‘Rojo Brillante’ persimmon, like other cultivars such as Fuyu or Suruga (Collins and Tisdell, 1995), is chilling-sensitive. Previous reports for this cultivar showed that these fruit are sensitive at temperatures below 11 °C; the main chilling injury (CI) symptom is softening when fruit are transferred to higher temperature (Arnal and Del Rio, 2004; Salvador et al., 2004). Like other fruit, ‘Rojo Brillante’ persimmon showed higher sensitivity to low temperatures when they were picked at early maturity stages (Salvador et al., 2005, 2006).
In persimmon fruit, heat treatments have been evaluated mainly in ‘Fuyu’, a nonastringent cultivar, in which they reduced CI-associated symptoms of flesh gelling or flesh softening. This effect was observed when fruit were treated with hot air treatments (HTs) (Woolf et al., 1997a, 1997b) or with hot water treatments (HWTs) (Burmeister et al., 1997; Lay-Yee et al., 1997). Moreover, other positive effects of HWT on persimmon fruit such as disinfestation in ‘Fuyu’ were reported (Lay-Yee et al., 1997). There are no studies on the effect of HWTs on any astringent cultivar of persimmon.
The purpose of this study was to determine the effect of the time and temperature of HWT on CI of ‘Rojo Brillante’ persimmon from different maturity stages.
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Yamada, M. Yamane, H. Kurihara, A. Nagata, K. Sato, A. Kishi, T. Matsumoto, R. Yoshinaga, K. Hirakawa, N. Iwanami, H. Kakutani, M. Ozawa, T. Sumi, T. Hirabayashi, T. Kanato, K. Nakajima, I. 2003 New Japanese persimmon cultivar ‘Yubeni’Bul. of the Natl. Inst. of Fruit Tree Sci. 2 65 75