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Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Author(s) -
PESIS EDNA,
LEVI AHARON,
BENARIE RUTH
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11221.x
Subject(s) - diospyros kaki , modified atmosphere , flavor , acetaldehyde , polyethylene , shelf life , chemistry , browning , food science , atmosphere (unit) , horticulture , ethanol , biology , meteorology , organic chemistry , geography
Removal of astringency from persimmons ( Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O 2 level. Induced anaerobic respiration in‐creased the levels of CO 2 . acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles.