Abstract:
Fruits of a commercial cultivar of sweet persimmon (Diospyros kaki L.) were harvested
at four stages of maturity to evaluate the practical maximum postharvest storage during
1998 and 1990. Fruits were harvested at four stages of maturity which corresponded to
6th October, 19th October, 4th November, 29th November in 1998 and 1st October, 15th October
and 29th October in 1999, respectively. Fruits were held at 2 ±1oC and 95 % relative
humidity for a period of twenty weeks. Fruit firmness, titrable acidity (TA), soluble tannin
and vitamin C content significantly decreased with increasing maturity, while pH and
soluble solid concentrations (SSC) increased. After storage, fruit harvested at all stages of
maturity had higher pH, SSC, weight loss, and breakdown, but lower TA, firmness, vitamin
C and soluble tannins as compared with their quality attributes at harvest. The
least weight loss (less than 10 percent) during twenty weeks storage occurred in fruits
harvested at the early stage of maturity (first harvest ), compared to other harvest dates.
Fruit firmness, SSC and vitamin C content were also best in the same order for the first
harvest. However, at the end of storage period, total soluble tannins were remarkably
high in fruit harvested at the early stage of maturity. In contrast, harvesting fruit at early
maturity stage (i.e., SSC around 13 % and fruit firmness of 15 kg/cm2) was found to be
the best stage for minimising a postharvest loss and maintaining a marketable persimmon
fruit quality product for short term storage.
