Removal of astringency and storage of ‘Hiratanenashi’ persimmon fruits

Abstract Exposing ‘Hiratanenashi’ persimmons to 90–100% CO2 for 24 h at 30°C was effective in removing astringency. Rate of astringency loss was slowed considerably when treated fruit were subsequently stored at 0°C (3 weeks to lose astringency at 0°C; 4–5 days at 20°C). Fruit treated with CO2 and stored 4 weeks at 7°C developed chilling injury. Delaying treatment with CO2 until after 3 weeks storage at 0°C impaired complete astringency removal. ‘Hiratanenashi’ fruit treated with CO2 had a storage life of 4 weeks at 0°C, with 5 days subsequent shelf-life at 20°C. Fruit from the mid harvest period stored best. The implication of these results on the feasibility of commercially treating astringent persimmons in New Zealand before shipping the fruit, at 0°C, to some overseas markets is discussed.