Effect of storage temperature on physiology and ultrastructure of persimmon fruit
Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature a...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2005-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.02.0195 |
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| Summary: | Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature after storage at 4℃ for more than 20 days. In chilling-injured fruit, the primary cell wall and the middle lamella could not be dissolved normally, the fruit juice became more viscous and extractable juice rate was decreased. Respiration rate, ethylene production and skin permeability of chilled persimmon fruit were unusually high. |
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| ISSN: | 1008-9209 2097-5155 |