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KMID : 0903619990400030352
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 3 p.352 ~ p.354
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Effect of Exposure to Elevated CO, Atmospheres on Fruit Discoloration during Cold Storage of Fuyu Persimmon
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Abstract
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Exposure to different CO₂ concentration in the range from 1% through 100% affected the occurrence of blackening and browning in stored ´Fuyu´ persimmon fruit. Blackening and browning injury were induced in most fruits under air and 1% CO₂ atmospheric conditions after 35 days and 30 days of storage at 0℃, while both treatments of 5% and 10% CO₂ showed the lowest discoloration rate. Fruits treated with 50% CO₂ showed less discoloration than non-treated or 1% CO₂-treated fruit. However, exposures to CO₂ levels above 50% developed CO₂ injury such as fruit softening, unusual coloration, and off-flavour when applied throughout the storage season at 0℃. The 10% CO₂ atmospheric condition was effective to maintain L^*, a^* and b^* values of ´Fuyu´ persimmon fruit compared to the value before storage.
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