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

Abstract

Persimmon (Diospyros kaki L.) cv. Rojo brillante fruits were held at 1, 8 and 15 deg C (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 15 deg C showed the highest total soluble solids and colour index values across most of the storage times. Fruit stored at 1 deg C had the highest firmness. The greatest levels of acetaldehyde were found in fruit kept at 8 deg C. A gradual increase of total soluble solid were detected in fruits kept at 1 deg C.