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KMID : 0903619990400010079
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 1 p.79 ~ p.82
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Effect of Seedlessness on the Incidence of Flesh Browning during MA Storage in Non - astringent Persimmons (Diospyros kaki L.)
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Abstract
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The study was carried out to investigate causal factors for fruit flesh browning in non-astringent ´Fuyu´ persimmons. Fruits were harvested from three areas, including Naju, Jangseong, and Hwasoon in Chonnam Province. Five fruits were sealed in a 0.06 mm LDPE bag and stored for 150 days at 1±0.5℃. The incidence of flesh browning was higher in fruit from Naju and Hwasoon than in that from Jangseong, even though nutrient contents in the soil and the leaves were similar among the areas. Oxygen and carbon dioxide concentrations in PE film bags which contained browning fruit were not different from those of normal fruit bags. But, concentration of carbon dioxide was very high in browned fruits flesh compared to normal fruit flesh. Flesh browning occurred only in seeded fruit. The browning was not detectable during the experiment in seedless fruits. The accumulation of carbon dioxide was higher in the seeded core part of the fruits than in the seedless core part. The occurrence of flesh browning seemed to be caused by different physiology between seeded and seedless fruits.
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KEYWORD
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