Comparative Studies of Postharvest Fruit Quality and Storage Quality in Japanese Persimmon (Diospyros kaki L. cv.^|^lsquo;Hiratanenashi^|^rsquo;) in Relation to Different Methods for Removal of Astringency

摘要: Fruit quality and storage life of Japanese persimmon (cv. ‘Hiratanenashi’) were studied following three types treatment for removal astringency (postharvest alcohol treatment, postharvest CO2 on-tree treatment) followed by the fruit at cold (2°C) or room temperature (20°C).Development peel color treated with on tree was reduced storage, whereas in after harvest, developed progressively regardless temperature. In CO2, development intermediate.The firmness flesh slowly declined under storage. harvest softened more quickly than but there no effect rate softening two treatments. When stored 2°C, watery breakdown occurred all treatments about 2 weeks.A conciderable amount remained either temperature.Total sugar content changed only slightly during level sucrose gradually. Loss 20°C 2°C.Ascorbic acid both temperatures.Judged appearance firmness, best tree, then harvest.