Storability improvement of 'Fuyu' persimmon fruit by the combination of hot-water dipping and MAP

The present study was carried out for the purpose of improving the storability of persimmon fruits by hot-water dipping combined with modified atmosphere packaging (MAP). Hot-water dipping of 'Fuyu' persimmon fruits was conducted in the condition of minute-based periods at relatively low temperatures (5, 10, and 15 min at 48 degrees C, 5, 10, and 15 min at 50 degrees C, 5, 10, and 15 min at 55 degrees C) or a second-based period at relatively high temperatures (20 see at 57, 60, 63, and WC). The effects of hot-water dipping treatment in a simulated marketing condition were evaluated from the fruit samples which were stored unpackaged for seven days at room temperature (15 degrees C) after the treatments. To evaluate the effects on fruit storability, the samples were packaged using five or individual fruit-MAP method and stored for 120 days after the treatments. Hot-water dipping significantly increased the visual scores by cleansing effect and decreased the incidence of fruit blackening and decay. Optimal conditions for the improvement of fruit storability was observed at the treatment of 10-15 min at 48 degrees C, 5 min at 50 degrees C, and 20 sec at 57-60 degrees C. However, when the level of oxygen concentration in MA-P storage is low, the fruit samples treated by hot-water dipping showed higher incidences of pitted blotch browning, and therefore is needed to design a MAP so as to maintain somehow higher oxygen concentration.