

in food processing efficiency; for example, increase food

dehydration or drying and improve juice yield and polyphenol

extraction in apricot, orange, pomelo and lemon (Dalvi-Isfahan

et al., 2016). In wine making, the high electric field was

applied to inactivate microorganisms before bottling and im-

prove wine quality; however, it degraded phenolic compounds

and modified the physicochemical composition of wine (Zeng

et al., 2008). There have been some reports on the effect of

electric field on texture of some fruits and vegetable, such as

carrots, potatoes and apples, and with high intensity of

electric field, it causes loss of turgor and collapse of cell

membranes (González-Casado et al., 2018; Kharel et al.,

1996; Lebovka et al., 2004; Puértolas et al., 2017). However,

the application of high electric field (430 kV / m) treatment

during preclimacteric period suppressed the respiration rate of

pears, plums and bananas; and delayed ripening in banana and

sweet peppers (Kharel et al., 1996). In addition, electric field

may act as abiotic stress that induces the production and

accumulation of secondary metabolites involved in defence

mechanisms in plants (González-Casado et al., 2018). The

objective of this study was to investigate the effect of electric

field on physicochemical properties and antioxidant activity

of persimmon.

II Materials and Methods

1. Persimmon fruit

Persimmon fruit at commercial stage (mature and deep

yellow colour) with a good quality and uniform size were

purchased from a local market in Kagoshima, Japan and

treated on the day of purchase.

2. Electric field treatment

The electric field generating device was set up in the labo-

ratory using a refrigerator (KuraBan KB-120F-IF4D, MARS

1 School of Agro-Industry, Mae Fah Luang University, Thailand 2 Research Group of Postharvest Technology, Mae Fah Luang University, Thailand 3 Faculty of Agriculture, Kagoshima University, Japan * Corresponding author: [email protected]

JAISUE, SETHA, HAMANAKA, NARADISORN : Impact of Electric Field on Physicochemical Properties

and Antioxidant Activity of Persimmon (Diospyros kaki L.) 99

Company, Japan) equipped with electrode plates. The

schematic diagram of the device is shown in Fig. 1. Fruits

were divided into four groups based on electric field

treatments: 1) control (no electric field treatment); 2) 3-day

electric field treatment; 3) 6-day electric field treatment and

4) 9-day electric field treatment. For electric field treatment,

fruit were treated with electric field strength of 7 kV / cm for

either 3, 6 or 9 d during 15 d of storage at 10 ℃. The whole

experiment was conducted at 10 ℃ and 85 ± 5 % relative

humidity. Quality assessment was conducted every 3 d during

storage. There were 10 fruits per treatment for each assess-

ment.

3. Weight loss

Persimmon fruit were weighed using a digital balance

(PB3002-S / FACT, Mettler Toledo Inc., USA) before and

after the storage period to calculate percentage of fresh weight

loss as:

𝑊𝐿𝐼𝑊 𝐹𝑊

𝐼𝑊100 1

where, WL is the weight loss (%), IW is the initial weight (g)

of persimmon and FW is the final weight (g) of persimmon on

sampling date.

4. Firmness

Fruit firmness was determined at four different locations on

fruit using a Creep Meter RE2–3305C (YAMADEN Co. Ltd.,

Japan) with 4 mm diameter tip and expressed in N.

5. CO2 production

CO2 production was measured by sampling 1 mL of two

persimmons incubated for 2 h in a sealed barrier film bag

(Vinyl Alcohol-Based Polymeric Film, AS ONE Corp., Japan).

CO2 production (mL / kg h) was measured on a gas chroma-

tography (GC-8 A, SHIMADZU Corp., Japan).

6. Total soluble solids content

Total soluble solids (TSS) content was determined by using

a hand-held digital refractometer (PAL-BX / Acid F5, ATAGO

Co. Ltd., Japan) and expressed as degree Brix (°Brix).

7. Colour

Peel colour was determined using a colorimeter (COLOR

READER CR-10 Plus, KONICA MINOLTA Inc., Japan).

Readings were taken at four random locations on each fruit

and recorded in L* (brightness), a* (red) and b* (yellow)

units. The hue angle h (°) was calculated according to the

equation:

ℎ tan𝑏∗

𝑎∗ 2

8. Total phenolic content analysis

Total phenolic content (TPC) was determined by following

the Folin–Ciocalteu method (ISO 14502–1, 2005). An aliquot

of persimmon extract (500 μL) was diluted with distilled

water (500 μL). Then, 200 μL of the solution was added to a

test tube and mixed with 1,000 μL of 10 % v / v Folin-Ciocalteu

phenol’s reagent and 800 μL of sodium carbonate solution.

After 1 h of incubation at ambient temperature, the absor-

bance was measured at 765 nm with a spectrophotometer

(U-2900, Hitachi High-Tech Science Corp., Japan). The TPC

was calculated and expressed as mg gallic acid equivalent

(GAE) per 100 g fresh weight (FW).

9. Antioxidant activity analysis

The antioxidant radical scavenging of persimmon extract

was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl)

nitrogen free radical according to the method of Molyneux

(2004). Persimmon extract (200 μL) was diluted with distilled

water (200 μL), then 50 μL of the solution was mixed with

1950 μL of DPPH solution and kept in the dark condition for

30 min. The absorbance was measured at 517 nm with a

spectrophotometer. Trolox was used as a standard and the

results were expressed as μmol trolox equivalent (TE) per

100 g fresh weight (FW).

The Ferric Reducing Antioxidant Power (FRAP) assay was

determined according to the method of Benzie and Szeto

(1999). FRAP solution was prepared by mixing 300 mM

Fig. 1 Schematic diagram of equipment installation

100 Engineering in Agriculture, Environment and Food Vol. 13, No. 4 (2020)

acetate buffer (pH 3.6), 10 mM TPTZ in 40 mM HCl and

20 mM FeCl3 in a ratio of 10 : 1 : 1 (v / v / v). Persimmon

extract (250 mL) was diluted with distilled water (4,750 mL),

400 μL of the solution was then mixed with 2.6 mL of FRAP

solution and incubated at 37 ℃ in water bath (Personal-11,

TAITEC Corp., Japan) for 30 min. The absorbance was

measured at 595 nm with a spectrophotometer. Ferrous sulfate

was used as standard and the results were expressed as μmol

Fe(ll) per 100 g fresh weight (FW).

10. Statistical analysis

Data were subjected to statistical analysis using SPSS

software version 20. The significant differences among the

treatments were compared using analysis of variance (ANOVA)

followed by Duncan’s multiple range method. Differences

were considered significant at p ＜ 0.05.

III Results and Discussion

1. Weight loss

An increase in weight loss during storage was observed in

both untreated and electric field treated fruit (Fig. 2). Similar

to previous reports, the use of electric field with high voltage

did not affect weight loss in apple, pear, plum, banana and

sweet pepper (Kharel et al., 1996). Weight loss during storage

may be possibly due to an increase in moisture loss from fruit

caused by transpiration and respiration. In this study, the

weight loss was not due to respiration activity as there was no

difference in CO2 production among electric field and

non-electric field treatments during storage at 10 ℃ (Table 1).

2. Fruit firmness

Fruit firmness in all treatments decreased continuously over

the storage period of 15 d (Fig. 3). After 12 and 15 d of storage,

fruit firmness was higher in persimmon fruits treated with

electric field for 9 d compared with the untreated control. This

result was contrary to the other reports in which electric field

treatment causing tissue softening as a consequence of cell

membrane permeabilisation induced by the electric field. The

application of pulsed electric field resulted in loss of turgor

and rupture of cell membranes in apple (Lebovka et al., 2004)

and reduction in firmness values in tomato (González- Casado

et al., 2018). However, the higher firmness following electric

field treatment obtained in this study was probably due to the

membrane recovery after the treatment which is called revers-

ible electroporation. Depending on the electric field treatment

intensity, the membrane can recover its integrity and structure

once the electric field treatment has finished (Puértolas et al.,

2017) and this possibly results in firmer tissues.

3. CO2 production

The effect of electric field on CO2 production of per-

simmon fruits is shown in Table 1. The electric field of 7 kV /

Each bar represents the mean from n ＝ 10. Vertical bars

represent the standard deviation (SD) of the mean.

Fig. 2 Effect of electric field (EF) on weight loss in persim-

mon during storage at 10 ℃

Table 1 Effect of electric field (EF) on CO2 production by

persimmons during storage at 10 ℃

Days of Storage CO2 production (mL / kg / h)

Control EF treatment

0 16.14 ± 5.90

3 0.41 ± 0.17a 0.18 ± 0.14a

6 5.59 ± 1.48a 6.27 ± 0.13a

9 2.84 ± 0.58b 4.84 ± 0.14a

12 0.94 ± 0.23a 1.61 ± 1.03a

15 2.95 ± 0.24b 4.52 ± 0.61a

Data shown are mean ± SD. Different letters in the same row

indicate statistically significant differences (p ＜ 0.05) among

treatments in the same storage period.


represent the standard deviation (SD) of the mean. Fig. 3 Effect of electric field (EF) on fruit firmness of persim-

mon during storage at 10 ℃



cm did not influence respiration rate of persimmon fruits as

no difference in CO2 production between the treatments,

except those in Day 9 and Day 15 of storage. Persimmons

treated with electric field generally had a higher CO2 pro-

duction than the controls; however, there was no increase in

CO2 production in both treatments during storage at 10 ℃ for

15 d, compared with the initial day. In contrast, CO2

production markedly increased in tomato (González-Casado

et al., 2018) and fresh-cut apples (Dellarosa et al., 2016)

following application of electric field. However, the decrease

of CO2 production may occur as a consequence of a severe

loss of cell viability due to high intensity of electric field

(Dellarosa et al., 2016).

4. Colour

Persimmon fruit ripening shows a characteristic change in

skin colour from yellow to deep yellow or yellow-red during

ripening. Fig. 4 shows the effect of electric field treatment on

persimmon peel colour assessed by using the CIELAB colour

space. There was no difference in a* and b* values between

the fruits in electric field treatment and control. Peel lightness

as indicated by L* value decreased during storage in all

treatments with no difference among the treatments. Similarly,

a reduction of hue angle values during storage was observed

in all treatments, representing the colour changes from the

green region to yellow and red. However, the peel of un-

treated fruit (47.93 ± 4.92) had a lower hue angle compared to

electric field-treated fruit for 9 d (52.14 ± 2.72) after storage

for 15 d, where the low hue angle value indicated less green

(yellow) skin. This result suggested that the 9-day electric

field treatment could possibly delay ripening of persimmons

by preserving their green colour. This observation was in ac-

cordance with the result obtained in fruit firmness in which

the 9-day electric field fruits remained firmer than the control,

where the firmness decreased as the degree of ripening increased.

5. Total soluble solids

Total soluble solids (TSS) value is an important parameter

that influences the flavour of fruit. In general, TSS increases

with the advancement of ripening process and storage period.

Fig. 5 shows that TSS of persimmon fruit in all treatments did

not change over time in storage at 10 ℃. After 15 d of storage,

fruits treated with electric field for 3, 6 or 9 d (15.9 ± 0.21,

14.8 ± 0.10, 15.6 ± 0.15 °Brix, respectively) showed similar

TSS values with respect to value of the control (15.7 ±

0.10 °Brix). This result suggested that TSS content was not

influenced by electric field.

6. Total phenolic content

Total phenolic content of persimmon fruit was higher in

Vertical bars represent the standard deviation (SD) of the mean from n ＝ 10. Fig. 4 Effect of electric field (EF) on lightness, a*, b* and Hue angle of persimmon peel colour during storage at 10 ℃

(a) Lightness

(b) a*

(c) b*

(d) Hue angle


peel than in pulp and was affected by electric field treatment

(Fig. 6). At the end of storage duration of 15 d, electric field

treatment for 9 d significantly increased (p ＜ 0.05) total

phenolic content in pulp and peel by 55.76 and 41.09 %,

respectively, in comparison to the control (non-electric field

treatment). In pulp, electric field treatment increased total

phenolic content of persimmon from 184.01 ± 5.46 mg GAE /

100 g FW (control) to 286.62 ± 5.79 mg GAE / 100 g FW

(9-day electric field treatment). Similar result was obtained by

Shivashankara et al. (2004) in which high electric field

increased total phenolic content in ripe mangoes. An increase

in total phenolic content in electric field treatment is probably

due to the response of plants to stress induced by electric field.

However, many studied suggested that electric field may

inactivate enzymes, such as polyphenol oxidase (PPO) and

peroxidase (POD), which involve in phenolic compound

oxidation; hence, phenolic compounds may be preserved

(Dziadek et al., 2019). Correspondingly, the use of pulses

having high electric field for a few μs to ms led to increase in

total phenolic content in various fruit products, e.g., plum and

grape peels (Medina-Meza and Barbosa-Cánovas, 2015),

grape juice (Leong et al., 2016) and orange peel (El Kantar et

al., 2018; Luengo et al., 2013). However, pulsed electric field

treatment did not affect the content of total polyphenols in

tomato juice (Odriozola-Serrano et al., 2009) and apple juice

(Dziadek et al., 2019).

7. Antioxidant activity

Antioxidant activity of persimmon was evaluated in pulp

and peel by DPPH (Fig. 7) and FRAP (Fig. 8) scavenging

ability. The DDPH radical scavenging ability of persimmons

treated with electric field for 3 and 9 d increased compared to

untreated persimmons. In pulp, at the end of storage duration

(15 d), antioxidant activity measured by DPPH radical scav-

enging ability of fruit in 9-day electric field treatment (101.23

± 1.43 μmol TE / 100 g FW) was 44.42 % higher than that in

the control (56.26 ± 1.80 μmol TE / 100 g FW). Similar result

was obtained in peel where DPPH increased by 45.74 and

23.62 % in 3-day electric field treatment (75.36 ± 5.69 μmol

TE / 100 g FW) and 9-day electric field treatment (53.54 ±

10.96 μmol TE / 100 g FW), respectively, in comparison to

untreated control (40.89 ± 8.43 μmol TE / 100 g FW). Likewise,

FRAP scavenging ability in persimmon pulp and peel treated

with electric field for 3 and 9 d was significantly higher (p ＜

0.05) than that in the control at the end of storage of 15 d. In

addition, the FRAP values was double in electric field treatment

compared to the control. The result suggested that application

of electric field treatment enhanced antioxidant activity in

persimmons. This result is similar to those obtained by Jeya

Shree et al. (2018) for grape extract and Rodríguez-Roque et

al. (2015) for blueberry; their findings were that the use of

short electricity pulses improved antioxidant activity in such

fruit. One of the explanations for this phenomenon is that the

accumulation of antioxidants may be due to the contribution


represent the standard deviation (SD) of the mean. Fig. 5 Effect of electric field (EF) on total soluble solids

content in persimmon during storage at 10 ℃


represent the standard deviation (SD) of the mean.

Fig. 6 Effect of electric field (EF) on total phenolic content

in persimmon pulp and peel during storage at 10 ℃

(a) Persimmon pulp

(b) Persimmon peel



of total phenolic content, which is either greatly produced in

response to physical stress caused by electric field or pre-

served due to inactivation of enzyme involving in phenolic

compound oxidation by electric field (Dziadek et al., 2019).

Ertugay et al. (2013) reported that pulsed electric field at 100

or more pulses at 40 kV / cm completely inactivated poly-

phenol oxidase (PPO) activity in apple juice.

IV Conclusions

The results of this study demonstrate that electric field

treatment at the strength of 7 kV / cm led to an increase in

total phenolic compound content and antioxidant activity of

persimmon. The exposure to electric field did not cause major

changes in weight loss, firmness and peel colour. These

findings suggest that application of electric field strength

during storage may be useful for enhancing total phenolic

content and antioxidant capacity of persimmon and this would

meet consumer demand for healthy fruit and food products. In

addition, the mechanism of how electric field induces total

phenolic content and antioxidants may be of interest for

further investigation.

Acknowledgment

The authors acknowledge Kagoshima University, Japan and

Mae Fah Luang University, Thailand for supporting this

research project. Thanks to Fujimura Miki for providing a

schematic diagram of an electric field generator.

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Impact of Electric Field on Physicochemical Properties and