The purpose of this research was to study the use of polyethylene bags during the cold storage of persimmon fruits (Diospyros kaki L. cv. Giombo). Fruits were packed in low-density polyethylene bags (0.06mm thick) and kept at 1 ± 0,5ºC and 95-98% RH during 30, 60 or 90 days. Soluble tannin content, flesh firmness, water loss, soluble solids, titratable acidity and ascorbic acid content were evaluated. Fruits maintained a high quality during 30 days, but lost its commercial quality after 60 days of cold storage due to the reduction of flesh firmness. The use of polyethylene bags did not completely remove the astringency of the fruits.
Diospyros kaki; storage; polyethylene; tannin
