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Santa Rosa' plums were treated with concentrations of 0-(control), 0.5-, or 0.75-L/L 1-methylcyclopropene (1-MCP) for 24 h at 1 °C and stored at 1 °C for up to 40 d. Ethylene and CO 2 production, firmness, weight loss, Brix, acidity, color evolution, and ethanol and acetaldehyde concentrations were determined periodically after cold storage and after subsequent shelf life of 5 and 8 d at 20 °C. 1-MCP strongly inhibited ethylene and CO 2 production. Higher values of firmness were observed in 1-MCP-treated plums compared with control. 1-MCP treatment delayed color evolution, reduced acidity loss, and inhibited ethanol and acetaldehyde production. 1-MCP did not affect weight loss or sugar content.

The internal quality of intact persimmon cv. 'Rojo Brillante' was assessed trough visible and near infrared hyperspectral imaging. Fruits at three stages of commercial maturity were exposed to different treatments with CO 2 to obtain fruit with different ripeness and level of astringency (soluble tannin content). Spectral and spatial information were used for building classification models to predict ripeness and astringency trough multivariate analysis techniques like linear and quadratic discriminant analysis (LDA and QDA) and support vector machine (SVM). Additionally, flesh firmness was predicted by partial least square regression (PLSR). The full spectrum was used to determine the internal properties and later principal component analysis (PCA) was used to select optimal wavelengths (580, 680 and 1050 nm). The correct classification was above 92% for the three classifiers in the case of ripeness and 95% for QDA in the case of astringency. A value of R 2 = 0.80 and a ratio of prediction deviation (RPD) of 1.86 were obtained with the selected wavelengths for the prediction of firmness which demonstrated the potential of hyperspectral imaging as 1 a non-destructive tool in the assessment of the firmness, ripeness state and astringency level of 'Rojo Brillante' persimmon.

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