Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags

Removal of astringency from persimmons ( Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O 2 level. Induced anaerobic respiration in‐creased the levels of CO 2 . acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles.