The application of carbon dioxide and 1-methylcyclopropene to maintain fruit quality of 'Niuxin' persimmon during storage

The different sequential combined effect of carbon dioxide (CO2, 90%) and 1-methylcyclopropene (1-MCP, 0.5 mu L L-1) on storage quality of persimmon fruit was investigated. In this study, the application of CO2 could induce the decrease of soluble tannin. But, the CO2-treated persimmon fruit soften rapidly, reducing their shelf life. Compared with CO2 treatment before cold storage, the treatment with CO2 deastringency after cold storage (air CO2), CO2 deastringency followed by 1-MCP treatment before cold storage (CO2 -> 1-MCP), and 1-MCP treatment followed cold storage before CO2 deastringency (1-MCP -> CO2) were more effective in prolonging the storage time of persimmon fruit, especially the application of CO2 -> 1-MCP, as indicated by higher firmness and soluble solids content, and the lower electrical conductivity and MDA content during most of the storage periods. Moreover, the treatment with CO2 -> 1-MCP could induce the enhancement of antioxidant enzyme activities including superoxide dismutase, peroxidase and catalase. Meanwhile, the treatment with CO2 -> 1-MCP could also maintain the lower lipoxygenase activity. These results suggest that the treatment of CO2 -> 1-MCP may be an useful technique to decrease the soluble tannin content, maintain quality and prolong the storage time in postharvest persimmon fruit during storage.