• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.59-63
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• 2014

The quality changes of 'Fuyu' persimmon fruits chill-injured on tree with different time periods were evaluated during storage of 6 weeks at $0^{\circ}C$. There was no significant difference among treatments in the weight loss, which increased with storage time. Firmness was found to be very important factor determining the quality level of persimmon fruit during the storage. The increased chill-injured period decreased the firmness, indicating the rapid fruit softening. While the firmness of the persimmons not exposed to chill-injured condition was not changed significantly during the storage period, the firmness of persimmon fruits chill-injured for 1, 3, and 5 days decreased from 26.7, 16.1, 10.8 N to 18.2, 12.22, and 5.8 N for 6 weeks. The total solids content and total acidity did not significantly change during the storage period. The amount of ethylene production from the chill-injured fruits was almost 2 times higher than that without low temperature injury. The results indicated that persimmon fruit injured by low temperature exposure directly affected to the changes of its ethylene production and firmness during storage.