Shelf-Life Extension of Ripe Non-Astringent Persimmon Fruit Using 1-MCP

An investigation was carried out to understand the potential of the commercial use of 1-MCP (1-methylcyclopropene) to extend the shelf life of the non-astringent persimmon cultivar cv. Nathanzy. Persimmon (Diospyros kaki Thunb.) fruit were harvested at the commercial maturity (orange color) and then treated with 1 -methylcyclopropene (1 -MCP) at three doses (0.5, 1 and 1.5 ul L_1) for 24 h at 20°C and kept at ambient air temperature (20°C) for shelf life evaluation. The non-1 -MCP treated fruit softened within 15 days after harvest, resulting in unacceptable quality. The 1 -MCP treatments at more than 0.5 ul L_1 inhibited fruit softening for 30 days after harvest in association with suppression of respiration at room temperature. Treatment with 0.5 ul L_1 1-MCP had a limited inhibitory effect on softening. Change in soluble solid content, acid and peel color occurred during storage, but all these processes were significantly delayed by 1-MCP treatment. These results indicated that 1 -MCP is an effective tool for quality improvement and extension of shelf life in persimmon and fruit might be harvested in orange stage of ripening, at which the most desirable organoleptic attributes had been developed on tree.