THE WRAPPING AND STORAGE EFFECT AT ZERO D EGREE DURING THE PERSIMMON FRUIT CV TAUBATE RIPENING

The experiment was undertaken in order to evaluate physical and chemic al changes on persimmon (Diospyros kaki L.) fruits, cv. Taubate, store d at 0 degrees C, wrapped or not with PVC plastic film. Fruits were ha rvested at 1992 season at the Experimental Station of Araponga, MG, Br azil, and transported to the postharvest laboratory at the UFV campus, where they were selected. Fruits were disposed on 144 synthetic trays , with four fruits each. Half of the trays were wrapped with PVC. Frui ts were sampled each four days. The experimental design was totally ra ndomized and the results were submitted to statistical analysis, using test F, with 1% and 5% of significance. The storage at 0 degrees C wa s efficient on slowing fruit ripening (during a 72-day period), mainly when the fruits were wrapped. After the storage at 0 degrees C for 72 days, ripening must be induced in order to obtain a homogeneous matur ation. Wrapped fruits at the end of the storage period showed a higher total chlorophyll content. reduced weight loss, and soluble solids.