Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’

Abstract

‘Rojo Brillante’ persimmons were harvested in 2 different dates, early and late, and then submitted to 1‐methylcyclopropene (1‐MCP) treatment (500 nL/L) before stored at 1 or 15 °C up to 50 or 30 d, respectively. The influence of harvest date, 1‐MCP treatment, orchard, storage time, and temperature on firmness loss and color evolution during storage of ‘Rojo Brillante’ persimmon was studied. Statistical models that allowed the prediction of these 2 quality parameters during the storage, as well as the modeling of the behavior of both of them, were also evaluated. The softening, as a consequence of chilling sensitiveness when stored at 1 °C, was more accentuated in the early harvested fruit. In storage at 15 °C, also, the firmness loss was faster in fruit harvested earlier. 1‐MCP treatment drastically reduced chilling injury (CI) symptoms at 1 °C and retarded firmness loss at 15 °C, both of these effects being dependent on harvest date. The model presented to study the firmness and color relationship offers an important tool to predict firmness from fruit color measurements.

Hot Water Treatment for Chilling Injury Reduction of Astringent ‘Rojo Brillante’ Persimmon at Different Maturity Stages

“…'Rojo Brillante' shows the greatest sensitivity to low temperatures during early stages of maturity (Salvador et al, 2005(Salvador et al, , 2006. For this reason, the effect observed in the present work is especially interesting, because HWT could become a possible alternative to prolonging low-temperature fruit storage.…”

“…Previous reports for this cultivar showed that these fruit are sensitive at temperatures below 11°C; the main chilling injury (CI) symptom is softening when fruit are transferred to higher temperature (Arnal and Del Rio, 2004;Salvador et al, 2004). Like other fruit, 'Rojo Brillante' persimmon showed higher sensitivity to low temperatures when they were picked at early maturity stages (Salvador et al, 2005(Salvador et al, , 2006.…”

Storage life of non-astringent persimmons grown in the eastern Mediterranean

“…Therefore, in general, the less coloured the fruit, the higher must be the storage temperature and the shorter the storage time (Testoni 2002). Salvador et al (2006) reported early-harvested fruit showed more sensitivity to low temperature, with 18C eliciting the highest incidence of CI symptoms compared with late-harvested fruit. Consistent with this understanding, cultivars tested in this study were harvested at the full orange colour stage and, therefore, did not exhibit CI.…”

Suppression of Ethylene Responses Through Application of 1-Methylcyclopropene: A Powerful Tool for Elucidating Ripening and Senescence Mechanisms in Climacteric and Nonclimacteric Fruits and Vegetables

“…This is not unanticipated in view of the obligatory requirement of ethylene for the initiation and completion of normal ripening in climacteric fruit (Klee, 2004;Lelièvre et al, 1997). Notable responses of climacteric fruits include altered ethylene production and respiration (Ergun et al, 2005b;Golding et al, 1998;Ortiz et al, 2006;Zhang et al, 2006), delayed or suppressed softening (Adkins et al, 2005;Ergun et al, 2005b;Liguori et al, 2004;Menniti et al, 2006;Salvador et al, 2006;Sane et al, 2005;Toivonen and Lu, 2005;Watkins and Nock, 2005), and altered or delayed volatile emissions (Defilippi et al, 2005;El-Sharkawy et al, 2005;Li et al, 2006;Mattheis et al, 2005;Pre-Aymard et al, 2005;Rizzolo et al, 2005). Evident from these and other studies is that there are no cases in which climacteric fruits have not responded significantly and dramatically to 1-MCP.…”