CONTROLLING FRUITS MATURITY ON PRODUCING DRIED JAPANESE PERSIMMONS

摘要

In order to reduce peak labor on producing dried persimmons after harvesting, a refrigerator was introduced to store harvested fruits temporally. The relationships between fruit firmness and storage days in the refrigerator were examined comparatively at room temperature. From experimental results, fruits did not become soft for 10 days storage at 3℃. Ten days storage reduced the peak labor on harvesting and peeling. It was useful on planned drying Japanese persimmons. At the same time, the relation between fruits maturity and dried fruits quality were examined. Unripe fruits did not produce good flesh color, taste and good texture of dried fruits.