Articles
FACTORS INVOLVED IN SKIN BROWNING OF NON-ASTRINGENT ‘FUYU’ PERSIMMON
Article number
343_72
Pages
300 – 303
Language
Abstract
Non-astringent Fuyu persimmon showed two types of postharvest skin discoloration; blackening and browning of the skin.
Skin browning, known as ‘chocolate coloration’ in Korea, has been a more serious storage disorder because discolored fruit eventually loses their firmness and flavor.
Susceptibility to fruit browning seemed to be increased by orchard factors such as high nitrogen contents, overall fertility, and delayed maturity with poor coloration.
Anatomical factors of hypodermal layers were involved in the susceptibility to skin browning.
Susceptible fruits had loose layers of subepidermal cells.
No fungus was found in brown-stain surfaces, whereas a fungus was detected in black spots.
Inoculation of the fungus on healthy fruit surfaces induced black spots.
Antioxidants and controlled atmospheres reduced the incidence of skin browning in Fuyu persimmon fruit.
Skin browning, known as ‘chocolate coloration’ in Korea, has been a more serious storage disorder because discolored fruit eventually loses their firmness and flavor.
Susceptibility to fruit browning seemed to be increased by orchard factors such as high nitrogen contents, overall fertility, and delayed maturity with poor coloration.
Anatomical factors of hypodermal layers were involved in the susceptibility to skin browning.
Susceptible fruits had loose layers of subepidermal cells.
No fungus was found in brown-stain surfaces, whereas a fungus was detected in black spots.
Inoculation of the fungus on healthy fruit surfaces induced black spots.
Antioxidants and controlled atmospheres reduced the incidence of skin browning in Fuyu persimmon fruit.
Publication
Authors
S.K. Lee, I.S. Shin, Y.M. Park
Keywords
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