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Studies on the removal of astringency from persimmons, cv. Hiratanenashi, using carbon dioxide. I. The effect of atmospheric composition and temperature on astringency removal

, : Studies on the removal of astringency from persimmons, cv. Hiratanenashi, using carbon dioxide. I. The effect of atmospheric composition and temperature on astringency removal. Bulletin of the Nara Agricultural Experiment Station (4): 8-13

Atmospheres containing under 2% CO2 and over 60% CO2 had adverse effects, producing "kokuhenka" fruit with darkened upper parts. "Hachimakika" fruit, with darkened and softened upper and lateral parts appeared at temperatures above 30 deg C. Fruit with soft and darkened apices arose in 1% or less O2 and under 60% CO2. Holding in an atmosphere saturated with CH3CHO produced symptoms similar to those of kokuhenka fruit.


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