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´Fuyu´ persimmon fruits (Diospyros kaki L.) were seal-packaged in 0.06㎜ polyethylene (PE) film bags with different gas treatments (5% O₂+ 5% CO₂, 5% O₂+ 10% CO₂, 10% O₂ +5% CO₂, 10% O₂+10% CO₂, air) and stored far 24 weeks at 0℃, The atmosphere in PE film bags was varied to the level of 7.3-10.2% O₂ and 3.8-6.0% CO₂ depending on the gas treatment during 4 weeks of storage and subsequently stabilized to the level of 10.4-11.8% O₂ and 5.8-6.6% CO₂ regardless of treated gas levels. Ethylene content in PE film slightly higher in control compared to gas treatments at initial time and considerably decreased with storage period in all treatments. Changes of flesh firmness did not occur until 8 weeks after storage, but slightly higher in gas treated fruits than control fruits at the end of storage. There was no difference in vitamin C, chlorophyll, β-carotene and lycopene pigments. Contents of ethanol and acetaldehyde were not influenced by different gas treatment. The occurrence and severity rate of black stain of fruit skin significantly increased after 16 weeks of storage and was lowest in fruit stored in 5% O₂+ 10% CO₂ and followed by 5% O₂+ 5% CO₂, 10% O₂+ 10% CO₂ and Fruit decay mainly caused by Alternaria alternata and Glneosoprium kaki during storage, and the rate of occurrence showed much less in gas treated fruit, especially in the 5% O₂ + 10% CO₂ and 10% O₂ + 10% CO₂ even after 24 weeks of storage. In modified atmosphere (MA) packaging, gas treated fruits extended the storage life of the fruit by delaying the rate of softening and inhibiting the onset of fruit decay and skin blackening.
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