MICROBIOLOGICAL AND VISUAL QUALITY OF ENZYMATICALLY PEELED BABY PERSIMMONS STORED IN HIGH CO₂ CONTROLLED ATMOSPHERES

Freshly peeled “baby persimmons”, 3-4 cm in diameter and 20-25 g in weight, were prepared by enzymatic peeling of ‘Totsutanenashi’ cherry persimmon fruit (Diospyros kaki Thunb.), which is a bud mutation and miniature of the full size ‘Hiratanenashi’ persimmon.
The microbiological and visual quality of enzymatically peeled baby persimmons as a fresh-cut fruit was evaluated during storage in air or high CO₂ atmospheres (10, 15 and 20%) at 10°C. The flesh of intact baby persimmon fruit showed counts of 2.6 log CFU/g for mesophilic aerobic bacteria and a non-detectable level for coliform groups and fungi.
A hot water dipping treatment in the enzymatic peeling process reduced both the counts of mesophiles to levels below the lower limit of detection (2.4 log CFU/g) and the diversity of bacterial flora.
Coliforms and fungi remained undetectable throughout the enzymatic peeling process.
During storage in air, counts of mesophiles, coliforms, lactic acid bacteria, and fungi of baby persimmons increased to 4-5.5 log CFU/g by day 6, while high CO₂ atmospheres reduced the microbial growth, with the greatest reduction observed in 15 or 20% CO₂. Diversity of the microflora also decreased in 20% CO₂ atmosphere as compared to air on day 6. High CO₂ atmospheres inhibited the development of brown discoloration in baby persimmons by day 4, but all samples developed browning to an unmarketable level by day 6. These results indicate that high CO₂ atmospheres of 15 to 20% are desirable for enzyme-peeled baby persimmons to extend the shelf life when stored at 10°C.

XI International Controlled and Modified Atmosphere Research Conference

H. Izumi, Y. Murakami, M. Ishimaru , Y. Ozaki

small-fruit mutant, microbial counts, microflora, browning, protopectinase

https://doi.org/10.17660/ActaHortic.2015.1071.22