Long-term cold storage and vaccum-package to removal asdringency and maintain firmness of ‘giombo’ persimmon

Mariana  Ferraz Monteiro; Magda Andréia  Tessmer; Ricardo Alfredo  Kluge

Long-term cold storage and vaccum-package to removal asdringency and maintain firmness of ‘giombo’ persimmon

Autores

Mariana Ferraz Monteiro

Magda Andréia Tessmer

Ricardo Alfredo Kluge

Editor

Asociación Iberoamericana de Tecnología Postcosecha, S.C.

Descripción

The ‘Giombo’ persimmon is a cultivar very cultivated in Brazil and consumed crisp and without astringency. Many methods used for the removal of astringency cause loss of fruit firmness. In this research was studied the application of vaccum-package during cold storage of fruit to removal of astringency and at the same time to maintain the firmness of pulp. The treatments applied were: 1) fruit treated with ethanol (1.75 mL Kg-1) during 12 h at 22ºC in hermetic chamber; 2) fruit packaged in polyamide polyethylene (PA-PE) (0.30 cm x 0.50 cm in size and 20 mm thick) and vacuum sealed; 3) Control fruit, without treatment with ethanol and no packaged. Fruit were stored at 5±1ºC and 90±5% relative humidity (RH) during 90 days. After 30 days of cold stored fruit were placed to room temperature (22ºC and 70% RH) and evaluated every 2 days during 8 days. In PA-PE treatment the package was removed immediately after the removal of fruit from cold storage. Fruit from control and those treated with ethanol could only be stored for 30 days. After, these fruit showed symptoms of chilling injuries. In the evaluation of 30 days, fruit treated with ethanol were non astringents from the fourth day at room temperature. Fruit packaged into PA-PE were non astringents from second day at 22ºC while the control fruit remained astringents during the eight day. After 60 days of cold storage, vacuum PA-PE promoted deastringency of fruit from fourth day at room temperature and from second days after 90 days of storage. The use of the vacuum packaging associated with the cold storage can be used to reduce the astringency and maintain the firmness of fruit. Also, this association of methods can preserve the shelf life of fruit until 90 days.