In this study, a storage method for 'Taishuu' persimmon using a moisture-proof corrugated fiberboard box (MCB) was assessed. Flesh firmness was evaluated using the elasticity index (EI), determined by measuring acoustic resonance. Use of MCB prevented early fruit softening at room temperature. MCB retained EI and shelf-life for approximately 20 days and more than 2 weeks longer, respectively, than when a conventional corrugated fiberboard box was used. Treatment with 1-Methylcyclopropene (1-MCP) was ineffective in preventing softening of fruit stored in MCB. Therefore, fruit quality could be retained in MCB without 1-MCP treatment. This approach retained EI and shelf-life for approximately 30 days. However, conspicuous shallow concentric skin cracks occurred after 14 days of storage, lowering the appearance quality. Therefore, the effectiveness of using MCB at different temperatures in retaining EI and shelf-life was examined. The development of shallow concentric skin cracks could be prevented by storage at 0℃. Moreover, EI and shelf-life were higher at this temperature than at room temperature. The appearance quality and the internal quality could be retained for 39 days after storage. These results indicate that storage of 'Taishuu' persimmon in MCB can preserve the appearance and interior qualities for 14 days at room temperature and for at least 39 days at 0℃.
