Astringency Removal and Ripening in Persimmons Treated with Ethanol and Ethylene

in HortScience

Treating astringent persimmons (Diospyros kaki L.) with 3 to 5 nl C2H4/ml following the application of ethanol to reduce tannins decreased fruit firmness and increased color, producing high-quality fruits in a short period. The decrease in firmness was proportional to the period of exposure to ethylene. These effects of ethylene were less-marked in fruits with relatively poor color and at 30C rather than at 20C.

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