Effects Of Environmental Factors During Storage Of Persimmon On The Fruit Quality After Harvest

Persimmon（Diospyros kaki）is a native fruit loved throughout China.However,persimmon in the post-harvest storage process is prone to softening,which leads to storability decline and loss of commodity value.This paper summarizes the research progress and existing problems of atmospheric storage of persimmon fruit at home and abroad by literature survey and classification analysis.In view of the lack of optimized atmosphere condition and the storage effect of persimmon is not good,the effects of environmental factors such as temperature,humidity and gas composition on postharvest quality of persimmon were investigated with the cultivar ’Gongcheng’ persimmon from Guangxi Province as experimental material.In the experiment,3%O₂+3%CO₂ and 3%O₂+9%CO₂ were set as treatments and 14%O₂ was control.The main results are as follows:1.Temperature is an important factor affecting the postharvest quality of persimmon fruit.Through the real-time monitoring of the temperature during the storage of persimmon fruit,it was found that the temperature was "upward-down-upward" trend.As the temperature rising during 3 days after harvest,3%O₂+3%CO₂ treatment,3%O₂+9%CO₂ treatment and 14%O₂ control of the total chromatic aberration were increased by 6.26,5.23,6.14;the soluble pectin content increased by 0.033%,0.061%,0.053%;the total pectin content decreased from 1.18%to 0.919%,0.73%,0.718%;the ascorbic acid content decreased from 45.3mg/100g to 35.3mg/100g,30.4mg/100g,38.3mg/100g.As the temperature decreased during days 3-7,the upward trend of all treatments of the total chromatic aberration and soluble pectin content has slowed down obviously.The content of pectin and ascorbic acid content increased.2.Humidity is another important factor affecting the postharvest quality of persimmon fruit.In the first 8 days of storage,the relative humidity of each treatment was maintained at 100%.The relative humidity of 14%O₂ control showed fluctuation since 9th day and the minimum could be reduced to 98.83%.At the same time,the total chromatic aberration of 14%O₂ was higher than that of the other two treatments.The content of soluble pectin and soluble solids was obviously higher than that of treatments.The content of ascorbic acid and titratable acid were obviously lower than that of treatments.It can be seen that the change of humidity during storage will affect the postharvest quality of persimmon fruit.3.Gas composition is also one of the factors that affect the postharvest quality of persimmon fruit.In this experiment 3%O₂+3%CO₂ treatment significantly inhibited the decrease in firmness and the total chromatic aberration of the persimmon fruit during storage,which obviously delayed the increase in soluble pectin and soluble solids content,which extended the fruit shelf-life.There was no significant difference between 3%O₂+9%CO₂ treatment and 14%O₂ control,and fruit completely softened after 18 days of storage,which couldn’t improve the fruit storability.Therefore,the controlled atmosphere（CA）storage can maintain the postharvest quality of the persimmon very well,but the storage effect is affected by the concentration of O₂ and CO₂.When the O₂ concentration is 3%,the higher CO₂ concentration will cause some physiological damage to the persimmon fruit.In summary,environmental factors such as temperature,humidity and gas composition,can significantly affect the postharvest quality of persimmon fruits during storage.When the temperature’s increased the quality of fruit decreased rapidly.When the humidity of the storage environment fluctuates the quality of postharvest fruit will decrease.3%O₂+3%CO₂ CA storage could better maintain the postharvest quality of persimmon fruit.