บทคัดย่องานวิจัย

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Factors involved in skin browning of non-astringent 'Fuju' persimmon.

Lee, S. K.; Shin, I. S.; Park, Y. M.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 300-303 Ref: 2 ref.

1993

บทคัดย่อ

Factors involved in skin browning of non-astringent 'Fuju' persimmon.

Persimmon fruits sampled showed 2 types of postharvest skin discoloration, blackening and browning. Skin browning (chocolate coloration) was a more serious storage disorder as discolored fruits eventually lost their firmness and flavour. Susceptibility to browning was increased by orchard factors such as high soil nitrogen content, overall fertility and delayed maturity. Discoloration was more severe in less mature fruits, and soil and fruits from susceptible orchards contained more organic and inorganic matter. Fruits from susceptible orchards also had loose layers of subepidermal cells. After 14 weeks' storage in polyethylene bags at 0 deg C (5 fruits/bag), fruits treated with an antioxidant (2000 p.p.m. diphenylamine or 2500 p.p.m. ethoxyquin) had a lower incidence of skin browning than control untreated fruits. After storage, 46.7, 40.0 and 33.0%, respectively, of diphenylamine-treated, ethoxyquin-treated and control fruits were marketable. The incidence of skin browning was also reduced by storing fruits under controlled atmosphere conditions of 2% O2 + 5% CO2 and ethylene absorber.