Quality of Vaccuum Deastringent "Xichu" Persimmon
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Abstract
“Xichu” persimmon which deastringenced by vaccuum condition and carbon dioxide showed different quality. Appearance of vaccuum treated fruit was better than CO2 treated fruit. Vaccuum treated fruit showed higher fruit firmness and longer storage life than CO2, treated fruit. Vaccuum treated fruit qualities decreased during storage for 13 weeks at 4 degree celcius. Fruit firmness dramatically declined in week 11. The level of titratable acidity tended to reduce over time. Total soluble solds decreased in first 4 weeks and remain at the same level until the end of storage. Vitamin C content decreased gradually during 13 weeks storage. Acceptability of comsumer was highest when stored vaccuum treated fruit for 10 weeks. Acceptability decreased when fruit was left at room temperature more than 1 day.
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