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Persimmon (Diospyros kaki L.) cv. Rojo brillante fruits were held at 1oC, 8oC and 15oC (85-90% relative humidity), and evaluated after 13, 20, 27 and 34 days to study fruit quality changes during storage. Flesh firmness decreased and colour or acetaldehyde increased during storage. Fruit kept at 15oC showed the highest total soluble solids and colour index values across most of the storage times. Fruit stored at 1oC had the highest firmness. The greatest levels of acetaldehyde were found in fruit kept at 8oC. A gradual increase of total soluble solid were detected in fruits kept at 1oC.

Quality of persimmon fruit cv. Rojo brillante during storage at different temperatures