Abstract
Evaluation of the flesh texture and improvement of the storability of ‘Soshu’ persimmon were studied with acoustic resonance measurement. A significant positive correlation was found between the sensory score on palatability and the elasticity index measured by the resonant frequency. When the sensory score on palatability (ranging from −2: very poor to +2: very good) was 0 or higher, the elasticity index was about 22 × 106 cm2・Hz2 or higher, with the fruit immediately after harvest receiving the highest score. 1-Methylecyclopropene (1-MCP) treatment did not affect the maintenance of flesh firmness evaluated by the resonant frequency. However, the rate of softened fruit with collapsed or water-soaked tissue was kept low by 1-MCP treatment, improving the shelf-life. On the other hand, using a moisture-proof corrugated fiberboard box was found to have the effect of retaining flesh firmness. When the sensory score on palatability was 0 or higher for the fruit in the moisture-proof corrugated fiberboard box, it corresponded to the period immediately after harvest to around 10 days after, or about 4 days longer than for the fruit in the conventional corrugated fiberboard box. The weight loss of moisture-proof corrugated fiberboard box fruit was lower than that in the conventional corrugated fiberboard box, which was presumably because water loss from the fruit was suppressed.
