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KMID : 0903619940350020155
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Journal of the Korean Society for Horticultural Science
1994 Volume.35 No. 2 p.155 ~ p.164
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Factors Involved in Discoloration of Non - astringent ´ Fuyu ´ Persimmon Fruits
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Abstract
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Non-astringent ´Fuyu´ persimmon shows two types of postharvest skin discoloration, blackening and browning of the skin. Skin browning, known as ´chocolate coloration´ in Korea, has been a more serious storage disorder because discolored fruit eventually loses its firmness and flavor. Susceptibility to fruit browning seemed to be increased by orchard factors such as high nitrogen contents, overall fertility, and delayed maturity with poor coloration. Anatomical factors of hypodermal layers were involved in the susceptibility to skin browning. Susceptible fruits had loose layers of subepidermal cells. No fungus was found in brown-stain surfaces, whereas a fungus was detected in black spots. Inoculation of the fungus on healthy fruit surfaces induced black spots. Antioxidant treatment and CA condition reduced the incidence of skin browning in ´Fuyu´ persimmon fruit.
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