Abstract
Quantitative evaluation of the crisp texture of ‘Taishuu’ persimmon was studied with an acoustic measurement of crispness (AMC). It was found that the crisp texture can be quantitatively evaluated with a higher accuracy using the energy texture index (ETI) calculated from frequency bands from 6,400 to 25,600 Hz. Polyethylene packaging maintained the crisp texture for about 11 to 15 days after harvest. The crisp texture was maintained by the packaging for about 2 to 6 days longer than in fruit without the packaging; i.e., the crisp texture was maintained for about 9 days after harvest. Polyethylene packaging following 1-MCP treatment for 24 h maintained the crisp texture for about 25 days after harvest; i.e., the crisp texture was maintained for about 10 to 14 days longer than in fruit with polyethylene packaging only. The fact that the skin color (color score) increased normally to around 4.2 even after the crisp texture was maintained for 25 days after harvest suggests the practical utility of polyethylene packaging with 1-MCP treatment.
