Control of Fruit Softening during Marine Transport Bound for North America in Three Astringent-type Persimmons

Abstract

For marine transport bound for North America of three astringent-type persimmons, ‘Tonewase’, ‘Hirateneashi’, and ‘Nakataniwase’, optimum temperature and efficacy of 1-MCP treatment were studied for fruit transported in carton boxes coated with a water-impervious material. In addition, the effect of MA packaging was investigated in ‘Tonewase’ fruit. On the whole, a lower temperature ranging from 25 to 0°C resulted in longer control of fruit softening in ‘Tonewase’ fruit; however, fruit stored at 5 and 10°C showed symptoms of chilling injury. The benefit of 1-MCP treatment at harvest persisted for up to two weeks at 25 and 20°C, three weeks at 15 and 10°C, four weeks at 5°C, and 1 week at 25°C following one-month storage at 0°C. MA packaging using polyethylene film had significant inhibitory effects on fruit softening at low temperature, while its additive effects with 1-MCP treatment were limited. In ‘Nakataniwase’, fruit softening progressed immediately after transfer to 25°C following one-month storage at 0°C, even in fruit treated with 1-MCP. In ‘Hiratanenashi’, fruit stored at 0°C for one month did not soften for up to 10 days after transfer to 25°C, regardless of 1-MCP treatment. These results suggest that the optimum temperature for marine transport bound for North America, possibly taking around one month, is 0°C. In addition, 1-MCP treatment at harvest is not sufficient to retain commercial fruit quality during shelf life after marine transport in ‘Nakataniwase’ fruit. In ‘Tonewase’, the combination of marine transport at 0°C and 1-MCP treatment at harvest or MA packaging can effectively inhibit softening during shelf life following marine transport. In ‘Hiratanenashi’ fruit held at 0°C, 1-MCP treatment is not necessary to maintain fruit quality for up to 10 days during shelf life following marine transport.