Changes of Quality and Related Enzymes Activity of Individual AirEvacuated Packaging Astringency Persimmon During Cold Storage

Postharvest astringency persimmons (diospyros kaki) were individual airevacuated packaging in a polyethylene bag which is 0.08　mm thick or nonpackaged (control), then stored at 1±1 ℃ for 10 weeks. Individual airevacuated packaging could maintain high firmness of persimmon fruits during storage. The firmness of the packed fruits were 7.0～11.0 kg/cm^２ at 10 weeks and there were small differences between individuals, the content of soluble tannin was below 0.030 %. The ratio of flesh browning, activities of peroxidase and polyphenoloxidase were much lower in the packed fruits than those in the nonpacked fruits. The airevacuated packaging could also lower the activity of pectinesterase of the fruit to a great extent, however, it could not decrease the activity of polygalacturonase significantly.