Effects of different methods for removal of astringency on degree of astringency and storage quality of Japanese persimmon [Diospyros kaki] 'Monpei' fruit
1999
Kitamura, T. (Ishikawa Prefecture Coll. of Agriculture, Nonoichi (Japan))
Removal of astringency and fruit quality of Japanese persimmon 'Monpei' were compared after 4 different treatments for removal of astringency; i) carbon dioxide gas treatment, ii) ethanol vapor treatment, iii) carbon dioxide gas - ethanol vapor treatment, and iv) carbon dioxide gas - ethylene gas treatment. Astringency of the fruit treated with iii) and iv) was removed earlier than those treated with i) and ii). Peel color development of the fruits with the former two treatments was faster than those with the latter two treatments. Flesh firmness of the fruits treated with iii) and iv) resulted in the shorter durations to reach edible stage. Total sugar content all fruits slightly changed during storage after treatments. The levels of sucrose decreased and those of glucose and fructose increased gradually during storage
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