ABSTRACTSensory, physical and chemical characteristics of Fuyu persimmons (Diospyros kakiL.) were determined before and during storage at 18°C and 1°C. The predominant taste note by sensory descriptive profiling was ‘sweet’, which did not change appreciably during storage. Low intensities of ‘earthy‘, ‘fall‐vegetable complex‘, and ‘fresh‐cut corn’ accounted for the delicate persimmon flavor. Fruit stored at 18°C were soft and overripe after 2 wk. Fruit stored at 1°C changed little before 6 wks. Major changes were increased softness and weight loss with decreased
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