Predicting the storability of Suruga persimmons

Most research on the storability and shelf life of persimmons has focused on minimising losses by identifying optimum storage conditions. Another approach is to investigate whether storability can be predicted from non-destructive measurements made before fruit is held. If so, storage losses may be reduced by rapidly marketing those fruit with low keeping quality. Fruit of a late maturing cultivar, Suruga, were stored at 0, 5, 10 and 20 degrees C for periods from 21 to 56 days, followed by a shelf life treatment of seven days at 20 degrees C. Initial characteristics of mass and colour predicted storability at temperatures of 0, 10 and 20 degrees C with an error rate between 9 and 20%. Storability at 5 degrees C could not be predicted because of the severe incidence of chilling injury at this temperature. Results indicate that storage losses may be reduced by not attempting to store certain fruit, based on initial measurements of colour and mass