• Food Science and Preservation
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• v.24 no.6
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• pp.727-733
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• 2017

We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of 'Sanggamdungsi' (Diospyros kaki cv.) astringent persimmon at room temperature ($25^{\circ}C$) and low temperature ($-1^{\circ}C$). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or $130{\mu}m$ and stored at room or low ($-1^{\circ}C$) temperature. At room temperature, firmness shows the highest value (23.3-26.5) at $100{\mu}m$ thickness. Top flesh browning and decay was monitored at 20 days after storage, and peel blackening and style-end softening was negligible at optimal thickness. Therefore, optimal film thickness of deastringency at room temperature is $80-100{\mu}m$. At this thickness, the astringency was removed after 5 days and the fruits can be distributed until 10 days after the MAP. At low ($-1^{\circ}C$) temperature, firmness was maintained regardless of film thickness. However, the firmness is higher as the film is thicker. Top flesh browning and decay was not occurred even after 90 days after storage. Peel blackening and style-end softening was monitored at 90 days after storage. Off-flavor was monitored at 115 and $130{\mu}m$ thickness. Therefore, optimal film thickness of deastringency at low ($-1^{\circ}C$) temperature is $80-100{\mu}m$. At this thickness, the astringency was removed after 50 days and the fruits can be distributed until 80 days after the MAP.

• Food Science and Preservation
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• v.1 no.1
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• pp.15-20
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• 1994

This experiment was carried out to select the optimum thickness of polyethylene film for the nonastringency of astringent persimmon fruits during modified atmosphere(MA) storage of Cheongdo Bansi kept at 0$^{\circ}C$. The experimental plots were divided into 5 plots by film thickness(0.08, 0.10, 0.12, 0.14 and 0.16mm). The experimental items were the changes in concentration of CO2 and O2 in film brig, soluble tannin contents, loss of weight firmness and external appearance of fruits. The nonastringency of persimmon fruits can be achieved all groups excepting the 0.08mm film during MA storage. The sweet persimmon in film bag of 0.10 and 0.12mm maintained a high quality and firmness, but following the deastringency the fruits in 0.14 and 0.16mm developed off-color. The increasing of carbon dioxide level and decreasing of oxygen level in film bag created anaerobic condition at earth stage, and then it kept a constant level during stooge. According to film thickness the obvious difference in the change of soluble tannin contents external appearance and firmness were observed. It could be concluded that the optimum thickness of film for the desirable nonastringency on Cheongdo Bansi was 0.10mm.

• Food Science and Preservation
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• v.15 no.2
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• pp.225-230
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• 2008

We investigated the effect of modified atmosphere packaging (MAP) on the removal of astringency and overall quality of astringent persimmons (Diospyros kaki T. cv. Miryangbansi). Persimmons were packaged in 0.08, 0.10, or 0.12 mm low-density polyethylene film and then stored at $0^{\circ}C$ for up to 100 days. Concentrations of $O_2$ and $CO_2$ in the packaging maintained lower and higher as the film thickness increased Weight loss was strongly retarded by all three MAP films. Soluble tannin content decreased as the film thickness increased. The astringency of persimmons disappeared after 60-70 days in 0.12 mm film, after 80 days in 0.10 mm film, but did not disappear after 100 days in 0.08 mm film Loss of flesh firmness and decline in external appearance were slower in persimmons in 0.08 and 0.10 mm films than in those in 0.12 mm film. Our results show that 0.10 mm LDPE films can be effective for maintaining the quality and removal of the astringency of astringent persimmons.

• Food Science and Preservation
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• v.8 no.1
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• pp.1-8
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• 2001

Effects of storage method and duration on the post-storage quality changes of deastringencied persimmons were investigated. Astringent persimmons(Diospyros kaki T. cv. Chungdobansi) were treated for 39 hours in 70% CO$_2$+5% O$_2$ at 25 $\^{C}$ for astringency removal, and then stored in CA(5%CO$_2$+3%O$_2$, 8%CO$_2$+3%O$_2$), MAP(0.06 mm LDPE film, 5.2%CO$_2$+6.8%O$_2$) and air at 0$\^{C}$ for 15, 45, 75 arnd 105 days. Subsequent to the storage, persimmons were held in air at 10$\^{C}$ for 4 days. The difference of firmness loss in relations to storage methods at O$\^{C}$ during holding at 10$\^{C}$ observed in fruits stored above 45 days at 0$\^{C}$, CA(8%CO$_2$+3%O$_2$) storage was more retarded the firmness loss than the others. Soluble solids during holding at 10$\^{C}$ trended to decrease in fruits stored above 75 days at 0$\^{C}$, CA and MAP storage were a little effective to keeping soluble solids. Titratable acidity during holding at 10$\^{C}$, decreased in fruits stored until 75 days at 0$\^{C}$ regardless storage methods. Sensory characteristics, color, hardness and overall acceptability of fruits stored in CA were significantly higher than those of fruits stored in MAP and air during shelf-life at 10$\^{C}$ after long-term storage at 0$\^{C}$ . These results show that the storage conditions had residual effect on the quality of deastringencied persimmons during shelf-life after long-term storage.