Studies On The Long-term Storage Technology Of Persimmons

Fresh persimmon fruits of cv.Mopan and Chutou were used to study the keeping quality and physiological changes during different fresh-keeping treatments,such as freshness agents,preservatives,removing-ethylene carrier.gibberellin treatment,freshness coating.They are packaged by PE bags .storaged under low temperature and discussed the storage period.The results were as follows:l.The treatments of gibberellin and removing-ethylene carrier could keep fresh fruits'firmness for two months,the storage period was between three to five months;No storagedisease was observed during storage.The fresh-keeping effect of the freshness coating wasinferior. 2.NaHSO3 treatment could stable fruits nutrition well.especially Vc content,but the seriousstorage disease could be observed; Preservatives treatment also could keep Vc well. 3.Before storage the pre-chilling time was 24 hours.During storage.relative humidity kept74%~90%,O2 and CO2 consistency respectively were 4.8% and 8.2%. 4.During storage the respiratory rate increased at first,then decreased,the coming time ofrespiratory climacteric was different for different treatments.The treatments ofgibberellin and removing-ethylene carrier were later than other treatments and CK. 5.During storage.TSS decreased in the earlier storage state.then changed differently amongdifferent treatments; TS and reducing sugar as respiratory material.which related withrespiratory rate tightly when changing ;TA decreased continously;Vc correlated with fruitshardness negtively;Tannin content decreased slowly.