Effects of CO2 During and Following Storage on Removal of Astringency and Keeping Quality of ‘Triumph’ Persimmons1

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Abstract
Controlled-atmosphere (CA) storage of astringent persimmon fruits (Diospyros kaki L.f. cv. Triumph) at −1° or 0°C enabled removal of astringency if CO2 content of storage atmosphere was 12% or more and O2 content was 3 to 5%. These gas combinations caused severe pulp injury and gave an alcoholic flavor to the fruit. At 3 to 9% CO2, astringency was reduced but not entirely removed and subsequent treatment of 12 hrs in 90% CO2 at 17°C was necessary to make the fruit edible. Storage life at −1°C was prolonged in 3% CO2 and 3 to 5% O2 due to less fruit softening and pulp discoloration. Higher CO2 concentration in the storage atmosphere accelerated softening, increased pulp injuries, and elevated respiration rates during shelf-life. Post-storage treatment in 90% CO2 at 17°C to remove astringency, slowed down the rate of fruit softening but accelerated the respiration rate, especially of CA-stored fruit.

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