Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Minimum maturity is based on skin color change from green to orange or reddish-orange (Hachiya) or to yellowish-green or yellow (Fuyu, California Fuyu, Jiro).
Maturity & Quality Photos
Temperature & Controlled Atmosphere
0 ± 1°C (32 ± 2°F)
Freezing point. -2°C (28°F); may vary depending on soluble solids content.
2-4 ml CO2/kg·hr at 0°C (32°F)
>0.1 µl/kg·hr at 0°C (32°F) 0.1-0.5 µl/kg·hr at 20°C (68°F)
Persimmons are very sensitive to ethylene action. Exposure to 1 ppm and 10 ppm ethylene at 20°C (68°F) accelerates softening to less than 4 lb - force (limit of marketability) after 6 and 2 days, respectively. Thus, ethylene removal and/or exclusion from transport and storage facilities is highly recommended.
Ethylene (10 ppm) at 20°C (68°F) can be used to remove astringency but the excessive softening that results would make it very difficult to market the persimmons. Exposure to air enriched with 80% CO2 for 24 hours at 20°C (68°F) is effective in removing astringency while maintaining firmness.
Temperature & Controlled Atmosphere Photos
Physiological and Physical Disorders
Use of Materials
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.