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The cold storage of persimmons (Diospyros kaki cv. Fuyo) harvested at different maturities and the effect of different CO2 applications on fruit ripening.

Author(s) : TURK R.

Type of article: Periodical article

Summary

Fruit were harvested at 2 different maturities and were stored at 1 deg C and 90% relative humidity for 80 days (first harvest fruits) and 70 days (second harvest fruits). After storage, fruit was ripened in 2500 or 5000 ppm CO2 for 46 hours to reduce astringency. Total soluble solids, and total sugar and vitamin C contents decreased during storage, as did invert sugar, initially, before increasing. Carotene content of fruits increased, and respiration of first harvested fruits showed a typical climacteric pattern, but second harvested fruits showed irregular CO2 production, during storage. Firmness of all fruits decreased, with fruits losing their marketable quality after 40-60 days of storage.

Details

  • Original title: The cold storage of persimmons (Diospyros kaki cv. Fuyo) harvested at different maturities and the effect of different CO2 applications on fruit ripening.
  • Record ID : 1995-2960
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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