EFFECT OF ULTRA LOW OXYGEN STORAGE AND POSTHARVEST TREATMENTS ON QUALITY OF ‘FUYU’ PERSIMMON

‘Fuyu’ persimmons were held for three months at -0.5°C in air and controlled atmosphere (CA) storage at 0.5 kPa O₂ + 5.0 kPa CO₂ associated with phosphite or phosphite and calcium chloride applications, or combined to low relative humidity (LRH) aiming to reduce loss of flesh firmness, decay incidence and skin browning.
After three days at 20°C, soluble solids content and skin color were not significantly influenced by treatments.
Fruit stored at 0.5 kPa O₂ + 5.0 kPa CO₂ + LRH had the higher flesh firmness.
On the other hand, the higher skin browning index was observed on fruits cold stored at the chamber opening and after three days at 20°C. The fruit kept at 0.5 kPa O₂ + 5.0 kPa CO₂ + LRH and those stored in 0.5 kPa O₂ + 5.0 kPa CO₂ and 0.5 kPa O₂ + 5.0 kPa CO₂ + phosphite showed lower decay incidence after three months at -0.5°C. The fruit stored in 0.5 kPa O₂ + 5.0 kPa CO₂ + phosphite + calcium chloride had the higher firm consistence in relation to cold stored fruits.
Conversely, after three days of shelf life, the highest proportion of fruits judged to be firm, among all treatments tested, were those stored in 0.5 kPa O₂ + 5.0 kPa CO₂. The association of CA storage with ultra low oxygen plus postharvest dips of fruit into phosphite or calcium chloride solutions did not influence skin browning during the shelf life of fruits.

IV International Symposium on Persimmon

I. Sestari, D.A. Neuwald, A. Brackmann, A.A. Saquet, R.F.H. Giehl, A.C. Eisermann

Diospyros kaki L., non-astringent persimmon, skin browning, phosphites, fruit softening, controlled atmosphere storage

https://doi.org/10.17660/ActaHortic.2009.833.35