Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

초록

Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO<inf>2</inf>) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO<inf>2</inf>, treatment for 2 weeks with ClO<inf>2</inf>, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO<inf>2</inf> gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO<inf>2</inf> gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO<inf>2</inf> maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO<inf>2</inf> as a highly effective method for maintaining the freshness of Cheongdobansi. 2023 The Korean Society of Food Preservation.

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