Astringent Persimmon Research Articles

Astringent and non‐astringent persimmon cremogenates made with different thickeners

SummaryDue to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon. The aim of this study was to characterise physicochemically astringent and non‐astringent persimmon cremogenates subjected to pasteurisation and elaborated with different thickeners (guar gum, sodium alginate and pectin). Several aspects were specifically analysed: the evolution during the storage of the soluble solid content, water, total phenols, antioxidant capacity, optical and mechanical properties, as well as the microbiological stability. The sensory acceptability of the selected cremogenates was also evaluated. The results showed that the final colour of the samples depended on the initial level of astringency of the raw material; the non‐astringent persimmons were much darker (L* ≈ 40–50) than astringent persimmons (L* ≈ 65–70), and the type of thickener used had no effect and led to no difference. Furthermore, the cremogenate was harder (F ≈ 20–120 N) when astringent persimmons were used. In astringent cremogenates the thickeners evaluated help in reducing the total phenol content after 3 months of storage in 40% when compared to the control. The heat treatment applied (70 °C, 30 min) did not reverse the astringency, so this type of cremogenate could be a commercial outlet for the waste or surplus of this fruit. In this regard, non‐astringent persimmons with pectin would be recommended for the preparation of cremogenates from this fruit since they were also those that the scored best in the sensory analysis.

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy.

Tannin content and postharvest quality characteristics of persimmon fruit are often determined by the destructive analysis that consumes time, does not allow the acquisition of data from the same fruit continuously, and requires expensive high-performance equipment. This research was done to investigate the potential for non-destructive estimation of astringency and quality parameters in persimmon fruit based on visible/near-infrared (VNIR) spectra. VNIR spectra readings, the reference tannin content, and quality parameters were measured from fruits of "Cheongdo-Bansi" and "Daebong" persimmon cultivars at harvest and throughout the ripening/deastringency period. The spectra readings from half of the total fruit were utilized for the calibration set, while the other half readings were used for the prediction set. To develop models correlating the spectra data to the measured reference parameters data, the partial least square regression (PLSR) method was utilized. In the case of 'Daebong', the coefficients of determination (R2) between VNIR spectra and the actual measured values of TSS, firmness, simple sugars, and tannin content were (0.95, 0.94, 0.96, and 0.96) and (0.93, 0.89, 0.96, and 0.93), for the calibration and prediction sets, respectively. Similarly, the R2-values of (0.86, 0.93, 0.79, and 0.81) and (0.83, 0.91, 0.75, and 0.75) were recorded in 'Cheongdo-Bansi' for the calibration and prediction sets, respectively. Additionally, the acquired data were divided into two sets in a 3:1 ratio to develop predictive models and to validate the models in multiple regressions. PLSR models were developed in multiple regression to estimate the tannin content of both cultivars from firmness and simple sugars with R2-values of 0.83 and 0.79 in 'Cheongdo-Bansi' for the calibration and prediction sets, respectively, whereas, R2-values of 0.80 and 0.84 were recorded in 'Daebong' for the calibration and prediction sets, respectively. The overall findings of this study showed the possibility of using VNIR spectra for the prediction of postharvest quality and tannin contents from intact persimmon fruit with quick, chemical-free, and low-cost assessment methods. Also, the multiple regression using physicochemical parameters could fairly predict the tannin content in persimmon fruit though destructively but save time and low-cost.

스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100°C, 30 sec) or frozen (−20°C, 15 d), followed by hot-air drying (50°C). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

Effect of storage temperature on chilling injury of ‘Cheongdobansi’, an astringent persimmon of Korea

Effect of storage temperature on chilling injury of ‘Cheongdobansi’, an astringent persimmon of Korea

Transcriptome and Metabolome Reveal Distinct Sugar Accumulation Pattern between PCNA and PCA Mature Persimmon Fruit.

Persimmon (Diospyros kaki) fruit have significant variation between pollination-constant non-astringent (PCNA) and pollination-constant astringent (PCA) persimmons. The astringency type affects not only the soluble tannin concentration but also the accumulation of individual sugars. Thus, we comprehensively investigate the gene expression and metabolite profiles of individual sugars to resolve the formation of flavor differences in PCNA and PCA persimmon fruit. The results showed that soluble sugar, starch content, sucrose synthase, and sucrose invertase were significantly different between PCNA and PCA persimmon fruit. The sucrose and starch metabolism pathway was considerably enriched, and six sugar metabolites involving this pathway were significantly differentially accumulated. In addition, the expression patterns of diferentially expressed genes (such as bglX, eglC, Cel, TPS, SUS, and TREH genes) were significantly correlated with the content of deferentially accumulated metabolites (such as starch, sucrose, and trehalose) in the sucrose and starch metabolism pathway. These results indicated that the sucrose and starch metabolism pathway maintained a central position of sugar metabolism between PCNA and PCA persimmon fruit. Our results provide a theoretical basis for exploring functional genes related to sugar metabolism and provide useful resources for future studies on the flavor differences between PCNA and PCA persimmon fruit.

Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi.

Diversity of Fruit Quality in Astringent and Non−Astringent Persimmon Fruit Germplasm

Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures of appearance, intrinsic, and sensory quality were evaluated using 61 typical persimmon fruit. According to the findings, the coefficient of variation (CV) of 15 appearance and intrinsic quality index values ranged from 13.81% (fruit shape index) to 165.80% (firmness), and the CV values of 7 intrinsic quality attributes were all higher than 50%, with the CV of total polyphenols and ironic soluble pectin contents (ISP) being as high as 159.82% and 143.80%, respectively. These findings showed that several persimmon germplasm resources had a highly diverse range of fruit quality, wide variation, and distribution. Insoluble tannin and soluble sugar were shown to have a substantial positive correlation with the sensory flavor indexes (p < 0.05), indicating their significance in influencing the flavor quality of persimmon fruit. Cluster analysis was performed utilizing 15 indexes of appearance, intrinsic quality, and 7 indexes of sensory quality. The samples were divided into two groups: group I consisted of 52 pollination−constant and astringent (PCA) and 1 pollination−-variant astringent (PVA) persimmon resources, and group II consisted of 6 pollination−constant non−astringent (PCNA) and 2 pollination−variant non−astringent (PVNA) persimmon resources. The results were consistent with the classification based on the mode of astringency loss, indicating that there was a significant difference in the quality of astringent and non−astringent persimmon fruit. This study provides theoretical references for the development and application of persimmon germplasm resources.

A survey of viruses and viroids in astringent persimmon (Diospyros kakiThunb.) and the development of a one-step multiplex reverse transcription-polymerase chain reaction assay for the identification of pathogens

A survey of viruses and viroids in astringent persimmon (<i>Diospyros kaki</i>Thunb.) and the development of a one-step multiplex reverse transcription-polymerase chain reaction assay for the identification of pathogens

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (Diospyros kaki Thunb.)

Persimmon (Diospyros kaki Thunb.) is becoming a fruit that is used worldwide because it contains high nutritional and medicinal value. However, the trait evaluation of persimmon is still needed and is critical for marketing and breeding, especially in China. Here, we evaluated thirteen quality indicators (fruit weight, horizontal length, vertical length, firmness, titratable acid content, vitamin C content, flavonoid content, anthocyanin content, soluble sugar content, pectinase activity, soluble protein content, tannin content, and tannin cell size) in six Chinese pollination-constant, astringent (PCA) persimmon cultivars (‘Jinxi 3′, ‘Ganfang 1′, ‘Poyang 5′, ‘Poyang 6′, ‘Yifeng 1′, and ‘Yifeng 3′) and a Japanese pollination-constant non-astringent (PCNA) persimmon cultivar (‘Youhou’). The quality indicator data were normalized and subjected to variant analysis and principal component analysis (PCA). The results showed that 10 of 13 indicators among the seven persimmon cultivars were significantly different, and the contribution rates of the first principal component reached 40.582%. The principal component comprehensive scores for ‘Poyang 5′ and ‘Ganfang 1′ ranked second and third, respectively, and were clustered with that of ‘Youhou.’ In addition, we also measured the expression levels of three stress resistance genes and three proanthocyanidin (PA, also called condensed tannins) pathway genes in these persimmon cultivars by quantitative reverse transcription PCR (qRT—PCR). The qRT—PCR analysis of DkCBF and DkWRKY3/8 showed low resistance to cold in ‘Ganfang 1′ but stronger resistance to anthracnose. Moreover, the expression of the PA pathway genes demonstrated that the PA content in ‘Ganfang 1′ was at a moderate level in the seven varieties. Together, our study revealed relatively comprehensive profiles of persimmon quality evaluation and demonstrated that ‘Ganfang 1′ may have the potential to be used as a breeding parent for future persimmon breeding programs.

Removal of astringency from persimmon paste via polysaccharide treatment

1Non-astringent persimmon (Diospyros kaki Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.

The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit.

In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been well investigated in the flesh. We report here the different patterns of the antioxidant activities in the thermally processed flesh and peel of astringent persimmon, with analyses of the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids. The persimmon powders presented different colors on the basis of the drying temperatures: brown in 30 °C; light yellow in 60 °C; and dark brown in 90 °C, respectively. Non-maillard reaction and reduction of carotenoids caused the light-yellow color of 60 °C dried persimmon. Thermal drying reduced the antioxidant activities of the flesh in a temperature-dependent manner, with decreases in the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids, whereas it enhanced the antioxidant activities of the peel. The increase in the antioxidant activities in the peel were mainly the result of the increase in the total phenolics by the thermal effect, and especially in the content of the hydrolysable tannins, although the thermal processing decreased the other components. The heat-induced increase of antioxidant activity in the peel showed a strong significant correlation only with the contents of total phenolics (r2 = 0.9493) and total hydrolysable tannins (r2 = 0.9288), suggesting that the main antioxidant contributors differ from the flesh.

Qualitative Characterization of Astringent and De-astringed Intact ‘Xichu’ Persimmon Fruit Using VIS/SWNIR and Chemometrics

Astringency removal is considered as a key process before commercialize persimmon cv. ‘Xichu’, due to its high content of soluble tannins. Application of carbon dioxide treatment effective in removing astringency and widely used as a commercial postharvest practice for astringent persimmon fruit. The aim of this research is study to the application of visible and shortwave near infrared (VIS/SWNIR) spectroscopy in the spectral data of 400-1100 nm to discriminate astringent (A) and de-astringed (DA) fruit non-destructively based on the sensorial perception as 0.10% soluble tannin of fresh weight. The highest classifi cation accuracy score was obtained from QDA model combined with 2D preprocessing technique as 98.99% in the external validation set. Therefore, the results obtained in this study can be considered as a non-destructive analytical method to monitoring the effectiveness of the astringency removal treatment in ‘Xichu’ persimmon fruit.

Characterization of browning during CO2 deastringency treatment in astringent persimmon fruit

Deastringency treatment with CO2 is an effective and convenient method for improving the marketability of persimmon fruit. However, the main persimmon cultivars in China turn brown very quickly following exposure to a high-CO2 atmosphere, causing significant economic loss. However, the mechanisms of persimmon browning under CO2 treatment remain largely unknown. In this study, we evaluated components and enzymes related to persimmon fruit browning. The results revealed that astringency was alleviated by simultaneous reduction of soluble tannin content and accumulation of insoluble tannin. During persimmon browning, fruit firmness, total phenolic content, and phenylalanine ammonia lyase (PAL) activity decreased significantly, whereas malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) activity increased significantly, suggesting that reactive oxygen species (ROS)-scavenging enzymes and non-enzymatic antioxidants cannot effectively maintain redox reaction balance to protect cell membranes from oxidative damage during CO2 treatment. An untargeted metabolomics analysis identified 19 polyhydroxyphenols that were downregulated in CO2-treated fruit, suggesting that phenolics may act as a substrate for persimmon browning. We also identified 11 metabolites associated with abiotic stress. Together, these results study provide valuable information on the mechanism of persimmon fruit browning induced by CO2 treatment and will contribute to the ongoing development of the persimmon fruit industry.

Effects of postharvest deastringency and 1-methylcyclopropene treatments on membrane permeability, membrane-degrading enzymes and their encoding genes in persimmon (Diospyros kaki, cv Mopanshi) fruit

Astringent persimmon fruit softens rapidly after harvest deastringency treatment. The purpose of this study was to understand the characteristics of membrane deterioration and its mechanism during rapid softening. The experiment included three treatments: (1) control, (2) CO2 treatment (≈100% CO2, 24 h), and (3) CO2 plus 1-methylcyclopropene (1-MCP, 1.5 μL∙L-1) treatment. CO2 treatment can effectively remove the astringency of persimmon fruit and cause a sharp drop in fruit firmness. The addition of 1-MCP was beneficial for firmness maintenance, but the process of astringency removal was delayed by one day. The fruit respiration rate and ethylene evolution rate were significantly increased by CO2 treatment, regardless of the presence or absence of 1-MCP, but the addition of 1-MCP could reduce the peak value and delay the occurrence of ethylene peaks by one day. The deastringency treatment resulted in a significant increase in membrane permeability and malondialdehyde content, and 1-MCP could significantly reduce membrane damage. CO2 treatment induced an enormous increase in LOX activity and the transcription of DkLOX3; however, 1-MCP significantly inhibited these increases. The PLD activity and DkPLDα1 expression level of the CO2-treated fruit were significantly promoted, and the addition of 1-MCP had less inhibition effect on the PLD activity and no significant inhibition on the DkPLDα1 expression. These results demonstrate that CO2 deastringency treatment could cause severe damage to the membrane integrity by promoting LOX and PLD activities and related gene expression. 1-MCP may ameliorate membrane damage mainly by inhibiting LOX activity and DkLOX3 gene expression and partly by suppressing PLDα1 expression.

Analysis of the Damage Rate of Astringent Persimmon Farms According to Typhoon Information

태풍은 지구 온난화로 인해 해수면 상승 및 대기와 해양 온도 증가 등 이상 현상이 증가함에 따라 더욱 빈번히 발생하는 자연재해로 그 피해가 해마다 늘어나고 있다. 특히 태풍의 발생 시기는 농작물의 수확기와 비슷하여 농가에 많은 피해를 발생시키기 때문에 태풍에 따른 정확한 분석이 필요하다. 본 연구에서는 태풍으로 인한 떫은 감 농가의 낙과 피해율을 예측하기 위해 농가 피해 데이터와 태풍 정보 데이터를 활용하였다. 2016년부터 2019년까지의 사고일자별 데이터를 활용하였으며 2016년부터 2018년까지의 데이터를 학습용 데이터 셋으로 2019년 데이터를 평가용 데이터 셋으로 설정하였다. 데이터 분석은 H2O 라이브러리의 AutoML(Automatic Machine Learning)을 통해 평균제곱근오차(RMSE : Root Mean Square Error)와 평균절대오차(Mean Absolute Error : MAE)를 기준으로 모형의 예측력을 비교하였다. 분석 결과 XGBoost 모형이 가장 좋은 성능을 보였다. 본 연구를 통해 향후 새로운 태풍 발생 시 농가들의 예상되는 피해율을 제시해 줄 수 있으며 태풍피해 저감방안을 마련하고 대응조치 지도를 통해 피해를 경감할 수 있을 것으로 기대된다.

Ripening mechanism of astringent persimmon by ethylene under cold storage

ABSTRACT The mechanism of ripening and the expression of ethylene response genes of astringent persimmon (Diospyros kaki L.f.) treated with ethylene at different times during cold storage has been investigated. Freshly harvested fruit was stored at 0°C and 85% relative humidity for up to 2 months, and treated with 100 µL L −1 ethylene at 0, 1, and 2 months. The ethylene treatment was proceeding at 25°C until 4 d. Ethylene production patterns were similar in fruit from the ethylene treatment regardless of the treatment time point, but maximum ethylene production occurred earlier with longer storage periods. Softening of ethylene treated fruit was more rapid after storage than at harvest. Although the reduction of soluble tannin was similar in fruit from all ethylene treatments, it was faster with longer storage periods. Expression of DKEIL, DKERF3, DKERF5, and DKERF8 transcript levels was higher in stored fruit than at harvest. The results of this study suggest that the astringency removal and ripening of cold stored persimmon fruit could be accelerated by 1–2 d compared with ripening at harvest.

Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”

Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m2. The purpose of this study was to make effective use of unused resources, namely, immature persimmons, and attempt to use them as food additives. In this study, we studied the Tone Wase (fully astringent persimmon) and Fuyu (fully sweet persimmon) cultivars. As a result, we performed a component analysis of the immature persimmons, isolating 12 compounds, of which two were newly identified. Differences in the components and their contents were found between cultivars and between the peel and flesh. To effectively use immature persimmons as food for the elderly, we searched for active substances that inhibit AGE formation and found that extracts of immature persimmons and isolated compounds showed high activity. In particular, high activity was observed for catechin and its polymeric form, procyanidin. Regarding the inhibition of aroma deterioration, 5 mg/L of gallic acid in octadecane was found to be the optimal condition for the inhibition of citral deterioration. As for antimicrobial activity, we found that extracts at a concentration of 500 mg/L had no antimicrobial effect. Based on these findings, we made a microencapsulation process, and plan to advance to the clinical trial study in future. These findings confirmed the effectiveness of immature persimmons, which are an unused resource, and reveal their potential as a food for the elderly and as a food additive in other food products, which we hope will lead to new industrial innovations.

Keterampilan Mengolah Bahan Makanan dalam Film Little Forest Karya Junichi Mori

This research is entitled “Processing Foodstuffs Skills in the Little forest Movie by Junichi Mori”. The purpose of this research was to examine the skills of the Japanese people in processing foodstuffs in Junichi Mori's Little forest movie. The method used in this research is note taking method, descriptive analysis method and informal method. The theory used in this study is the Literary Gastronomy theory proposed by Endraswara and the Semiotic theory proposed by Danesi. The results showed that there were several skills in processing foodstuffs based on the food they were processed, 1) amazake which was processed using porridge and koji, 2) stir-fried akebi which was processed using ingredients from akebi skin and cooked using sabuji style, 3) hoshiimo made from dried sweet potatoes, 4) shimi daikon made from radish dried in cold air, 5) Hoshigaki, which is dried persimmon made from kind of astringent persimmons. in the Little Forest movie is shown the process of processing traditional foodstuffs. the unique thing is that the Japanese people in the little forest film not only use cooking utensils but also take advantage of the air temperature to process food.

Characteristics of Leaf and Fruit in Gyeongnam Astringent Persimmon (&lt;i&gt;Diospyros kaki&lt;/i&gt; L.) Cultivars

This study was carried out determination of characteristics of leaf and fruit of 13 astringent persimmon (Diospyros kaki) cultivars cultivated in Gyeongsangnam-do, Korea. In leaf size, Deabonggam was smaller than that of other astringent persimmon cultivars, however, Dansungsi and Bansi were largest compared to other persimmon cultivars. Fruit width size of Sancheong Deabonggam and Bansi were the biggest. And fruit width size was the biggest in Sancheong Deabonggam. When same cultivars as Dansungsi and Godongsi were cultivated at other regions, it was not somewhat different in fruit weight. The size of fruits of the cultivar varied depending on the maturation of the fruits. In immature fruit, Curigam and Susi cultivars were the biggest and these cultivars were also were the biggest in mature-green fruit. In full ripe fruit, Hamyang Daebonggam and Hadong Daebonggam and Daeheakmu were bigger than that of other cultivars. When the astringent persimmon varieties collected in July were divided into three clusters, group A had a higher leaf area and the lightest fruit weight than the other clusters. In cluster C, the leaf area was small, but the fruit weight was classified as heavier than the other clusters. This study is expected to be widely used for breeding, conservation and processing of sweet persimmons.

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage.

Nowadays the treatment based on applying high CO2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialized, but it can cause quality problems for fruit during cold storage. The aim of this study was to evaluate the effectiveness of a recently patented astringency removal method based on applying a new wax whose formulation includes ethanol before commercial packaging. During two seasons, three treatments were evaluated in cv. Rojo Brillante and Triumph: (1) CO2- standard treatment; (2) waxed and packed in plastic film according to the patented method; (3) packed in plastic film without any treatment. During a third season, the new method's effectiveness in removing astringency was evaluated under industrial conditions. After treatments fruit was stored at 0°C for 15, 21 and 30days before being transferred at 20°C to simulate a 5-days shelf-life. All the fruit treated with the new wax completely lost astringency after 30days at 0°C, and commercial firmness was maintained. At the end of the storage, fruit quality was substantially higher in fruit submitted to the new treatment. CO2-treated fruit, manifested internal browning after 30 storage days and shelf-life, while this disorder was not detected in waxed fruit.