Quality of persimmon fruit fumigated with methyl bromide and packed in various types of films.
1995
Nakamura M. | Soma Y. | Akagawa T. | Matsuoka I. | Sunagawa K. | Kato T. | Kawakami F.
Persimmon fruit, "Hiratanenashi" and "Fuyu" varieties fumigated with methyl bromide (MB) at a dose of 48 g/cubic meter for 2 hours at 15 degrees C were packed in four types of commercial films with MB gas-absorbent sheet and then stored for 14 days and 30 days at 0 degree C followed by for 5 days at 15, 20 and 25 degrees C MB, ethylene and carbon dioxide (CO2) from fruit were monitored during the storage and quality of the fruit was observed at the end of the storage. Results of the test showed that no injury was observed on both skin and pulp of the "Hiratanenashi" stored for 14 days at 0 degree C, while lusterless and hardened shin fruit were observed on the fruit stored for 30 days at 0 degree C, and that no or a slight injury was observed on "Fuyu" packed in the high permeable film and stored for 14 days at o degree C, while depressed spots on the top of the fruit were observed on the fruit packed in the low permeable film and stored for 30 days storage at 0 degree C. The persimmon tannin in fumigated "Hiratanenashi" was removed completely during the storage at 0 degree C when the fruit were stored for 3 days at 15 degrees C in advance. CO2 concentrations in fumigated fruit were extremely high as compared with those in unfumigated fruit. It is considered that removing of the persimmon tannin was caused by mutual effects of MB fumigation and high concentration of CO2 from fruit after fumigation.
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