Shelf Life of Non-astringent 'Fuyu' Persimmon by Preheating and Hot Dipping with Antibrowning Agent Following Cold Storage

摘要

To extend the shelf life of 'Fuyu' persimmons (Diospyros kaki) following cold storage, fruits treated at 50 °C hot air (HAT) or 45 °C hot water (HWT) with antibrowning agent were stored in modified atmosphere packaging at cold and ambient temperature storage for 4 weeks. Firmness decreased slightly with time and was higher in fruits of HAT and HWT with antibrowning agent than control fruits in both cold and ambient temperature storage. Hunter 'L' value in control fruits significantly decreased compared to fruits of HAT or HWT with antibrowning agent, while Hunter 'b' value slightly increased in all treatments. Rates of skin blackening and flesh browning increased at the end stage of storage and were the lowest in fruits of HWT with antibrowning agent in ambient temperature. Softening rate also decreased in fruits of HWT with antibrowning agent compared to control fruits. Browning potential and polyphenol oxidase activity in both skin and flesh abruptly increased at the end stage of storage and were much lower in fruits of HWT with antibrowning agent than those of control fruits, especially in ambient temperature. Free phenolic acids slightly decreased with time and the contents were not different among the treatments. Inorganic content was not influenced by either HAT or HWT with antibrowning agent during storage. In 'Fuyu' persimmon fruits, HWT with antibrowning agent extended the shelf life by increasing the visual quality and decreasing physiological disorders at ambient temperature rather than at cold temperature.