Storage Quality of 'Fuyu' Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
2004
Chae, S.H. (Yonsei University, Seoul, Republic of Korea) | Hong, S.I. (Korea Food Research Institute, Sungnam, Republic of Korea) | Kim, D.M. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: dmkim@kfri.re.kr
Effects of pretreatment (preconditioning and cooling) and packaging on storage quality of non-astringent 'Fuyu' persimmons (Diospyros kaki L.) were investigated during storage at 2℃. After 3-month storage, occurrence of flesh browning was higher in fruits preconditioned without film packaging. As preconditioning temperature increased from 17 to 40℃, flesh browning and chilling injury increased, whereas black spot disease occurrence decreased.
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