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Changes in fruit skin blackening, phenolic acids and ethanol production of non-astringent Fuyu persimmon fruits during CA storage.

Author(s) : PARK Y. S.

Summary

Non-astringent Fuyu persimmon fruits (Diospyros kaki L.) were stored in a CA (4% O2 + 10% CO2, or 6% O2 + 10% CO2), MAP (packaged in 0.06 mm polyethylene film) or air for 28 weeks at 0 °C. Flesh firmness was consistently highest in persimmon stored in either of the CA treatments. The occurrence and severity of the fruit skin blackening dramatically increased after 12 weeks of storage and was most severe in the MAP and air treatments. Chemical analysis were performed concerning various organic acids, ethanol and acetaldehyde.

Details

  • Original title: Changes in fruit skin blackening, phenolic acids and ethanol production of non-astringent Fuyu persimmon fruits during CA storage.
  • Record ID : 2001-0284
  • Languages: English
  • Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
  • Publication date: 1997/07/13
  • Document available for consultation in the library of the IIR headquarters only.

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