The aim of the research was to evaluate the effect of the temperatures and controlled atmosphere (CA) conditions on the quality of persimmons during storage. The experiment was conducted at the Federal University of Santa Maria, from March to July, 1994 with the cultivars Taubaté, Baurú and Fuyu. The fruits of all cultivars were harvested with yellow-green epidermis color. Taubaté and Baurú fruits were stored at - 0.5°C and + 0.5°C, Fuyu was stored only at + 0.5°C. All cultivars were stored in controlled atmosphere (CA) conditions of 8% CO2/2% O2 and 4% CO2/1% O2, Taubaté and Baurú cultivars were also stored in air. After 85 days of storage, the pulp firmness, decay incidence and organoleptical quality were evaluated. Fruits stored in air exhibited high pulp firmness due to the withering, and low rate of decay. Fruits of Taubaté and Baurú cultivars stored in CA 8% CO2/2% O2 at - 0,5°C had higher pulp firmness and smaller decay incidence. Fuyu cultivar evaluated at + 0.5°C, 8% CO2/2% O2 condition showed higher firmness and lower decay incidence. After five days in shelf life, sensorial evaluation did not show off flavour on fruits stored in CA.
persimmons; controlled atmosphere; quality
