Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo brillante

Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15degreesC (85-90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20degreesC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15degreesC followed by 6 days at 20degreesC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20degreesC on those fruits previously stored at 1 or 8degreesC.