Extending shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP

Shinji Harima, Ryohei Nakano, Susumu Yamauchi, Yoshinobu Kitano, Yoshihira Yamamoto, Akitsugu Inaba, Yasutaka Kubo

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61 Citations (Scopus)


We investigated the potential for commercial use of 1-methylcyclopropene (1-MCP) to extend the shelf life of 'Tonewase' and 'Saijo' fruit, Japanese astringent persimmon cultivars, in combination with a de-astringency treatment using high CO2 concentrations. The non-1-MCP treated fruit softened within 5 days after harvest, resulting in unacceptable quality. The 1-MCP treatments at more than 100 nl l-1 for 16-48 h inhibited fruit softening for 12 and 16 days after harvest at room temperature, for 'Tonewase' and 'Saijo', respectively. Treatment with 10 nl l-1 1-MCP had a limited inhibitory effect on softening. A time lag of up to 12 h from harvest to the beginning of 1-MCP treatment did not reduce the beneficial effects of 1-MCP. Fruit treated with 1-MCP remained insensitive to ethylene for 4 days after the end of the treatment. These results indicate that 1-MCP has the potential to extend the shelf life of Japanese persimmons.

Original languageEnglish
Pages (from-to)319-324
Number of pages6
JournalPostharvest Biology and Technology
Issue number3
Publication statusPublished - Sep 1 2003


  • 1-Methylcyclopropene
  • Diospyros kaki Thunb.
  • Ethylene
  • Fruit softening
  • Persimmon
  • Shelf life

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Horticulture


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