บทคัดย่องานวิจัย

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Effects of cold storage on CO2-treated Japanese persimmon (Diospyros kaki Thunb.) Hiratanenashi packed in polyethylene bags of different thickness.

Fumuro, M. and Gamo, H.

Journal of the Japanese Society for Horticultural Science. Volume 71, Number 2, 2002. Pages 300-302.

2002

บทคัดย่อ

Effects of cold storage on CO2-treated Japanese persimmon (Diospyros kaki Thunb.) 'Hiratanenashi' packed in polyethylene bags of different thickness.

Japanese persimmon (D. kaki cv. Hiratanenashi) fruits, treated with carbon dioxide (above 95%) at 25 deg C for 48 h just after harvest, were held at 25 deg C for 6 h and sealed individually in polyethylene (PE) bags of 0.03 to 0.08 mm thickness. They were stored at 5 deg C for one day and then at 0 deg C. All fruit were marketable whether packed in PE bags or not. No significant differences in flesh firmness and total soluble solids (TSS) content between before and after storage were found, but fruit colour deepened during storage. Thickness of PE film had no significant effect on storage life and keeping quality. As the storage duration (30 to 120 days) increased, the percentages of marketable fruit decreased slightly, but no significant differences occurred in flesh firmness and TSS. Packing in PE bags slowed the rate of softening during a 7-day holding period at room temperature, irrespective of the initial cold storage period. We recommend that CO2-treated Hiratanenashi persimmons are stored in 0.05 mm thickness at 0 deg C for no more than 4 months to maintain their flavour and texture.