Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor

The purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of persimmon fruits (Diospyros k aki L.) cv. Giombo. Fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20 degreesC and 95% RH. Chemical and physical characteristics of f ruits were measured for ten days, at two day intervals. Soluble tannin cont ent, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured. This research showed that 24 and 36 h ours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that Fruits exposed for 24 hou rs exhibited better quality. The flesh firmness underwent a linear decrease in terms of time. The best period for consumption of the fruits was placed between the 4(th) and 8(th) day after the treatment. Fruits became edible at the 4(th) day after the treatment, when the content of soluble tannins w as under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.