EFFECTS OF GIBERELLIC ACID TREATMENT AND COLD STORAGE ON FRUIT QUALITY OF PERSIMMON CV 'ROJO BRILLANTE'

摘要

Persimmon (Diospyros kaki L. cv. 'Rojo Brillante') trees were treated with 50 ppm giberellic acid (GA{sub}3) 15 days prior to harvest. Fruits were stored at 1°C and 85-90% RH for 0, 15 and 30 days. Removal of astringency was achieved by exposing the fruits to 98-100% CO{sub}2 at 25°C for 1 day after cold storage. Following deastringency, fruits were held for 3 days at 7°C + 2 days at 20°C simulating transport and retail stage periods. GA{sub}3 treated fruits maintained high firmness and achieved a good skin color. All of fruits showed increased level of ethanol but off-flavors were not detected. Softening, browning of the flesh and skin increased with the duration of exposure to cold storage.