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

Because of their short harvest season, large quantities persimmons must often be processed within a limited time. Therefore, new methods to extend storage life are required. This study examined the effects chlorine dioxide (ClO2) gas fumigation for various treatment periods on quality astringent Cheongdobansi under low-temperature conditions. The conditions consisted continuous with ClO2, 2 weeks and no treatment, all which stored at low temperatures. Control samples (storage 0 days) without any were prepared experiments conducted 10 two-week intervals. ClO2 maintained moisture content, color value, hardness, soluble tannin sensory characteristics. However, did not affect solids, pH, total sugar content. In particular, after 6-8 storage, particularly hardness weakness (sensory evaluation). results suggest potential as highly effective method maintaining freshness Cheongdobansi.