Effect Of Film Packaging On Ripening And Softening Of Persimmon Fruits In Cold Storage

In this paper, 'Jianshi' persimmon was stored at cold temperature with packaging inperforated and sealed polyethylene bags respectively. The control of holding humidity andmodified atmosphere packaging on softening and the effect of these methods on respiratoryrate,ethylene production,relative membrane permeability,flesh firmness,cell wallcomponents,activities of cell wall hydrolase and some qualitative index such as total solublesugar,soluble tannin and Vc were investigated during post harvest life of persimmon fruits.The function of different type packaging on fruits firmness was discussed. Theoretical supportwas hoped to be utilize for film packaging on the storage of persimmon fruits. The results were followed: 'Jianshi' persimmon without packaging in common coldstorage was easy to loss water, leading to wrinkling,losing gloss,missing edible qualities.There were close relations between water loss and some physiological change such asethylene production,respiratory rate or softening. Holding humidity of perforated PE film( 0.15% of total surface area, 0.7cm diameter) had no modified atmosphere function, butcould maintain high humidity. Holding humidity packaging could reduce transpiration andethylene production by limited weight loss obviously, and could control the activity of PG,Cxand decomposition of pectin and cellulose. The treatment of packaging with perforated PEprolonged 12 days of storage time compared to control. Sealed PE packaging has the bestability for holding humidity and excellent action for modified atmosphere. Water loss wasprevented obviously and air condition was changed by lowering O2 and hoisting CO2.Packaging with sealed PE film could inhibit ethylene production and respiration rapidly, andcould retard commence of peaks of ethylene and respiration for 36 days. In total time, thefruits with sealed PE packaging has the highest firmness and lowest activity of PG,Cx, mostnotable action for inhibiting softening. Sealed PE packaging could retard color change andmaintain higher contents of total soluble sugar,tannin and Vc, the storage time was longerthan holding humidity for 12 days, and 24 days in common cold storage(without packaging).