Hot water treatment for chilling injury reduction of astringent 'Rojo Brillante' persimmon at different maturity stages

Abstract

The effects of hot water treatments (HWTs) on chilling injury (CI) of 'Rojo Brillante' persimmon treated at different maturity stages and stored at 1°C have been investigated. HWT temperatures ranging from 45 to 55°C were applied for periods of time of between 2.5 and 40 min. Reduction of CI by HWT depended on the maturity stage. HWTs reduced softening when they were applied to fruit at an early stage of maturity, but caused skin cracking and skin browning in middle and advanced stages of maturity. Incidence and severity of these disorders increased as HWT temperatures and treatment times increased and in more mature fruit.