Arnal L, Besada C, Navarro P, Salvador A
Centro de Tecnología de Postcosecha, Institute Valenciano de Investigaciones Agrarias, 46113-Moncada, Valencia, Spain.
J Food Sci. 2008 Jan;73(1):S26-30. doi: 10.1111/j.1750-3841.2007.00602.x.
Astringent "Rojo Brillante" persimmon fruits were stored in air or in 2 different controlled atmospheres: 10% CO(2)+ 90% N(2) (CA1) or 97 % N(2)+ air (CA2) for up 50 d at 15 degrees C. After different periods, the fruit were treated with 95% CO(2) for 24 h at 20 degrees C in order to remove astringency, and then transferred to 20 degrees C in air free of CO(2) for 5 d to simulate shelf life. Other fruits were directly transferred to shelf life without being submitted to deastringency treatment. Storage under CA2 allowed storability of persimmon "Rojo Brillante" during 30 d at 15 degrees C, maintaining commercial firmness. Moreover, CA2 had an effect on removing astringency when fruits were stored for 30 d at 15 degrees C, or after 20 d following to shelf life. As consequence, deastringency treatment could be avoided when the fruits were previously stored under this controlled atmosphere.
涩柿“罗田甜柿”果实分别在空气中或两种不同的气调环境下贮藏：10% CO₂ + 90% N₂（CA1）或97% N₂ + 空气（CA2），在15℃下贮藏50天。在不同贮藏期后，果实于20℃下用95% CO₂处理24小时以脱涩，然后转移至无CO₂的空气中在20℃下放置5天以模拟货架期。其他果实未经脱涩处理直接进入货架期。在CA2条件下贮藏，“罗田甜柿”在15℃下可贮藏30天，保持商品硬度。此外，当果实在15℃下贮藏30天或货架期20天后，CA2对脱涩有作用。因此，当果实预先在此气调环境下贮藏时，可以避免脱涩处理。
