Slight Changes in Fruit Firmness at Harvest Determine the Storage Potential of the ‘Rojo Brillante’ Persimmon Treated with Gibberellic Acid

Abstract

Today, the ‘Rojo Brillante’ persimmons undergoing prolonged storage are treated with giberellic acid, which allows the delay of the harvesting to November-December. Although during this period the fruit maintained high commercial firmness, practical experience indicates very different behavior during the posterior cold storage, depending on the harvest moment. To explain what leads to these differences, an in-depth study of the physicochemical and microstructural changes occurring in the fruit during five commercial harvest times from November to December was carried out. During this period, slight variations in firmness occurred, ranging from 48 to 40 N. Nevertheless, the fruit behavior under cold storage was strongly influenced by the harvest date, which was explained by the degradation of cell wall, cell membrane and tonoplast, mainly noted in fruit from the latest harvests. Therefore, the fruit harvested with firmness close to 48 N had a highly structured cell, which maintained firmness during cold storage for up to 90 days. The fruit harvested with 43 N presented a more degraded structure, while the fruit with initial firmness around 40 N underwent major ultrastructure cell wall and membranes modifications, which led to greater firmness loss. Therefore, the fruit firmness at harvest is decisive for its storage potential.

Reducing Postharvest Losses in Persimmon. Pre and Postharvest Aspects Involved in Fruit Quality and New Strategies for Valorization

“…With persimmon, it is known that changes in fruit color and firmness occur during fruit maturation and are accompanied by slight variations in TSS content Vilhena et al, 2022a). Indeed, TSS content in not considered a good maturity index for 'Rojo Brillante' persimmon .…”