Sustainable persimmon valorization through integrated postharvest technologies, packaging, and product innovations

Abstract Postharvest losses remain a significant barrier to global food security and sustainability. This review positions persimmon ( Diospyros kaki ) as a model fruit for sustainable innovation, examining its potential through three interconnected pillars: preservation technologies, packaging strategies, and value-added product development. The climacteric properties and limited seasonality of persimmon hinder its commercialization but also create opportunities for innovation. Evidence indicates that preservation methods such as edible coatings, modified atmosphere packaging, ethylene inhibition, and advanced drying and extraction techniques can effectively delay softening, reduce microbial spoilage, and extend shelf life. Concurrently, packaging solutions using biopolymeric materials, active components, and tailored mechanical protection have been shown to mitigate physiological disorders and transport-related damage. Furthermore, persimmon by-products are a valuable resource for recovering dietary fiber, pectin, carotenoids, phenolic compounds, antimicrobial tannins, biopolymeric films, nanoparticles, and bioenergy, enabling multiple valorization pathways. Collectively, these findings suggest that combining postharvest technologies with by-product valorization strategies can significantly reduce food loss and waste while generating high-value products. This review highlights the importance of holistic approaches that integrate postharvest innovation with environmental responsibility, offering insights applicable to other perishable crops.