Persimmons are usually stored after picking, and then subject to the process of removing astringency, but incomplete deastringency could happen after storing. When deastringencted persimmons were stored at unsuitable temperatures, softening and browning might result. The 'Bull Heart' persimmons stored at 1 and 3 ℃ for 30 days could retain its firmness while astringency was removed with CaO. When they were stored at 6, 9, 12, and 15 ℃, fruits tended to loss market value at 25, 15, 10, and 5days, respectively, after storage. Softening and fruit decay occurred while storing over 9 ℃.
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