The effects of vacuum packaging (VAC) on the flavor quality of "Mopan" persimmon fruit stored at 20 °C for eight days have been investigated. VAC accelerated de-astringency, delayed ripening, and maintained appearance. VAC-treatment maintained higher soluble solid and soluble sugar contents, and reduced total titratable acid of the fruit, thereby enhancing the sugar acid ratio and overall taste profile. VAC enhanced sucrose accumulation, correlated with suppressed neutral invertase and enhanced sucrose phosphate synthase activities, while the rise in malic acid and decline in citric acid aligned with elevated activities of NAD-malate dehydrogenase, NADP-malic enzyme, and phosphoenolpyruvate carboxylase, alongside reduced citrate synthase activity. VAC enhanced the levels of ethyl acetate and ethylbenzene, contributing to fruity and fresh aromas, while reducing compounds like methyl acetate and 2,2,4,6,6-pentamethylheptane, which are associated with fatty and pungent off-flavors. Collectively, these findings indicate that VAC promotes de-astringency and preserves the desirable flavor profile of persimmon fruit, thereby improving its storage quality. • •VAC accelerated deastringency, increased the sugar acid ratio. • •Sucrose level was significantly greater in VAC-treated fruit. • •VAC promoted malic acid accumulation and reduced citric acid synthesis. • •VAC elevated levels of ethyl acetate and ethylbenzene, enhancing fruity and fresh aromas.
Ma et al. (Sun,) studied this question.