Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (21): 301-305.doi: 10.11924/j.issn.1000-6850.2013-3258

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Effect of High Carbon Dioxide Treatment on Shelf Life of Different Maturity Sweet Persimmon Storage Under Room Temperature

  

  • Received:2013-12-13 Revised:2014-01-28 Online:2014-07-25 Published:2014-07-25

Abstract: In order to resolve the problem of softening easily occur in the sweet persimmon storage under room temperature,‘Jiro’persimmon was studied for analyzing the effect of high carbon dioxide treatment on shelf life of different maturity sweet persimmon storage under room temperature. Firstly, the relationship between sweet persimmon maturity and two quality indexes which were total soluble solids and titrable acidity were studied so that an appropriate grading standard can be made. And based on it, the effect laws of fruit maturity and high carbon dioxide treatment on shelf life of sweet persimmon storage under room temperature were analyzed. The results showed that: there was good linear relationship between maturity and the ratio of total soluble solids and titrable acidity. It can be used as classification index of sweet persimmon maturity. High carbon dioxide treatment was better for prolonging the shelf life of sweet persimmon. Maturity was a very influential factor in sweet persimmon treating by high carbon dioxide. And 70% mature sweet persimmon after treated by high carbon dioxide had the best crisp keeping efficiency.