Changes in fruit skin blackening, phenolic acids and ethanol production of non-astringent 'Fuyu' persimmon fruits during CA storage.
Park, Y. S.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 170-176 Ref: 20 ref.
1997
บทคัดย่อ
Non-astringent Fuyu persimmon fruits were stored in a controlled atmosphere (CA, 4% O2 + 10% CO2 or 6% O2 + 10% CO2), in a modified atmosphere (MA, packaged in 0.06 mm polyethylene film) or air for 28 weeks at 0 deg C. Flesh firmness was consistently highest in fruits stored in either of the CA treatments. The occurrence and severity of fruit skin blackening dramatically increased after 12 weeks of storage and was most severe in the MA and air treatments. Polyphenol oxidase [catechol oxidase] activity in the tissue and skin significantly increased after 10 weeks of storage and was highest in the MA and air treatments. Fruit chlorogenic acid, p-coumaric acid and caffeic acid contents declined significantly with storage time, while p-hydrobenzoic acid, gallic acid and catechin decreased only slightly during storage. Ethanol production increased considerably after 10 weeks of storage and the air-stored fruits had the highest levels among all treatments. Acetaldehyde concentration in fruit tissue de
creased slightly over time in all treatments tested.