Effect of Packaging Films on Extending the Quality of 'Saijo' Persimmon Fruit During Cold Storage

Abstract

　'Saijo' persimmons are harvested in Japan mainly in October and November. A large amount of fruit is available on the market for a very short period because the quality of persimmons deteriorates rapidly after harvest and astringency-removal treatment. Therefore, this study aimed to investigate how packaging films such as polyethylene (PE; with no anti-fogging property) or an oriented polypropylene film (OPP; with anti-fogging property; OPP/anti-fogging film) could extend the postharvest quality of 'Saijo' persimmon fruit during cold storage. The fruit were packed in the two packaging films or unpackaged fruit used as a control before storage at 0℃ and 95% relative humidity (RH). The flesh firmness was maintained by the packaging films throughout the 75 d of storage period, while unpackaged fruit softened significantly. Using the peel color index (PCI), the color of the unpackaged persimmons changed after 15 d of storage but the color of those packaged using films (PE or OPP/anti-fogging) was maintained during 30 d of storage. However, the internal fruit quality of PE-packaged fruits was poor because of the extent of flesh blackening. Flesh blackening in the unpackaged and PE-packaged fruits was only observed after 15 d of storage. In contrast, no peel and flesh blackening were observed during the 75 d of storage period in fruit packaged with the OPP/anti-fogging film. The soluble solids content (SSC) remained stable during 75 d of storage except for fruit packaged with OPP/anti-fogging film after 75 d of storage. The use of OPP/anti-fogging film was most effective for maintaining the external and internal fruit quality during cold storage.