Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit
2016
Yoo, J., Kyungpook National University, Daegu, Republic of Korea | Kang, I.K., Kyungpook National University, Daegu, Republic of Korea | Park, J.Y., Kyungpook National University, Daegu, Republic of Korea | Kim, K., Kyungpook National University, Daegu, Republic of Korea | Win, N.M., Kyungpook National University, Daegu, Republic of Korea | Ryu, S., Kyungpook National University, Daegu, Republic of Korea | Kim, D.H., Kyungpook National University, Daegu, Republic of Korea | Choung, M.G., Kangwon National University, Samcheok, Republic of Korea | Lee, J., Mokpo National University, Muan, Republic of Korea
The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in ‘Sangjudungsi’ persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or 3oC for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables (L*, a*, b*) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the 'Sangjudungsi' persimmon fruits stored at higher storage temperature (3oC) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.
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