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KMID : 0903619990400010083
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 1 p.83 ~ p.87
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Changes in the Incidence of Fruit Skin Blackening , Phenolic Acids , and Ethanol Production of Non - astringent ´ Fuyu´ Persimmon Fruits during CA and MAP Storage
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Abstract
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Non-astringent ´Fuyu´ persimmon fruits (Diospyros kaki L.) were stored in a CA (4% O₂ + 10% CO₂ and 6% O₂ + 10% CO₂), air or in MAP (packaged in 0.06 ㎜ polyethylene film) for 28 weeks at 0℃. Flesh firmness was consistently highest in persimmon stored in either of the CA treatments. The occurrence and severity of the fruit skin blackening considerably increased after 12 weeks of storage and was the highest in the MAP and air treatments. Polyphenol oxidase activity in the tissue and skin significantly increased after 10 weeks of storage and was highest in the MAP and air treatments. Catechin, gallic acid and p-hydrobenzonic acid contents did not differ among treatments and their contents declined significantly with storage time, regardless of treatments. Ethanol production increased considerably after 12 weeks of storage and the MAP stored fruits showed the highest levels among all the treatments. Acetaldehyde concentration in fruit tissue decreased slightly over time in all the treatments.
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