Effect of Different CO2 Deastringency Application Timing on Fruit Quality Attributes and Physiological Disorders in Cold-Stored ‘Sangjudungsi’ Persimmon Fruit

Abstract

The effects of different application timing of CO2 deastringency treatment on fruit quality attributesand physiological disorders of ‘Sangjudungsi’ persimmon fruit during cold storage were evaluated. Treatment with an application of 95% CO2 at harvest ensured the complete removal of astringencyafter one or two months of cold storage. The deastringency treatment greatly reduced fleshfirmness, and early CO2 application caused the lowest flesh firmness at the end of cold storage. Thesoluble solids content (SSC) was also decreased after CO2 application, while fruit treated later withCO2 had lowest SSC, compared with the other CO2 application timings. Weight loss and respirationrate both increased in deastringency-treated fruit. Peel color variables, as measured using theCIELab color space, were also affected by the treatment. The changes in peel color variables weremore detectable in the calyx-end regions than in the equatorial regions. Fruit treated with CO2one-month after harvest were observably different in peel color variables. Flesh browning was alsodetected in fruit treated one-month after harvest. The decrease in astringency following CO2treatment led to increased incidence of flesh browning and fruit softening at the end of the coldstorage period. Peel blackening was also detected in early deastringency-treated fruit at the end ofcold storage. This study suggested that earlier CO2 application may decrease flesh firmness andincrease the incidence and severity of physiological disorders in ‘Sangjudungsi’ persimmon fruitduring cold storage.