The Association of Post-Storage Physiological Disorder Incidence with Respiration and Ethylene Production in 'Fuyu' Persimmon Fruits

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 2, pp. 283~287 (2004). ©The Korean Society of Food Science and Technology. ‘¦F’ 6 ö* &Ë ê Ò' Ë B ^W 5 ö2 9~ ç^ ê n%~*ÁÇöLÁRWê1ÁÿF2 ãÎ³ë8Fö 6², 1&&ÎÓ&v «¶ö¦, 2ãÎ&v ®«¦. The Association of Post-Storage Physiological Disorder Incidence with Respiration and Ethylene Production in ‘Fuyu’ Persimmon Fruits Gwang-Hwan Ahn*, Won-Doo Song, Seong-Jin Choi1, and Dong-Sun Lee2 Sweet Persimmon Research Institute, Gyeongnam ARES Faculty of Life Resource, Catholic University of Daegu 2 Division of Food Science and Biotechnology. 1. Persimmons suffer from such physiological disorders as flesh softening, peel blackening, and flesh browning, which occur rapidly particularly when exposed to ambient temperature after storage at low temperature. In this study causes of these disorders were examined in terms of respiration and ethylene production of the fruits. Jelly-like flesh softening, considered as symptom of chilling injury, rapidly developed within 3 days of exposure to ambient temperature without modified atmosphere (MA) packaging after low temperature storage. Disorder development was more suppressed at 30oC than at 20oC; such temperature dependence is closely connected to ethylene production rate of fruits at both temperatures. Inhibition of ethylene production through MA packaging effectively reduced disorder development, which indicates ethylene production is closely related to jelly-like flesh softening disorder. Development of black-staining on peels occurs in fruits exposed directly to ambient temperature, but not in those packaged with thick PE-film. Flesh browning developed only under anaerobic respiration condition of high temperature and MA packaging with thick PE film, and occurred at quick reduction of available oxygen inside MA package at high temperature. Key words: jelly-like flesh softening, peel blackening, flesh browning, chilling injury. *. . ÿK >º¢ ªÖÊº O»j Ï~º © . &N *¾Ò O»f ÿK >º~ ªÖöò jî¢ $ &Ë Ë~ B ÛBöê Î"' ©b rJ^ ® . ¾ &N ¾ÒB 6 " f ¦'. öB ËV* & Ë~¾ FÛ ";öB çNö ÂF ãÖ &N ¾Òö V Ò' Ë~ ÃçbB ß® "G~ JÒz *ç ~² B > ® . ¢>'b 6~ &Ë ê FÛ ";öB B~º "º Ò Ë~ F;bº "G~ z, "b wæ, "G .æ * ç ® (Fig. 1). "G~ zº " " ~ "? $º z B~æò $ Þbº ¢; V* &N &Ë ê çNö Â~&j r "¿~ 6²f z®Ú "G~ JÒ z¢ ÿ>~B "G /³® z>º *ç ¾æÂ (1, 2). º &N &Ëö V Ò' Ë~ ¢«b "? ". öB ¾æ¾º ¿W~ ¢>' z *ç"º ª«® ª >º, "G JÒz> 6 " F~ ç6 ç > Ú ¢ ² ¶ç~æ ç®' &~¢ ç ~² B . 6~ &Ë " &N &Ë Oj Ï~º îÂf ^ " æöBº ß® &N Ë~ B 6 Öëö. Ú ³&öBº 6 " ~ &Ë *¾Ò O»b >{ " j 3-6¢* ¢'~B V* ÿnö >{" Fê, modified atmosphere(MA) &Ëj * Ë ·ëj ÷¯~º O»j &¯'b Ï~ ®º ¢' ¾Ò O»f MA &Ë 7ö B~º "G .æ~ Ò' &Ë Ë~ ÛBö jv' Î"' ©b rJ^ ® . ¾ "¾ö. Ú 6 ÒVæ~ ÿK ¦ '~² &vNö V¢ > {Vö ÷7>º ÿKj ªÖÊV * îÚ &Ë *¾ Ò O» ê> ® . ¯, >{ " j ¢ &N &Ë ö «~ 3-4"* &N &Ëj ê j² MA &Ë j B~ >{ ·ë" Fê 5 MA Ë ·ëj ªÒb. *Corresponding author : Gwang-Hwan Ahn, Sweet Persimmon Research Institute, Gyeongnam, Gimhae 621-802, Korea Tel: 82-55-343-4233 Fax: 82-55-346-0441 E-mail: [email protected] 283.

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(4) 6 " öB &Ë ê Ò' Ë B" ^ 5 ö2 W. 285. Fig. 2. The incidence of jelly-like softening disorder in poststorage persimmon fruits as influenced by PE-film package and temperatures. The fruits stored for 4 weeks at 0oC were exposed to various temperatures with or without PE film packaging and the percentage of disorder incidence was recorded 3 days after exposing.. Fig. 3. The flesh firmness of post-storage persimmon fruits as influenced by PE-film package and temperatures. The fruits stored for 4 weeks at 0oC were exposed to various temperatures with or without PE film packaging and the firmness was measured 3 days after exposing. The vertical lines on bars show SD (n=100).. ï" ö2 W ¸b 1 ppm ç~ ö2ö ËV* ÂF ãÖ Ë B ©b >Ú ® . $ *~ ö ~~ >{ ê 6 " ~ Ò' Ë~ B f " ~ ^ $º ö2 B" &7 &N ®º ©b rJ^ ®b(1,6-9), V¢B öBº 0oCöB 4"* &N &Ë " j 5-30oCö Â ê ^ï" ö2~ Wïj ã'b Ò Ö"(Fig. 4), ^f &Ú'b Â Nê& ¸j> Ã&~º ãËj B 30oC öB & Ë ¸f ^ïj ¾æî . ¾ ö2f ^"º Ò. Nê ö j ß® 20oC öB *&~² ¸f Wïj &b 30oC öBº J®J jv' Ôf ö2 Wïj & . b çöB ö2f methionine Sadenosylmethionine(SAM) 1-aminocyclopropane-1-carboxylic acid (ACC) ö2~ ã¢ ö W>, r ACC¢ ö 2b *~~º êº ACC oxidaseö ~ / >º Î²º ß® Nêö "6~ &N $º NöB W ² ÛB>º ©b rJ^ ® . ¢>'b " ~ &N & Ë V* 7öº ACC oxidase~ W ² ÛB>æ ". öº ACC& »'>º »'B ACCº " çNö Â> Ú ACC oxidase& Wz> /Ï~² ö2b *~B. (10). V¢B Fig. 3öB, Â Nêö V ö2 Wï~ N º ¢>' ö2~ W' ßW" ¾ ¢~~,. þ ~ 6 " öB ACC& ö2b *~>º ' Nêº 20oC Ú jv' N 30oCöBº ACC~ ö2 *~ ÛB>Ú ö2 Wï 6² ©b ' B . Þ, N Â Nêö V ö2 Wï~ æzf Fig. 2~ "G JÒz *ç~ B*öº Z& &W B ÒB . ¯, N Â .Vö ö2 Wï /Ï~² Ã& 20oC ¾ÒöB "G~ JÒz Ë *ç &Ë ~² B~&b &Ú'b Â Nê~ çß" z®Ú ö2 W Ã&~º Nê öBº Ë B Ã&öê ®~ ö2 W ç&'b ÛBB 30oC Nê ö Bº Ë B 6²~& . Þ 6 " j 44-49oCö B ¾Ò~¾ Ö² ³ê 3-5%, Özê² ³ê 5-8%~ CA öB &Ë ãÖ &N Ë B 6² º & ®b(1-3), öBº ß® 50 µm PE filmb MA Ëö Ë B ² 6²~º Ö"¢ & . V¢B Ö"ö jºÚ " r, &N &Ë ê ¾æ¾º &N Ë ~ ¢«bB "G JÒz *ç~ Bf ö2~ ·Ïö V~, N ¾Ò 5 &Ö² ö2 W ÛBö V~ MA $º CA &Ë öB Özê²º ö2 ~ ·Ï ÛBB ·Ï º Ò ö jºÚ " r Ë~ B j ÛB~º f Îv ö2" &N ®º © b '>º, º $ "G JÒz *ç~ FB ö. Fig. 4. The rate of respiration (left) and ethylene production (right) in post-storage persimmon fruits as influenced temperatures. The fruits stored for 4 weeks at 0oC were exposed to various temperatures and respiration and ethylene production were measured 3 days after exposing. The vertical bars show S.D. (n=5)..

(5) 286. ®"²æ B 36 ² B 2 ^ (2004). 2~ ·ÏW" &7 &N ®j ©j ÝA .. º ãËj B "b wæ *çf "G~ JÒz *ç"º Ò ö2 ~ º Bö &>Ú ®j © b 'B . 6 " ~ &Ë 7 B~º &' &Ë ËVê "b wæ *çf ÚöBê ö & Ö"& >Ú® . "b wæf 6 " ~ MA &Ë ¦'.~² ¸f Ö² ³ê öB ~² B~º ©b rJ^ ® b(11,12), öBê Ë ¾Òö jªö ff ® ¾ 7O ®ï~ ËÚ Ö² ³ê& ¸f ¾ÒöB º "b wæ"~ B Ã&~º ©j " > ®îb, $ &V 7~ Ö²ö ç7'b Â>º ZËöBº Ö² ³ê& ç&'b Ôf MA Ë(Fig. 6)ö j "b wæ B ¸~ . Ò f ¸f Ö² ³ê "b wæ~ B" ç7'b &N>Ú ®rj & . ¾ Nêö & >wj ÚÚ, 10æ ç~ Nê öBº J®J "b wæ B ÛB>º *ç &V>î . V¢B ºê ö & & ê¯>Ú¢ © . ¢>'b 6öò jî¢ VöBê &N öBº "b wæ~ B Ã&~ " ~ º wæ Bj ÛB~º ©b r J^ ® (13).. b Mæ~ B &Ë Ë~ $ F;bB "bö wï >6 ;W >º "b wæ *çf 10oC ç~ ZËöB B >ö MA ËöBº B ÛB>îb ß® 50 µm PE film ËöB wæ B Ô~ (Fig. 5). Þ ö2 ~ ·Ïö ~ ©b ºG>º "G~ JÒz *çf 20oC öB &Ë ¸f Bj &æò "b wæf 10oCöB B N &Ë ¸~b, 20oCöBº 1-24% 30oCöBº 0-19% >&b Nê¢ çßÚö V¢B J®J BN 6²~. G .æ~ B "b~ wæ¾ "G~ .æ *çf Î²' .æz >wj Û~ Ò¾¦ zb Z¢b ÖzB ê Z¢~ 7ö ~ W>º ¢ò ï²~ »'ö ~ B º Ò ¾ rJ^ ® (14). ¾ ¸f Ö² ³ê öB B~ º "b wæ" Ò "G .æf &Ö² $º Özê² öB B~º, º öB ZV ^~ Ã& f z®Ú W>º öêR $º j^Þr~ö ~ ï~ VË ¶ç ç .æ~ FB" &N>Ú ® º . Fig. 5. The incidence of peel blackening (filled bars) and flesh browning (empty bars) disorder in post-storage persimmon fruits as influenced by PE-film package and temperatures. The fruits stored for 4 weeks at 0oC were exposed to various temperatures with or without PE film packaging and the percentage of disorder incidence was recorded 3 days after exposing.. Fig. 6. The change of O2 and CO2 concentration in MA package of post-storage persimmon fruits as influenced by temperatures. The fruits stored for 4 weeks at 0oC were packaged with 30 µm-(upper figures) or 50 µm-thick (lower figures) PE-film and then exposed to various temperatures. The vertical bars show S.D. (n=50)..

(6) 6 " öB &Ë ê Ò' Ë B" ^ 5 ö2 W. & ® . ¯, ï² ö »'>Ú ®~ Ò¾¦ zb ^ï VË~ ¶çb ¦V ^î ÏÂ> ^îö Ò~º Ò¾¦ Öz Î²f 7/~² > Ö " Î²' .æz >wö ~ .æ bî~ Wb Úê. º (15-18). Þ öBê, "G~ .æ *ç f "b wæ" ç>>º PE film Ëö ß® 30oC N öB B~& . &N &Ë ã" ê, Nö ÂB " öBº Â Nêö jf~ ^ï Ã&~&b(Fig. 4), ö V¢ MA Ë Ú~ Ö² $º Özê² ³ê& ' ' &~ $º çß~&rj " > ® (Fig. 6). ¾ öB 50 µm PE film Ë ¾Ò~ Î Nê öB Ö ² ³êº «'b £ 2% Úö ï;ö êö ê ®~ ß® 30oC öBò "G .æ *ç &VB. º Ò f ß~ . Þ Fig. 4öB N Â .V 30oC öBº ^ï /Ï~² Ã& ©j " > ® . Ò f MA Ë " Nö Â>îj r /Ï~² &Ö² ;W> Ö² /ï ^ö ~ ²Îïj ¾ Ï~æ á~² Nö V¢ " çÚö ZV ^ &Ò Öb »'F ©ªj .ç~² . Þ N öBº ËÚ Özê² ³ê& ² Ã&~, V¢ B ê ³ê ç~ Özê²~ »'f /Ï &Ö² ~ ;W" z®Ú "G~ .æ *çj FB~º $ º b ·Ï ©b 'B .. º. £. 6 " f &N &Ë ê FÛ ";öB çNö ÂF ã Ö "G~ z, "b wæ, "G .æ ~ Ò' Ë Ãç ¾æÆ > ®b, öBº " ~ ^" ö2 W~ &6öB Ë B~ öj V~& . &N Ë Ãç~ ~¾ *"> ®º "G~ JÒz¢ ÿ>~º z *çf &N &Ë " j MA Ë~æ pf j çN ö Â~&j r 3¢ Úö ~² B~& . ¾ 30oC öBº 20oCöB Ë B 6²~&b Nêö V Ë B N~ ·çf ö2 W~ Nf ¢~~ º ãËj & . $ ö2~ ·Ï ÛB>º ©b r Jê MA Ë " öBê z *ç~ B ÛB> îb, Ö"º "G~ JÒz *ç ö2~ W $º ·Ï" &7 &N ®rj . Þ, "b wæ * çf &N &Ë " j &Vö ç7 Â~&j r ~² B~¾ PE-filmb Ë " öBº B ÛB>î . B ·çf ö2" &N ®j ©b '>º " G~ JÒz *ç~ B ·ç"ê FÒ~æò, ö2 W æ ¸æ pf 10oC öB J®J "b wæ B Ã & 6ö jºÚ " r "b wæ B~ ¢N' öf ¸ f Ö² ³êf &N ®, "G~ .æf ZV ^ FB >º , ¯ vâÚ PE-filmb MA Ë~ Nö Â Î öBò B~&b, öB FÎ Ö² ³ ê~ 7·Ê &~& "G~ .æ Ë¢ ¢bÊº öb 'B .. ^. 287. ò. 1. MacRAE EA. Development of chilling injury in New Zealand grown ‘Fuyu’ persimmon during storage. New Zealand J. Exp. Agric. 15: 333-344 (1987). 2. Woolf AB, Ball S, Spooner KJ, Lay-Yee M, Ferguson IB, Watkins CB, Gunson A, Forbes SK. Reduction of chilling injury in the sweet persimmon ‘Fuyu’ during storage by dry air heat treatments. Postharv. Biol. Technol. 11: 155-164 (1997) 3. Collins RJ, Tisdell S. The influence of storage time and temperature on chilling injury in Fuyu and Suruga persimmon (Diospyros kaki L.) grown in subtropical Australia. Postharv. Biol. Technol. 6: 149-157 (1995) 4. Woolf AB, MacRAE EA, Spooner KJ, Redgwell RJ. Changes to physical properties of the cell wall and polyuronides in response to heat treatment of ‘Fuyu’ persimmon that alleviate chilling injury. J. Am. Soc. Hort. Sci. 122: 698-702 (1997) 5. Yamazaki T, Suzuki SM, Otake S. Color charts: Useful guide to evaluate the fruit maturation. II. Colorimetric specification of color chart for kaki fruit, cv. ‘Hiratanenashi’ Bul. Fruit Tree Res. Stn. A. 8: 79-84 (1988) 6. Ahn GH, Ha YL, Shon GM, Song WD, Seo KK, Choi SJ. The effects of ethylene absorbent on the quality of ‘Fuyu’ persimmon fruits in MA package. Korean J. Food Sci. Technol. 32: 12781284 (2000) 7. Mastui T, Kitagawa H. Effects of ethylene absorbent on invertase activity of persimmon fruit. J. Jpn. Soc. Hort. Sci. 57: 507-512 (1988) 8. Kim MA, Ahn GH, Lee SK, Choi SJ. Inhibition of Ethylene Action Related to Poststorage Softening by 1-Methylcyclopropene Treatment in ‘Fuyu’ Persimmon Fruits. Korean J. Hort. Sci. Technol. 19: 1278-1284 (2001) 9. Nakano R, Ogura E, Kubo Y, Inaba A. Ethylene biosynthesis in young persimmon fruit is initiated in calyx and modulated by water loss from the fruit. Plant Physiol. 131: 276-286 (2003) 10. Field RJ. The effect of temperature on ethylene production by plant tissues. p. 47-69. In: Ethylene and Plant Development. Roberts JA, Tucker GA (ed). Butterworths, London, UK (1985) 11. Kim YS, Jeong SB, Son DS, Lee KK, Lee UJ. Studies on the causal factors of skin browing and its control method in nonastringent persimmon (Diospyros kaki Thunb). Korean R.D.A. Res. Rept. 31: 62-72 (1989). 12. Lee YM, Kwon OC, Cho YS, Park YM, Lee YJ. Effects of oxygen and carbon dioxide concentration in PE film bag on blackening and flesh browning disorder MA storage of ‘fuyu’ persimmon fruit. J. Korean Soc. Hort. Sci. 40: 585-590 (1999) 13. Choi SJ, Hong YP, Kim YB. Prestorage treatments to prevent fruit skin blackening during cold storage of japanese pear ‘Shingo’ (‘Niitaka’). J. Korean Hort. Soc. Hort. Sci. 36: 218-223 (1995) 14. Thompson RH. Structure and reactivity of phenolic compounds. p. 1-29. In: Biochemistry of phenolic compounds. J.B. Harbone (ed). Academic Press, London, UK (1964) 15. Ruth BA, Yohanan Z. Extending the storage life of ‘Fuyu’ persimmon by modified-atmosphere packaging. Hort. Sci. 27: 811813 (1992). 16. Ruth BA, Yohanan Z, Lillian S, Joshua K. Modified atmosphere packaging for long-term storage of astringent persimmons. Postharv. Biol. Technol. 1: 169-179 (1991) 17. Pesis E, Levi A, Ben-Arie R. Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres. J. Food Sci. 53: 153-156 (1988) 18. Choi SJ, Physiological properties related to flesh browing in ‘Fuji’ apple fruit. J. Korean Soc. Hort. Sci. 30: 250-254 (1997) (2004j 1ú 27¢ %>; 2004j 4ú 5¢ j).

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