Shelf-life of De-astringent Fruits with Treating High Carbon Dioxide in Astringent Persimmon Cultivars

摘要

The effect of high carbon dioxide treatment on de-astringency and shelf-life of astringent persimmon fruits cv. Hachiya, Namyangsusi, and Tonewase was studied. During high carbon dioxide treatment for 24 h at 20°C and 12 h at 30 and 40°C, astringency of fruits was reduced over 80% in fruit flesh, and that of 'Hachiya' was quickly reduced rather than 'Namyangsusi' and 'Tonewase'. After high carbon dioxide treatment for 12 h at 30°C, self-life at room temperature of de-astringent 'Hachiya', 'Namyangsusi' and 'Tonewase' fruits were 13, 10, 8 days, respectively. Fruit weight was decreased gradually by loss of water, and the decrease in 'Namyangsusi' was higher than those of 'Hachiya' and 'Tonewase'. Chromaticities of Hunter a value of de-astringent persimmon fruits were increased in red. The results suggest that de-astringent persimmon fruits with high carbon dioxide treatment may be sustained for about 10 days more or less in non-softened flesh during shelf life.