Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags

摘要

ABSTRACTRemoval of astringency from persimmons (Diospyros kakiL.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O2level. Induced anaerobic respiration in‐creased the levels of CO2. acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation