Influence of Ripening Stage and Astringency Removal on Quality of Cold Stored 'Rama Forte' Persimmon

Abstract

Rama Forte' persimmon fruits were harvested at three ripening stages (yellow, orange and red) and exposed to 70 kPa CO 2 atmosphere during 12 and 18h at 22°C and 95% RH to promote the polymerization of soluble tannins and remove the astringency. After the application of treatments, fruits were submitted to cold storage during 45 days at 1°C and 90% RH (plus 7 days at 22°C). After 15 days of cold storage (plus 2 days at 22°C) fruits were completely non-astringent. After 45 days fruits were able to consume at the open chamber, regardless of the ripening stage and CO 2 exposure time. Orange fruits exposed to CO 2 during 12h showed the higher weight loss at four and seven days at 22°C, regardless of storage period. Exposure time to CO 2 affected fruit firmness, and skin and pulp color. The exposure of fruit at yellow stage during 12 and 18h to CO 2 kept higher firmness up to four days of shelf life, in spite of storage period.

Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

“…The soluble solid content (SSC), estimated by the refractometric method, has been widely adopted, even recently, as a rapid measurement technique of total sugar levels in fruits (Besada, Arnal, & Salvador, 2009;Itoo, 1986;Sestari et al, 2009). However, the refractometric response is affected by numerous variable components other than sugar present in the fruit, and the need to correct it for certain fruits has been suggested for years (Scott, Morgan, & Veldhuis, 1961).…”