Premium
Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. “Rojo Brillante”
Author(s) -
Arnal L.,
Besada C.,
Navarro P.,
Salvador A.
Publication year - 2007
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.1750-3841.2007.00602.x
Subject(s) - astringent , shelf life , horticulture , diospyros kaki , chemistry , mathematics , food science , biology , taste
Astringent “Rojo Brillante” persimmon fruits were stored in air or in 2 different controlled atmospheres: 10% CO 2 + 90% N 2 (CA1) or 97 % N 2 + air (CA2) for up 50 d at 15 °C. After different periods, the fruit were treated with 95% CO 2 for 24 h at 20 °C in order to remove astringency, and then transferred to 20 °C in air free of CO 2 for 5 d to simulate shelf life. Other fruits were directly transferred to shelf life without being submitted to deastringency treatment. Storage under CA2 allowed storability of persimmon “Rojo Brillante” during 30 d at 15 °C, maintaining commercial firmness. Moreover, CA2 had an effect on removing astringency when fruits were stored for 30 d at 15 °C, or after 20 d following to shelf life. As consequence, deastringency treatment could be avoided when the fruits were previously stored under this controlled atmosphere.