Reduction of chilling injury in the sweet persimmon `Fuyu' during storage by dry air heat treatments
Allan B. Woolf, Sarah Ball, Karen J. Spooner, Michael Lay-Yee, Ian B. Ferguson, Christopher B. Watkins, Anne Gunson and Shelley K. Forbes
Postharvest Biology and Technology Vol: 11 Issue: 3 Pages: 155-164.
1997
บทคัดย่อ
Sweet persimmon fruit (Diospyros kaki cv. Fuyu L.) were heat-treated with dry air at 34¯50°C for durations of 0.5¯10 h, cooled immediately, and stored for 6.5 weeks at 0°C in air. After storage, fruit were held for 3 days at 20°C, and evaluated for quality. Extreme chilling injury (flesh gelling) was observed in non-heated fruit. Associated with development of chilling injury was increased ethylene production 1 day after removal from storage, and decreased fruit firmness, juiciness, titratable acidity, and colour (L value, hue and chroma) 3 days after removal from storage. Increasing the temperature of the hot air heat treatment (HT) progressively reduced flesh gelling and alleviated chilling injury. However, external and internal browning increased with greater HT temperatures and duration. Least chilling injury and external browning were observed at 47°C for 0.5¯3 h. However, the levels of browning observed in these treatments are likely to be commercially unacceptable. Thus, although hot air HTs confer significant protection against low temperature damage to persimmon fruit, heat damage needs to be reduced before such benefits can be realised commercially.