Growth and Ripening of Persimmon Fruit at Controlled Temperatures during Growth Stage III

Abstract

Fruit temperature of persimmons (Diospyros kaki L. f. cv . Hiratanenashi) was regulated at a constant 14, 22, or 30C during growth stage III. Fruit growth and ripening were greatly accelerated at 22C compared with control fruit grown at ambient air temperature (range 9.3 to 28.5C). At harvest (30 days after treatment), fruit kept at 22C was much heavier, more deeply colored, and softer than the controls. In contrast, 30C delayed the onset of rapid fruit expansion and ripening. At harvest, however, the fruit, though still green, were about the same size as tbe controls. With the exception of rapid chlorophyll degradation, 14C had little effect on fruit growth and ripening. Little difference in sugar content and composition was found between temperature treatments and controls.