Effect of transport temperature on persimmon fruit quality

Modified Atmosphere Packaging and 1-Methylcyclopropene Treatments Maintain the Fruit Quality of ‘Wonmi’ Persimmons during Export Simulation

“…Storage temperature and relative humidity are crucial in determining the shelf life of persimmons [ 8 , 9 ]. Controlling the ripening and shelf life of persimmon fruit is primarily based on controlling ethylene production and activity.…”

“…Moreover, the optimal fruit storage and transport temperature is a critical factor that determines the quality of the final fruit. The fruit quality of persimmons was greatly influenced by the physiological stage of the fruit and the storage temperature during long-distance shipment [ 8 , 11 ]. Although refrigerated transport is important to be considered for transporting persimmon fruit, the storage period of persimmon fruit is limited under low temperatures and reduces its commercial value.…”

“…Chilling injury can be a major cause of deterioration of persimmons during marketing. The main symptom of chilling injury is a rapid loss of flesh firmness, resulting in severe fruit softening, which undoubtedly affects final fruit quality [ 8 , 11 , 12 , 13 , 14 ]. Besada et al [ 8 ] revealed that ‘Triumph’ persimmons, one of the main persimmon cultivars in Spain, must be shipped in refrigerated containers at 1 °C and posterior transport in refrigerated trailers at 1 or 3 °C to ensure fruit quality in the retail market.…”

“…The main symptom of chilling injury is a rapid loss of flesh firmness, resulting in severe fruit softening, which undoubtedly affects final fruit quality [ 8 , 11 , 12 , 13 , 14 ]. Besada et al [ 8 ] revealed that ‘Triumph’ persimmons, one of the main persimmon cultivars in Spain, must be shipped in refrigerated containers at 1 °C and posterior transport in refrigerated trailers at 1 or 3 °C to ensure fruit quality in the retail market. They reported that ‘Triumph’ persimmons transported at 9 °C caused an important fruit quality loss due to significant flesh softening.…”

“…The cultivar, storage temperature, and duration will affect the incidence and severity of the chilling injury [ 13 ]. ‘Fuyu’ and other non-astringent cultivars are chilling-sensitive at temperatures between 5 °C and 15 °C and will exhibit flesh browning and softening [ 8 , 12 , 13 ]. Transporting ‘Jiro’ persimmons at 2 °C prevents loss of fruit quality during distribution compared to 15 °C [ 12 ].…”