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Effects of giberellic acid treatment and cold storage on fruit quality of persimmon cv. "Rojo Brillante".

Author(s) : MONTERDE A., RÍO M. A. del, NAVARRO P.

Summary

Persimmon trees were treated with 50 ppm giberellic acid (GA3) 15 days prior to harvest. Fruits were stored at 1 °C and 85-90% relative humidity for 0, 15 and 30 days. Removal of astringency was achieved by exposing the fruits to 98-100% CO2 at 25 °C for 1 day after cold storage. Following deastringency, fruits were held for 3 days at 7 °C + 2 days at 20 °C simulating transport and retail stage periods. GA3 treated fruits maintained high firmness and achieved a good skin colour. All the fruits showed an increased level of ethanol but off-flavours were not detected. Softening, browning of the flesh and skin increased with the duration of exposure to cold storage.

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Pages: 2000-4

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Details

  • Original title: Effects of giberellic acid treatment and cold storage on fruit quality of persimmon cv. "Rojo Brillante".
  • Record ID : 2002-1910
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 315-319; fig.; tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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