Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: Storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury

Abstract

Persimmon fruit ‘Giombo’ is an astringent cultivar due to its high soluble tannins content and requires treatment of deastringency for its consumption. Storage at low temperatures is used to increase the commercialization period. However, recent studies indicate that this cultivar is sensitive to chilling injury. The objective of this study was to determine the effect of storage at 1, 5 and 10 °C on the development of chilling injury in ‘Giombo’ persimmon treated with ethanol and 1-MCP. Fruits control, treatment with 1.70 mL ethanol Kg–1/12 h, and 1.70 mL ethanol Kg–1/12 h +1000 nL 1-MCP L–1/12 h were stored at 1, 5 and 10 °C with 90 ± 5% RH, removed from cold storage after 15, 25 and 35 days, and shelf-life period of 5 days at 22 °C. The results showed that storage temperature of 5 °C induced chilling injury, and 10 °C allowed only a short storage period due to acceleration of maturation. The symptoms manifested in response to chilling injury in this cultivar are a drastic reduction of pulp firmness, especially after removal of the cold temperatures and during the shelf life at 22 °C, followed by gelling and structural alteration of the cell mesocarp. It was not possible to associate the color index with the incidence of chilling injury. Soluble solids were not affected by temperature, but were reduced by deastringency treatment. 1-MCP decreases the symptoms of chilling injury in deastringency fruits with ethanol and stored at 5 °C and 10 °C. To avoid chilling injury and to extend the conservation period of ‘Giombo’ persimmon, storage at 1 °C is recommended.