Persimmon is a very interesting fruit species, but for the majority of varieties it is necessary de-astringency, as it becomes only then edible. The only exception is persimmon variety from the PCNA group (Pollination Constant Non Astringent). In the experiment we tried to remove astringency of two persimmon varieties ('Kaki Tipo', 'Rojo Brillante') in three ways: using carbon dioxide, ethylene and apples. The experiment took 7 days. We measured the fruit weight, flesh firmness, skin colour, total sugars content and total phenols. In all three treatments we successfully removed fruit astringency in both varieties. Astringency was lost the most quickly in the atmosphere with ethylene and carbon dioxide. In the treatment with carbon dioxide, some of fruit were edible and still firm after three days. The only disadvantage was that the variety 'Kaki Tipo' did not change skin colour in this treatment. A vibrant orange skin colour is usually an indicator of the maturity of persimmon that attracts customers. In the other two methods (ethylene and apples), persimmon becomes somewhat edible when it softens, and skin colour also changes rapidly. The change in the sugars content was only expressed during de-astringency in 'Rojo Brillante' variety. The fruit weight did not change.
|
