Articles
LONG-TERM STORAGE OF ON-TREE ALCOHOL-TREATED ‘HIRATANENASHI’ PERSIMMONS IN A
Article number
833_45
Pages
281 – 288
Language
English
Abstract
We investigated the storability of on-tree alcohol-treated Hiratanenashi persimmons in a Yukimuro snow room.
A Yukimuro is a storehouse containing a lot of snow.
Astringent Hiratanenashi persimmons were individually covered on the tree with a polyethylene bag that contained silica ethanol for two days in late September to remove their astringency.
The persimmons, which were harvested when their color had fully developed, were packed individually in plastic film and stored in a Yukimuro from late autumn to the next spring.
Fruit without packaging was also stored as a control.
We maintained a temperature of 0°C ± 2°C and a relative humidity of about 100%. Half of the fruit without packaging had lost its commercial quality by about 70 days because of flesh softening or mould and fungi infections.
In contrast, the half of the fruit packed in plastic film retained its marketability for more than 5 months, but the fresh taste of the fruit gradually declined in sweetness and flavor.
A Yukimuro is a storehouse containing a lot of snow.
Astringent Hiratanenashi persimmons were individually covered on the tree with a polyethylene bag that contained silica ethanol for two days in late September to remove their astringency.
The persimmons, which were harvested when their color had fully developed, were packed individually in plastic film and stored in a Yukimuro from late autumn to the next spring.
Fruit without packaging was also stored as a control.
We maintained a temperature of 0°C ± 2°C and a relative humidity of about 100%. Half of the fruit without packaging had lost its commercial quality by about 70 days because of flesh softening or mould and fungi infections.
In contrast, the half of the fruit packed in plastic film retained its marketability for more than 5 months, but the fresh taste of the fruit gradually declined in sweetness and flavor.
Publication
Authors
S. Taira, M. Koiwai, M. Kawano, K. Miyazawa, S. Watanabe, I. Kudo, K. Abe, E. Konbe, Y. Honma
Keywords
Diospyros kaki, removal of astringency, fruit quality, storability, sensory evaluation, alternative energy
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