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In order to establish a practical technique for extending the shelf-life of forcing-cultured `T onewase' persimmon fruit (Diospyros kaki Thunb.) by using perforated polyethylene packaging, the pattern of fruit softening at various storage temperature was investigated. Even under high storage temperature such as 35•Ž, the perforated polyethylene packaging significantly delayed the occurrence of softening and induction of C2H4 production through alleviation of water stress. In non-

nihon shokuhin hozou kagakkaishi/nihon shokuhin hozō kagakkaishi

Inhibition of Fruit Softening by Packaging in Perforated Polyethylene Bag at Various Storage Temperature in Forcing-cultured 'Tonewase' Japanese Persimmon Grown in Greenhouse