Dissertations / Theses on the topic 'Persimmon fruit'

Thesis (MScAgric (Horticulture))--University of Stellenbosch, 2010.
ENGLISH ABSTRACT: Persimmon production is new to South Africa with about 700 ha planted to the dioecious, parthenocarpic Triumph cultivar since 1998. Little local expertise is available to assist growers in achieving high yields of high quality fruit and previous research has shown that recipes that are followed in Israel, from where ‘Triumph’ was introduced to South Africa, do not necessarily have any beneficial effect in South Africa. ‘Triumph’ orchards in South Africa are often late in reaching full production. Persimmon trees are generally vigorous and prone to excessive fruit drop, partly due to excessive vegetative growth, especially when young and grown on the very vigorous Diospyros lotus seedling rootstock. The first objective of this study was to evaluate the use of growth retardants and various severities of girdling to increase flower formation, fruit set and yield in vigorous, young ‘Triumph’ orchards. Scoring and girdling improved fruit set and yield in two such orchards and are recommended as tools to improve yield in ‘Triumph’ in South Africa. Strapping, prohexadione-Ca (P-Ca) and paclobutrazol (PBZ) did not increase yield whereas 5 mm bark removal was too severe a treatment and decreased fruit quality in the current season and yield in the following season. None of the treatments had an effect on flower formation or decreased vegetative growth. PBZ, especially as foliar spray, appears to advance fruit maturity. P-Ca at 125 mg L-1 and 250 mg L-1 induced phytotoxicity symptoms and decreased yields in both orchards. However, further research is required before P-Ca and PBZ are completely discarded as treatments to manage vigor in ‘Triumph’ persimmon in South Africa. In contrast to the negative effect of excessive vigor on fruit production, the profitability of orchards is dependent on the rapid growth of trees after planting in order to fill the allotted canopy volume and achieve full production as quickly as possible. Hence, the second objective of this study was to determine optimum levels of irrigation and fertilizer application rates to attain early, high yields in newly planted ‘Triumph’. Fertigation was applied at three levels, viz. ½X, 1X and 2X with 1X being the commercial standard application rate. Irrigation was also applied at these levels without addition of fertilizer. In addition, fertilizer was applied at 0X, ½X and 1X at 1X irrigation level. Tree size increased with an increase in water application rate. Yield also increased linearly with an increase in water application rate due to a linear increase in fruit size. Fertigation and ½X water as well as an increase in fertilizer application rate at 1X irrigation substantially delayed fruit ripening. Hence, careful management of fertilizer and water application rate could be used to extend the harvesting period and, therefore, the marketing window of South African ‘Triumph’. We recommend that the trial be continued for a further few seasons so that the effect of water and fertilizer application rates on fruit quality and storability can be assessed. Fruit set may also be affected as trees reach their mature size with a concomitant increase in shading.
AFRIKAANSE OPSOMMING: Persimmonverbouing is ‘n nuwe bedryf in Suid-Afrika met ongeveer 700 ha van die tweeslagtige, partenokarpiese Triumph cultivar wat sedert 1998 aangeplant is. Min plaaslike kundigheid is beskikbaar om produsente van raad te bedien oor hoe om te werk te gaan om hoë opbrengste van hoë kwaliteit te verkry. Vorige navorsing het getoon dat resepte wat ‘Triumph’ van Israel na Suid-Afrika gevolg het, nie noodwendig suksesvol hier toegepas kan word nie. ‘Triumph’ boorde in Suid-Afrika neig om lank te neem alvorens hul hul maksimum produksievermoë bereik. Persimmons is oor die algemeen baie groeikragtig en geneig tot hoë vrugval, deels as gevolg van hul geil groei, en veral terwyl hulle jonk is en op die uiters groeikragtige Diospyros lotus saailingonderstam geënt is. Die eerste doelwit van hierdie studie was om die invloed van groei inhibeerders en verskillende grade van strafheid van ringelering op blomvorming, vrugset en oesopbrengs in jonk, sterk-groeiende ‘Triumph’ boorde te evalueer. Insnyding en ringelering met ‘n handsaag het vrugset en oeslading in twee groeikragtige boorde verbeter en word aanbeveel as geskikte ingrepe om die oeslading van ‘Triumph’ te verhoog. Draad-ringelering, en aanwending van prohexadione-Ca (P-Ca) en paclobutrazol (PBZ) het nie die opbrengs verhoog nie terwyl die verwydering van `n 5 mm strook bas té aggresief was en die vrugkwaliteit in die seisoen van toediening en opbrengs in die daaropvolgende seisoen verlaag het. Geen van die behandelings het blomvorming geaffekteer of vegetatiewe groei verminder nie. Dit wil voorkom asof PBZ, veral as blaartoediening, vrugrypwording kan versnel. Blare het tekens van fitotoksisiteit getoon na aanwending van P-Ca teen 125 mg L-1 en 250 mg L-1. P-Ca het ook die opbrengs in beide boorde aansienlik verlaag. Verdere navorsing is egter nodig alvorens P-Ca en PBZ sondermeer verwerp word as behandelings om die groei van ‘Triumph’ te beheer. Die winsgewendheid van boorde is afhanklik daarvan dat bome aanvanklik vinnig groei ten einde die toegekende boomryvolume so spoedig moontlik te vul en sodoende so vinnig as moontlik hul vol produksievermoë bereik. Bogenoemde is natuurlik teenstrydig met die negatiewe effek van uitermatige geil vegetatiewe groei op vrugproduksie. Die tweede doelwit van hierdie studie was dus om die optimale vlakke van besproeiing en bemesting te bepaal wat die vroeë aanvang van hoë opbrengste in nuwe ‘Triumph’ boorde sal verseker. Vloeibare bemesting is in kombinasie met besproeiing teen drie vlakke toegedien nl. ½X, 1X en 2X met 1X die kommersiële standaard vlak van toediening. Besproeiing is ook teen hierdie vlakke toegedien sonder dat kunsmis bygevoeg is. Addisioneel hiertoe is bemesting ook toegedien teen ½X, 1X en 2X teen 1X besproeiing. Boomgrootte het toegeneem met `n toename in die vlak van besproeiing. `n Lineêre toename in vruggrootte met ‘n toename in die vlak van besproeiing het ‘n oorsaaklike lineêre toename in opbrengs tot gevolg gehad. Bemesting in kombinasie met besproeiing, ½X besproeiing sonder bemesting, asook `n toename in die bemestingsvlak by 1X besproeiing het vrugrypwording substansieel vertraag. Die omsigtige bestuur van bemesting- en besproeiingsvlakke kan moontlik gebruik word om die oesperiode, en dus die bemarkingsvenster, vir Suid-Afrikaanse ‘Triumph’ te verleng. Ons beveel aan dat die proef vir ‘n vêrdere aantal seisoene voortgesit word sodat die effek van bemesting- en besproeiingsvlakke op vrugkwaliteit en -houvermoë bepaal kan word. Verhoogde oorskaduwing soos wat bome van sekere behandelings hul toegekende spasie bereik en oorskry, kan ook in die toekoms ‘n invloed op vrugset uitoefen.

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第16121号
農博第1857号
新制||農||988(附属図書館)
学位論文||H23||N4591(農学部図書室)
28700
京都大学大学院農学研究科農学専攻
(主査)教授 米森 敬三, 教授 土井 元章, 教授 奥本 裕
学位規則第4条第1項該当

Thesis (MScAgric)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Production of the South African ‘Triumph’ persimmon grown as a counter season supply to European markets declined from 740 ha in 2008 to 550 ha in 2011 due to, among other factors, quality variation observed when the fruit arrives at the market. Variation in fruit quality affects acceptability, hence profitability. The aim of this study was to investigate the effects of time of maturity (influenced by region and paclobutrazol treatment), stage of maturity at harvest (colour), orchard differences and wind on ‘Triumph’ persimmon storage potential (6.5 weeks at -0.5 oC and after 4 days shelf-life at 20 oC) as well as evaluation of near-infrared spectroscopy (NIRs) as an objective tool to sort fruit of various maturity stages. The first study compared storage potential of fruit from an early region treated with paclobutrazol, an untreated early region and a late region harvested at 4 stages of maturity determined by the Perishable Product and Inspection Services (PPIS) persimmon colour chart. Harvesting South African ‘Triumph’ persimmon at colour group 3 (PPIS colour chart values 5-6 compared to commercial harvest at 4-5) demonstrated the potential to improve fruit storage potential regardless of the maturity time. The second trial compared storage potential of fruit harvested at colour group 3 from 4 orchards on each maturity time in the 2012 season and 5 orchards on adjacent farms in the 2013 season. The results demonstrated that, although harvesting fruit at PPIS colour chart values 5-6 improved the general post-harvest quality, significant quality variation resulting from orchard factors could occur. The third trial investigated the effect of wind on storage potential of ‘Triumph’ persimmon fruit by simulating wind and wind damage by blowing trees for 10 min, shaking trees for 2 min, defoliating half of the trees and twisting fruit stalks. Wind simulations increased soft fruit after cold storage, decreased titratable acidity (TA) and total soluble solids (TSS) after shelf-life and delayed fruit colour development after storage and after shelf-life. The effect of wind simulation and simulated damage on storage potential varied per season and should be studied further in more detail. However, orchard practices that reduce wind power may improve quality of stored ‘Triumph’ persimmon fruit. The fourth trial investigated the possibility of using near infra-red spectroscopy (NIRs) as an alternative or complimentary non-destructive fruit sorting tool. Near infra-red (NIR) spectra were obtained over the wavelength range of 800-2500 nm. Flesh firmness, Sinclair (IQ) firmness, TSS, TA and fruit colour were determined using conventional methods after spectral measurements. All measured quality parameters showed that PPIS colour chart alone may not categorise fruits into precise distinctive maturity stages. NIR calibration and validation models proved that NIRs predicts TSS and fruit colour throughout post-harvest storage of ‘Triumph’ persimmon fruit. In conclusion, this study found that harvesting South African ‘Triumph’ persimmon at PPIS colour chart values 5-6, orchard management for post-harvest quality, reducing wind damage and using NIRs as complimentary maturity indexing tool may improve storage potential of the South African ‘Triumph’ persimmon fruit.
AFRIKKANSE OPSOMMING: Die produksie van Suid-Afrikaanse ‘Triumph’ persimmons om die Europese markte te voorsien gedurende die tyd van die jaar wanneer daar geen vrugte op die mark is nie, het afgeneem vanaf 740 ha in 2008 tot 550 ha in 2011. Een van die faktore wat ‘n rol gespeel het in die afname van produksie is die variërende kwaliteit van vrugte op die mark. Vrugkwaliteit variasie affekteer die bemarkbaarheid van vrugte, en dus winsgewendheid. Die doel van die studie was om die effek van tyd van oesrypheid (soos bepaal deur kleur en beïnvloed deur produksie area en paclobutrazol behandeling), boordvariasie en wind op ‘Triumph’ persimmon opberging (6 weke en 3 dae by -0.5 oC) en rakleeftyd (4 dae by 20 oC) te bepaal. Die studie het ook die geskiktheid van naby-infrarooi spektroskopie (NIRs) as ‘n objektiewe sorteringsinstrument van verskeie rypheidsstadia getoets. Die eerste proef vergelyk opbergingspotensiaal van vrugte uit ‘n vroeë produksie area behandel met paclobutrazol, onbehandelde vrugte uit ‘n vroeë produksie area, en vrugte uit ‘n laat produksie area geoes by 4 verskillende stadia van rypwording soos bepaal deur die Bederfbare Produkte en Inspeksie Dienste (Perishable Product and Inspection Services (PPIS)) se persimmonkleurkaart. Die oes van Suid-Afrikaanse persimmons by kleurkaartgroep 3 (PPIS kleurkaart waardes 5-6 in vergelyking met kommersiële oes by 4-5) het die potensiaal om vrugopbergbaarheid te verbeter onafhanklik van produksie area. Die tweede proef vergelyk opbergbaarheid van vrugte van 4 boorde in elke rypwordings tyd / area (2012 seisoen) en 5 boorde op aangrensende plase (2013 seisoen) wat by kleurgroep 3 geoes is. Die resultate demonstreer dat alhoewel vrugkwaliteit na-oes beter behou word wanneer vrugte by PPIS kleurkaartwaardes van 5-6 ge-oes word, betekenisvolle kwaliteitsvariasie bestaan as gevolg van boordverskille. Die derde proef ondersoek die effek van gesimuleerde wind en windskade op die opbergbaarheid van ‘Triumph’ persimmonvrugte. Dit is gedoen deur bome vir 10 min te blaas met lug met behulp van ‘n kommersiële boordspuitpomp, hard te skud vir 2 min, deur die helfte van die blare te stroop, en deur die vrugstele te wring. Windsimulering verhoog die persentasie sagte vrugte na koueopberging, verminder titreerbare sure (TS) en totale oplosbare vastestowwe (TOVS) na rakleeftyd en vertraag vrugkleurontwikkeling na opberging en rakleeftyd. Die effek van windsimulering en geassosieerde skade op opbergbaarheid het baie gevarieer tussen seisoene en moet verder en in meer detail bestudeer word. Boordpraktyke wat windkrag verminder mag egter ‘n verbetering in die kwaliteit van ‘Triumph’ persimmonvrugte tot gevolg hê. Die vierde proef bestudeer die geskiktheid van NIRs as ‘n alternatiewe of aanvullende niedestruktiewe vrugsorteringsapparaat. NIR spektra is ingesamel tussen 800-2500 nm. Fermheid, Sinclair (IQ) fermheid, TOVS, TA en vrugkleur is bepaal deur konvensionele metodes na spektrale metings. Alle vrugkwaliteitsparameters het gewys dat die PPIS kleurkaart nie alleen die vrugte in presiese rypheidsklasse kan indeel nie. NIR kalibrasie en validasie modelle bewys dat NIRs TOVS en vrugkleur ‘Triumph’ persimmon na-oes kwaliteit kan voorspel. In gevolgtrekking het die studie bevind dat die oes van Suid-Afrikaanse persimmonvrugte by PPIS kleurkaartwaardes van 5-6, boordbestuurspraktyke vir die behoud van na-oes kwaliteit, windskade vermindering en die gebruik van NIRs as ‘n aanvullende rypheidsindekseringsapparaat die opbergingsvermoë van Suid Afrikaanse ‘Triumph’ persimmons mag verbeter.

Revised; Originally Published: 2000
7 pp.
The mid elevations (3,500 to 6,000 feet) in Arizona can be ideal for growing tree fruit. Site selection can make a pronounced effect on how well fruit will grow and produce. The warmer the site the greater the chance of success. Areas where cold air settles are a poor choice for tree fruit production. Variety selection is very important for good fruit production.February and March are the best months to plant bare root trees, although they can be planted anytime during the dormant season. Try to plant 30 days before bud break. Containerized plants are best planted in late September through early October. The open center pruning system allows for more sunlight to reach all the branches of the tree. Whereas the central leader is used with those trees that are less vigorous. Training trees when young is an important step in ensuring a strong scaffold system when bearing. Fruit thinning helps to control fruit size and consistent bearing. Proper fertilization, irrigation, and pest control will promote healthy productive trees.

O Brasil é um dos três maiores produtores mundiais de frutas, com uma produção que supera os 39 milhões de toneladas, com grande participação no mercado externo e crescente participação no mercado interno. Entretanto, não basta apenas ter quantidade, a qualidade e inocuidade do alimento são quesitos cada vez mais exigidos pelos consumidores. Tem-se conhecimento que produtos in natura podem apresentar contaminantes microbiológicos e a refrigeração é tipicamente utilizada para retardar o desenvolvimento microbiano nos produtos frescos. Microrganismos psicrotróficos, como Listeria monocytogenes, são capazes de se desenvolverem sob refrigeração. Esta bactéria é um importante patógeno causador de doenças transmitidas por alimentos e, devido a gravidade da doença e a elevada taxa de mortalidade em indivíduos suscetíveis, vem merecendo a atenção de microbiologistas de alimentos e profissionais da área da saúde. Nas frutas de baixa acidez, dentre as quais está o caqui (Diospyros kaki), L. monocytogenes pode ainda ter condições para sobreviver e se multiplicar, pois esta fruta não é submetida a tratamentos fitossanitários pós-colheita. Em muitos países, incluindo o Brasil, o caqui é consumido com a casca, logo, uma provável contaminação externa torna a situação ainda mais crítica com relação a inocuidade do produto. Assim sendo, este estudo teve como objetivos: (1) verificar a incidência de L. monocytogenes na casca de caquis (Diospyros kaki) \'Fuyu\' e \'Rama Forte\'; (2) estudar a sobrevivência e multiplicação daquele patógeno na casca e na polpa dessa fruta em diferentes tempos e temperaturas de incubação; (3) e obter parâmetros de crescimento (a duração da fase lag, o tempo de geração e a taxa de crescimento exponencial). A pesquisa de incidência de L. monocytogenes na superfície dos caquis foi realizada durante os meses de março a julho nos anos de 2005 e 2006. As amostras foram coletadas no comércio varejista na região de Campinas, interior do Estado de São Paulo, e no atacado, sendo o CEAGESP o local escolhido para esse último tipo de coleta. Um total de 582 frutos foram analisados pelo sistema Bax®, que é um método baseado na Reação em Cadeia da Polimerase (PCR). A habilidade desse patógeno se desenvolver nas duas variedades de caqui estudadas também foi verificada na polpa e na casca das frutas em diferentes tempos de incubação e a temperaturas de 10ºC, 20ºC e 30ºC. Os parâmetros de crescimento de L. monocytogenes (duração da fase lag, taxa de crescimento exponencial e tempo de geração) foram obtidos a partir dos dados experimentais. A pesquisa de incidência revelou ausência de L. monocytogenes nas cascas das frutas. Os dados de crescimento obtidos para o patógeno indicam que este pode sobreviver e se multiplicar tanto na polpa quanto na casca dos caquis \'Fuyu\' e \'Rama Forte\', e que a baixa temperatura pode retardar o seu crescimento, mas não evitá-lo.
Brazil is among of the three biggest fruit producer in the world, with a production that is over 39 million tons, a relevant participation in the international market and an increasing participation in the domestic market. However, beyond quantity the quality and safety of food are issues equally demanded by consumers. It has been known that in natura products can contain microbiological contaminants and cooling is normally used to retard microbial development in fresh produce. Psychotrophic microorganisms, such as Listeria monocytogenes, are able to develop under refrigeration. This bacterium has been recognized as an important foodborne pathogen and, due to the severity of the disease and the high mortality in susceptible individuals, it has been deserving the attention of food microbiologists and health professionals. In fruits of low acidity, in which persimmon fruit is included, L. monocytogenes can have conditions to survive and to multiply, because it is not submitted to post harvest treatments. In many countries, including Brazil, persimmon is consumed with its skin, so an external contamination may make the situation even more critical with respect to the product safety. So the objectives of the present study were: (1) to verify the incidence of L. monocytogenes on the skin of \'Fuyu\' and \'Rama Forte\' persimmons (Diospyros kaki) fruits; (2) to study the survival and multiplication of that pathogen on the skin and in the pulp of this fruit at different times and temperatures of incubation; (3) to obtain kinetic values (lag phase duration, generation time and exponential growth). The incidence of L. monocytogenes on the skin of persimmon was verified from March to July in the years of 2005 and 2006. Samples were collected from retail in the city of Campinas, State of Sao Paulo, and from wholesale CEAGESP. A total of 582 fruits were analyzed using the Bax® System, which is a method based on Polymerase Chain Reaction (PCR). The ability of this pathogen to develop in both varieties of persimmons studied was also verified on the surface and in the pulp of the fruits at different times of incubation and at 10ºC, 20ºC and 30ºC. Kinetic values of L. monocytogenes (lag phase duration, generation time and exponential growth) were obtained from experimental data. The incidence survey showed the absence of L. monocytogenes on the skin of the fruit. The growth data showed that this pathogen can grow on the surface as well in the pulp of the \'Fuyu\' and \'Rama Forte\' persimmon fruits and that low temperatures can reduce the generation rate but does not inhibit its growth.

On étudie les potentialités d'action de la consommation de jus de fruits et de vins riches en polyphénols sur modèle pathologique de stress oxydant, l'athérosclérose précoce, d'origine nutritionnelle, ainsi que leur effet protecteur spécifique vis à vis de cette pathologie. Dans une première partie expérimentale, nous avons analysé les polyphénols de trois variétés de jus de framboises (Cardinal, Glen Ample et Tulameen) et deux vins (Kaki et Merlot) par HPLC. Nous avons identifié et quantifié les composants phénoliques de la famille des anthocyanes et des ellagitanins, les deux constituants majeurs des polyphénols de framboise. Leurs compositions diffèrent significativement, en particulier entre Glen Ample et Tulameen. Concernant les vins, les flavan-3-ols (monomères et oligomères) ont été analysés. Les concentrations de chaque composant étaient fondamentalement différents entre les deux vins, sauf pour les dimères. Ceci nous a conduit à aborder l'étude in vivo sur hamster syrien doré recevant un régime riche en lipides et cholestérol, et carencé en antioxydants alimentaires. L'ingestion de Glen Ample (équivalent à 250 mL de jus de framboise par jour pour une homme de 70 kg) inhibe les facteurs pro-oxydants et améliore le statut antioxydant alors que le jus Tulameen a un effet protecteur contre la dyslipidémie. Ces effets peuvent être liés aux ellagitanins et anthocyanes respectivement. Nous avons montré que la consommation de vin à dose nutritionnelle (équivalent à 2 verres par repas pour un homme de 70 kg) améliorait la réactivité vasculaire, la dyslipidémie et le statut antioxydant. Parmi ces effets bénéfiques, aucune différence n'apparaît entre le vin de kaki et le Merlot, ce qui suggère que les dimères de procyanidines sont impliqués dans les effets biologiques des polyphénols
The purpose of this study is to explore the potential of fruit juices and wines consumption rich in polyphenol on pathological models of oxidative stress, diet-induced early atherosclerosis, and to research their specific protective effect against the pathology.In the first part of this work we analyzed the polyphenols in three varieties of raspberry juices (Cardinal, Glen Ample and Tulameen) and two wines (Persimmon and Merlot) by HPLC. We identified and quantified phenolic components of anthocyanins and ellagitannins family, the two major constituents in raspberries polyphenols. Their compositions differed significantly especially between Glen Ample and Tulameen. For wines, flavan-3-ols (monomers and oligomers) were analyzed. Concentrations of each component were fundamentally different in two wines except for procyanidin dimers.These results led us to address in vivo studies on Syrian Golden hamsters fed a high-fat, high-cholesterol diet deprived in dietary antioxidants. Consumption of Glen Ample (equivalent to 250 mL of raspberry juice per day for a 70 kg human) inhibits pro-oxidant factors and improves antioxidant status whereas Tulameen shows a protective effect against dyslipidemia which may be due to its ellagitannins and anthocyanins respectively.Nutritional dose of wines (equivalent to 2 glasses of wine per meal for a 70 kg human) improves vascular reactivity, dyslipidemia and antioxidant status. No difference appeared between persimmon and merlot wine antioxidant properties suggesting that procyanidin dimers are implicated in the biological effects of polyphenols

En esta tesis se realizó la identificación y caracterización de los microorganismos (levaduras y bacterias acéticas) asociados a la producción de vinagres de diferentes frutas con el fin de seleccionar posibles cultivos starters para tener un mejor control del proceso. Se elaboraron vinagres a partir de uva, caqui, fresa y arándano por el método superficial principalmente, aunque, también, se utilizaron diferentes métodos sumergidos. Tras los estudios ecológicos, se realizaron pruebas de inoculación tanto para levaduras como para bacterias acéticas. En general, la inoculación resultó en una clara reducción en el tiempo de producción siendo algunas de las cepas seleccionadas buenas candidatas para utilizarse a nivel industrial. Por otra parte, a nivel tecnológico, se evaluaron diferentes diseños de barricas para mejorar la producción de vinagre por el método superficial. El aumento de la superficie de contacto con el aire es el principal parámetro a modificar para reducir el tiempo de acetificación.
In this thesis, the identification and characterization of microorganisms (yeasts and acetic acid bacteria) associated with the production of different fruit vinegars were carried out in order to select potential starter cultures to have better control of the process. Vinegars from grapes, persimmon, strawberry and highbush blueberry were mainly produced by surface method, but also submerged and Schützenbach methods were tested. After the ecological studies, inoculation tests with yeast and acetic acid bacteria were performed. Overall, inoculation improved the kinetics, shortening the time needed for the vinegar production. Furthermore, some of the strains tested could be good candidates to be used as starter cultures at industrial level. On the other hand, at technological level, the use of wood barrels with a higher air-contact surface facilitated the development of AAB, which is necessary to reduce the acetification time in traditional vinegar production (surface method).

Tesis por compendio
[ES] En las últimas dos décadas, la producción de caqui en España ha aumentado exponencialmente y la superficie de cultivo se ha multiplicado casi por ocho. En la actualidad, la producción de caqui está centralizada en el cultivar 'Rojo Brillante', que es mundialmente apreciado. Sin embargo, esta centralización supone una importante limitación comercial. En la presente Tesis se abordan dos objetivos principales: 1) Optimización de la tecnología pre y postcosecha con el fin de garantizar la calidad del caqui 'Rojo Brillante' durante la frigoconservación y el transporte a mercados internacionales. 2) Evaluación del comportamiento bajo condiciones mediterráneas de variedades introducidas de otras regiones productoras con el fin de ampliar el rango varietal de caqui. El primer objetivo de esta Tesis se logró a través de los estudios presentados en los Capítulos I al V. El segundo objetivo se abordó en los Capítulos VI y VII. En el Capítulo I se esclarecieron las causas del pardeamiento interno del fruto en los envíos a los mercados internacionales. La temperatura a la que se expone la fruta inmediatamente tras la aplicación del tratamiento de desastringencia con altas concentraciones de CO2 se identificó como el principal factor implicado en esta alteración. Los resultados obtenidos mostraron que esta alteración se puede evitar mediante la implementación de un período de atemperado de 24 h después del tratamiento con CO2, antes de conservar las frutas a bajas temperaturas. En el Capítulo II se evaluó la eficacia de un tratamiento de desastringencia recientemente patentado basado en la aplicación de una nueva cera que contiene etanol en su formulación. Los resultados mostraron que esta cera podría ser una alternativa al tratamiento convencional de desastringencia con altas concentraciones de CO2 cuando la fruta se envía a mercados lejanos a bajas temperaturas. La aplicación de la nueva cera antes de conservación en frío provocó la pérdida de astringencia de la fruta tras 30 días a 0 °C, preservando la firmeza y la calidad interna. Los resultados del Capítulo III demostraron que la realización de dos aplicaciones de ácido giberélico (AG) en precosecha permite retrasar el proceso de maduración de la fruta en el árbol con respecto a una sola aplicación. La combinación de AG en precosecha y 1-metilciclopropeno (1-MCP) en postcosecha resultó en una mayor calidad del fruto durante la frigoconservación en comparación con la aplicación únicamente de 1-MCP. Además, la fruta tratada con múltiples aplicaciones de AG mostró una firmeza ligeramente mayor tras de conservación a baja temperatura. En el Capítulo IV se demostró que, paralelamente al retraso de la maduración, el tratamiento con AG también retrasa la senescencia del cáliz, incrementando la calidad externa del fruto. La senescencia del cáliz durante la maduración del fruto se relacionó con una disminución de los parámetros de fluorescencia de clorofila (Fo, Fm y Fv/Fm). En el Capítulo V se estudiaron las condiciones óptimas de almacenamiento del caqui producido bajo cultivo ecológico. Según los resultados, no se deben almacenar los frutos cosechados con firmeza inferior a 30 N. La calidad del fruto durante la conservación dependió de las condiciones de almacenamiento, momento de aplicación del tratamiento de deastringencia y estado de madurez inicial. Por último, en los Capítulos VI y VII se abordó la evaluación bajo condiciones mediterráneas de 14 variedades de caquis no-astringentes procedentes de otros países. Se identificaron las variedades tempranas y tardías que pueden ser potencialmente interesantes para ampliar el período de cosecha en nuestra región. Los estudios postcosecha mostraron que todas las variedades estudiadas presentan una buena aptitud para ser comercializadas en los mercados nacionales y europeos. Sin embargo, la sensibilidad a los daños por frío que presentaron algunas de las variedades estudiadas podría limitar su comercialización a países de ultramar. Además, se observó que la respuesta al tratamiento con 1-MCP, para el control de los daños por frío, dependió en gran medida de la variedad.
[CA] En les últimes dues dècades, la producció de caqui a Espanya ha augmentat exponencialment i la superfície de cultiu s'ha multiplicat quasi per huit vegades. En l'actualitat, la producció de caqui està centralitzada en el la cultivar 'Rojo Brillante', que és mundialment apreciat. Malgrat això, aquesta centralització suposa d'una banda una important limitació comercial, ja que la producció es concentra en un període de collita relativament curt i, d'altra banda implica un alt risc fitosanitari. En la present Tesi s'aborden dos objectius principals: 1) Optimització de la tecnologia pre i postcollita amb la finalitat de garantir la qualitat del caqui 'Rojo brillante' durant la frigoconservació i el transport a mercats internacionals. 2) Avaluació del comportament de varietats introduïdes d'altres regions productores sota condicions mediterrànies amb la finalitat d'ampliar el rang varietal de caqui. En el Capítol I es van esclarir les causes de l l'enfosquiment intern. La temperatura a la qual s'exposa la fruita immediatament després de l'aplicació del tractament de desastringència amb altes concentracions de CO¿ es va identificar com el principal factor implicat en aquesta alteració. Els resultats obtinguts van mostrar que aquesta alteració es pot evitar mitjançant la implementació d'un període de temperat de 24 h després del tractament amb CO¿, abans de transferir la fruita a baixes temperatures. En el Capítol II es va avaluar l'eficàcia d'un tractament de desastringència recentment patentat basat en l'aplicació d'una nova cera que conté etanol en la seua formulació en caquis 'Rojo Brillante' i 'Triumph'. Els resultats van mostrar que aquesta cera podria ser una alternativa al tractament convencional de desastringència amb altes concentracions de CO¿ quan la fruita s'envia a mercats llunyans a baixes temperatures. L'aplicació de la nova cera abans de conservació en fred va provocar la pèrdua d'astringència de la fruita després de 30 dies a 0 °C, preservant la fermesa i la qualitat interna. Els resultats del Capítol III van demostrar que l'aplicació de dos tractaments d'àcid giberèlic (AG) en precollita permet retardar el procés de maduració de la fruita en l'arbre respecte a una sola aplicació. La combinació de AG en precollita i 1-metilciclopropeno (1-MCP) en postcollita va incrementar la qualitat del fruit durant la frigoconservació en comparació amb l'aplicació únicament de 1-MCP. A més, la fruita tractada amb múltiples aplicacions de AG va mostrar una fermesa lleugerament major després de conservació a baixa temperatura; no obstant això, una sola aplicació de AG també va ser eficaç per a previndre la manifestació de danys per fred en la fruita. En el Capítol IV es va demostrar que, paral·lelament al retard de la maduració, el tractament amb AG també retarda la senescència del calze, incrementant la qualitat externa del fruit. La senescència del calze durant la maduració del fruit es va relacionar amb una disminució dels paràmetres de fluorescència de clorofil·la (Fo, Fm i Fv/Fm). En el Capítol V es van estudiar les condicions òptimes d'emmagatzematge del caqui produït baix cultiu ecològic. D'acord amb els resultats obtinguts, no s'han d'emmagatzemar els fruits collits amb fermesa inferior a 30 N. La conservació del fruit va dependre de les condicions d'emmagatzematge, moment d'aplicació del tractament de desastringència i estat de maduresa de la fruita. Finalment, en els Capítols VI i VII es va abordar l'avaluació de 14 varietats de caquis no-astringents. Es van identificar les varietats primerenques i tardanes que poden ser potencialment interessants per a ampliar el període de collita. D'altra banda, els estudis postcollita van mostrar que totes les varietats estudiades presenten una bona aptitud per a ser comercialitzades en els mercats nacionals i europeus. No obstant això, la sensibilitat als danys per fred que van presentar algunes de les varietats estudiades podria limitar la seua comercialització a països d'ultramar. A més, es va observar que la resposta al tractament amb 1-MCP, per al control dels danys per fred, va dependre en gran manera de la varietat.
[EN] In the last two decades, persimmon production in Spain has increased exponentially and the cultivation area has expanded almost eight-fold. The current production of persimmon is focused on the cultivar 'Rojo Brillante', which is appreciated worldwide due to the high quality of the fruit. Nevertheless, centralized production of this single cultivar implies a major commercial limitation as its high volume of production is concentrated in a relative short harvesting period. Furthermore, it also implies a high phytosanitary risk. In this context, this Thesis addresses two main objectives: 1) Optimization of pre- and postharvest technology in order to guarantee the quality of 'Rojo Brillante' persimmon after cold storage and transportation to overseas markets. 2) Evaluation of the behavior of foreign varieties of persimmon under Mediterranean conditions in order to extend the varietal range. The first objective of this Thesis was tackled through the studies presented in Chapters I to V. The second objective was covered in Chapters VI and VII. Chapter I dealt with the causes of internal browning disorder manifested after cold shipment of 'Rojo Brillante' persimmons to overseas markets. The temperature to which fruit is exposed immediately after CO2 deastringency treatment was identified as the main factor involved in this alteration. Our results showed that this disorder can be avoided by implementing an attemperation period of 24 h after the CO2 treatment, before transferring fruit to cold storage. In Chapter II, the effectiveness of a recently patented deastringency treatment based on applying a new wax containing ethanol was assayed in 'Rojo Brillante' and 'Triumph' persimmons. The use of this new ethanol-based wax could be a potential alternative to the conventional CO2 deastringency treatment when the fruit are sent to distant overseas markets at low temperatures. Application of the new wax before cold storage led to loss of fruit astringency after 30 days at 0 °C while preserving fruit firmness and internal quality. The results of Chapter III demonstrated that two applications of gibberellic acid (GA) made it possible to delay the fruit maturity process on the tree more than with just a single application. The combination of GA and 1-methylciclopropene (1-MCP) preserved the fruit quality better than with the application of 1-MCP alone during cold storage. Moreover, the fruit treated by multiple GA applications showed a slightly higher firmness after cold storage. However, a single GA application was also effective in preventing the manifestation of chilling injury (CI) in fruit. Chapter IV demonstrated that in parallel to delaying maturity, the GA treatment also delayed calyx senescence, which meant that the fruit preserved a good appearance. The calyx lobe senescence during fruit ripening was linked to a decrease in all Chlorophyll Fluorescence Imaging (CFI) parameters (Fo, Fm, and Fv/Fm). Chapter V addressed the optimization of storage conditions for organic persimmons. According to our results, fruit harvested with a firmness lower than 30 N must not be stored. Fruit harvested with a higher level of firmness could be stored for up to three weeks depending on the storage conditions, the moment of application of the CO2 deastringency treatment, and the stage of fruit maturity. The longest storage period (3 weeks) was achieved when fruit were harvested with a firmness of around 45 N, submitted to CO2 treatment and then stored at 15 °C. Finally, 14 foreign varieties grown under Mediterranean conditions were evaluated to identify early- and late-season varieties with potential to extend the harvesting period. This is presented in Chapters VI and VII. In general, all the evaluated varieties fulfilled the quality criteria to be commercialized in domestic and European markets. However, sensitivity to CI was variety dependent and response to 1-MCP treatment was also observed to depend on the variety.
This study has been supported by the Instituto Nacional de Tecnología Agraria y Alimentaria de España (INIA) and Fondo Europeo de Desarrollo Regional (FEDER) through the projects RTA 2013-00043-C02-01 and RTA2017-00045-C02-01. In addition, it has been supported by the Valencian Institute for Agricultural Research (Project N° 51910). This study has also been founded by the Consellería de Educación, Investigación, Cultura y Deporte de la Comunidad Valenciana (project GV/2016/183). Ayoub Fathi Najafabadi thanks the INIA for grant FPI-INIA #43 (CPD2015-0151). The authors thank Fomesa Fruitech S.L.U. and Natural Hand S. L. for their technical support, Cooperativa Agrícola Ntra Sra de Loreto for its technical support and for making the plots and fruit used in this study available and Plant Production Department (Instituto Valenciano de Investigaciones Agrarias) for providing the fruit weight data and the photographs of the different varieties.
Fathi Najafabadi, A. (2021). Optimization of postharvest Technology for "Rojo brillante" Persimmon and Introduction of New Varieties in the Mediterranean Area [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/171252
TESIS
Compendio

La thérapie photodynamique (PDT) est une technique utilisée cliniquement pour traiter certaines maladies de la peau, la dégénérescence maculaire liée à l’âge et certains types de cancer. Elle fait intervenir trois composants : une molécule photosensible ou photosensibilisateur (PS), la lumière et l’oxygène. Après administration du PS, celui-ci va se localiser plus ou moins sélectivement dans les zones tumorales où il est alors activé par irradiation lumineuse à une longueur d’onde et une puissance données. Ceci engendre la formation d’espèces réactives de l’oxygène (ROS) très réactives, dont l'oxygène singulet1 O2, qui entraînent la destruction des tissus tumoraux par nécrose ou apoptose. Afin d’améliorer la sélectivité du traitement, différentes pistes sont actuellement exploitées dont l’élaboration de « photodynamic molecular beacons » (PMB). Dans un PMB, le photosensibilisateur (PS) est associé via un peptide à un inhibiteur 1O2, appelé quencher. Ce quencher inhibe la formation d’1O2 tant que le composé n’a pas atteint sa cible. Une fois la zone cancéreuse atteinte, des enzymes spécifiques clivent le peptide, libérant ainsi le PS qui retrouve alors sa capacité à former de l’1O2. Trouver un couple PS/quencher adéquat reste un challenge en PDT. Les propriétés photophysiques particulières des caroténoïdes et leur aptitude à inhiber la production d’1O2 font de ces derniers des quenchers potentiellement utilisables pour l’élaboration de PMBs. Chez les plantes, les caroténoïdes (carotènes et xanthophylles) sont des pigments associés à la photosynthèse, qui ont deux rôles principaux : un rôle de collecteur de lumière et un rôle photoprotecteur en protégeant le(s) système(s) photosynthétique(s) contre les dommages photooxydatifs liés à une exposition trop intense à la lumière. Ceci s’opère, entre autre, via le cycle des xanthophylles. Cette aptitude à capter de l’énergie présente un intérêt potentiel à ne pas négliger dans la perspective de la conception de PMB utilisables en thérapie photodynamique. Dans le cadre de cette thèse en co-tutelle avec la Faculté des Sciences de Bizerte nous avons ciblé les caroténoïdes présents dans trois fruits produits en Tunisie à savoir les kakis (Diospyros kaki L.), les abricots (Prunus armeniaca L.) et les pêches (Prunus persica L.) connus pour leur richesse globale en ces pigments. Divers procédés d’extractions ont été étudiés : (i) L’extraction de type Soxhlet par solvants organiques à pression atmosphérique, utilisée comme référence, (ii) l'extraction accélérée par solvant organique (ASE : Accelerated solvent Extraction) effectuée sous pression, enfin (iii) l'extraction par CO2 supercritique avec l’éthanol comme cosolvant. Pour ces deux derniers procédés, une approche par plan d’expériences (surfaces de réponses) a été utilisée pour identifier les facteurs clé et les conditions optimales d’extractions de divers caroténoïdes (pression, température, débit, % de cosolvant, temps, nombre de cycles). L'analyse par chromatographie liquide à haute performance couplée à la détection UV-Visible et à la spectrométrie de masse a ensuite permis l'identification et la quantification des caroténoïdes présents dans les extraits obtenus, permettant ainsi de comparer les profils caroténoïdiques propres à chaque fruit et les performances de chaque procédé d’extraction. Cette étude ayant révélé un profil caroténoïdique particulièrement intéressant chez le kaki par rapport aux autres fruits, une extraction et une purification des caroténoïdes de ce fruit par chromatographie liquide haute pression préparative a ensuite été effectuée afin de disposer d’une quantité suffisante de chaque caroténoïde, et parfois de leurs isomères conformationnels, en vue de l’étude de leurs propriétés photophysiques (absorption, émission de fluorescence, inhibition d’1O2) et de l’évaluation de leur intérêt potentiel en tant que quencher d’1O2 dans un édifice de type PMB
Photodynamic therapy (PDT) is a clinically used technique for treating skin diseases, age-relatedmacular degeneration but mainly some types of cancer. PDT involves three components: a photosensitive molecule named photosensitizer (PS), light and oxygen. After administration of the PS, this one will be located more or less selectively in tumoral regions where it is activated by light irradiation at appropriate wavelength and power. This leads to the formation of highly reactive and cytotoxic reactive oxygen species (ROS), especially singlet oxygen, resulting in the destruction of the tumor by necrosis or apoptosis. To improve the treatment selectivity, different strategies are being exploited, one of which is the development of "photodynamic molecular beacons" (PMB). In PMB the photosensitizer is linked via a peptide to an inhibitor of 1O2 (quencher). This quencher inhibits the formation of 1O2 as long as the compound has not reached its target, namely cancer cells. In order to inhibit the toxicity of the PS in non-target cells and restore toxicity only close to the biological target, it is necessary to find an adequate PS/quencher couple. This remains a challenge for PDT. Carotenoids are interesting candidates due to their specific photophysical properties and ability to inhibit 1O2, which makes them potential quenchers for building PMBs. In plants, carotenoids (carotenes and xanthophylls) are pigments involved in the photosynthesis, in which they play two main roles: a light collecting role and a protecting role by preserving the photosynthetic systems against photoxydative damages induced by a too intense light exposure. This protection can for instance occur via the well-known xanthophylls cycle. This capacity to catch energy presents a potential interest that should not be neglected in the framework of the design of PMBs usable in photodynamic therapy. Within the framework as part of this PhD thesis in Cotutelle with the Faculty of Sciences of Bizerte, we focused on carotenoids from three fruits produced in Tunisia: persimmon (Diospyros kaki L.), apricot (Prunus armeniaca L.) and peache (Prunus persica L.), known for their global richness in these natural pigments. Three extraction processes were investigated: (i) the Soxhlet extraction based on the use of organic solvent at atmospheric pressure and used as reference, (ii) the accelerated solvent extraction (ASE) using organic solvent under high pressure, and (iii) the supercritical fluid extraction (SFE) using supercritical CO2 and ethanol as cosolvent. For these two last processes, a design of experiments (Surface Response Design) was used to identify the key factors and optimal extraction conditions of various carotenoids (pressure, temperature, flow, % cosolvent, time, number of cycles). Then, HPLC-PDA coupled with mass spectrometry (MS) enabled the identification and quantification of carotenoids from the extracts. Thus it was possible to compare the profiles in carotenoids content from each fruit as well as the performances of each extraction process. This study showed that the carotenoidic profile in the persimmon was the most interesting as compared to the profiles in the two other fruits. Extraction and purification of the carotenoids from persimmon by preparative high pressure liquid chromatography were then performed in order to have a sufficient amount of each carotenoid and sometimes of their conformational isomers. We finally performed a study of their photophysical properties (absorption, fluorescence emission, 1O2 inhibition) in order to evaluate their potential as 1O2 quencher in molecular construction such as a PMB

碩士
國立中興大學
園藝學系
88
Summary Diospyros japonica and D. kaki cv. ''Niou Shin'' have been used as rootstock to observe their grafting compatibility with D. kaki cv.'' Fuyu'',and the fruit quality at various orchards in different altitudes in Miao-Li conty, Taiwan. The flower buds of ''Fuyu'' were also grafted on the shoots of ''Niou Shin''， to observe the growth of shoots and fruit development in the lower altitudes. The results include as follow. 1. the compatibility between ''Niou Shin'' and ''Fuyu'' is better than D. japonica / ''Fuyu'' did. 2. Top-workings of flower buds of ''Fuyu'' on ''Niou Shin'' are not as sucessful as pear did ,fruit settings are poor, even ''Fuyu'' shoots are easy to die back in next growing season. 3. Hydrogen cyanamide is effective to break bud dormancy of ''Fuyu'' shoot in orchards located at lower altitude. 4. Fruits bagged with brown paper bags having 85 ~ 90 % shade in full sun radiation during in fruit maturation stage may have lower soluble solid content and lighter skin color of fruit. To use PE net bags with shading 15 % , may increase the fruit qulity , also protect the fruit of kaki from the damage of fruit fly and squirrels.

碩士
國立中興大學
園藝學系所
106
The experiment used 17 cultivars of persimmon leaves as materials. Expect to find out whether the fruit has astringency related indicators. Comparison between the mineral elements concentration of astrigent persimmon to non-astrigent persimmon leaves. Non-astrigent persimmon has higher the iron element than the astrigent persimmon, but no significant difference in other elements. Persimmon cultivars vary widely, but different properties are observed even with the same variety, for example, some astringent persimmon cultivars have high concentrations of soluble tannins while others have low concentrations; the same observation can be made on non-astrigent persimmon as well. Therefore, it is impossible to directly determine base on the leaves whether the plant was astringent or non-astringent persimmon with a single trait. Change of soluble tannin content during persimmon fruit growth in ‘Fuyu’ and ‘Hachiyagaki’, the soluble tannin concentration of astringent persimmon is higher than that of non-astringent persimmon. The concentration of soluble tannins gradually decreased as the growth of fruits. The content of total phenolic compounds, copper, and nitrogen in the ‘Hachiyagaki’ are higher than ‘Fuyu’ persimmon fruits during growth. The element of zinc and calcium in ‘Fuyu’ is higher than ‘Hachiyagaki’. The element of iron in the late fruit stage was higher in ‘Fuyu’ than that of ‘Hachiyagaki’; the element of manganese in ‘Hachiyagaki’ was higher than ‘Fuyu’. The soluble tannin concentration may interact with the element of copper. It has been reported that tannins adsorb copper ions, therefore the astringent persimmon was high in copper ions and may be affected by tannins. After the vacuum deastringency treatment of ‘Bull Heart’ persimmon, the peel will appear brown, so the concentration of essential plant nutrients in different orchards was analyzed. The content of manganese in B orchards was observed to be low, which may be related to the browning index of persimmon fruits in 2016. However, repeated test in 2017 found that manganese content and browning of peel may not be directly correlated. Vacuum treatment of time and temperature will affect, the degree of fruit deastringency. When vacuumed for 24 hours, persimmon fruit would not be deastringent. However, with at least 48 hours of vacuum time, the persimmon fruits will become deastringent. If the deastringent temperature was 20°C or 40°C, deastringent will not occur, and the optimal temperature was 30°C or 33°C. Delaying time deastringent and heat treatment could reduce the occurrence of fruit browning, but delayed deastringent time would cause the softening of the fruit. However, when the hot water was treated at 50°C for 15 and 30 minutes or the hot air was treated at 50°C for 3 hours, the fruit would be damaged by heat injury. Vacuum treatment and ethylene inhibitor 1-MCP complex treatment could maintain the firmness of persimmon fruits if slow down the decrease firmness of fruit would have better the flavor and taste and persimmon fruits to be stored longer. The content of malondialdehyde increased after the fruit was deastringent, and malondialdehyde caused membrane lipid peroxidation induced browning of persimmon fruits. Hot water treatment by 50°C for 15 and 30 minutes was able to reduce browning index and the content of malondialdehyde. The phenylalanine lyase activity was negatively correlated with the browning index. When the phenylalanine lyase activity was high, the browning index was lower. The browning index was affected by temperature, as the fruit was stored at 25°C after being vacuum deastringent at 38°C caused the browning index of fruits to be the highest, but the content of polyphenol oxidase, total phenolic compounds, and malondialdehyde was lower than that of other treatments. Vacuum deastringency and ethylene inhibitor 1-MCP composite treatment can be combined to maintain firmness and soluble solids of the persimmon fruits. The persimmon fruits were in a low oxygen environment, which made them prone to bruising. When they were placed in ambient temperature for longer period of time, the more severe the browning of the persimmon peel, so that the treatment of 1-MCP could delay the softening of the fruits. Delay time treatment could reduce the browning index of persimmon fruits can maintain better quality.

碩士
國立中興大學
園藝學系
82
There are many methods to make persimmon fruit deastringent. The fast and effeciency method is carbon dioxide treatments. More than over, it could decrease the physiological disordor- partial softening, and this method was used in this persidure. Persimmon fruit can fully lost astringency under 30℃ with carbon dioxide treatment after 24 hours. The total soluble solid in persimmon fruit decreased during deastringency with carbon dioxide. The main effect is reducing soluble tannin content, since soluble tannin reflect with reflectometer. The soluble tannin of persimmon fruit polymerized to unsoluble form after deastringency treatment caused total soluble solid declined. In this studies of persimmon deastringency, centrifugal water is obviosly declined after deastringency. Centrifugation water declined from 66.18% to 26.93% after 16 hours treated with carbon dioxide. And drying can make the persimmon fruit deastringent Since these reasons, the data suggest that water''s transference is involved in deastringence. The intercellular pH value in persimmon fruit declined when treated with 100% carbon dioxide. Hydrogen ions in free space was extended into cell and changed the ions concentration between inner and outer space. Then positive ions like as potassium ions of internal space outpoured into intercellular space to balance charge. When ions concentration of intercellular space increased, making the osmotic pressure increased, in coupling with under low oxygen hydroxidase activity increased to make big molecular hydrolysis. Then water leak out of cell result of dehydration of cells. According to the results of this experiment we suggested that dehydration can make soluble tannin polymerize to unsoluble form resulting of deastringency of persimmon fruit. There were some difference in ultrastructure between astringent and deastringent fruit during carbon dioxide treatment. In deastringent fruit, protrusions are pore were found in tannin cell surface.

碩士
國立中興大學
園藝學系
89
The objectives of this study were to investigate the effects of temperatures on the storage life and fruit quality of the non-deastringency persimmon and ‘Fuyu’ which produced in Taiwan with a view to regulate the market supply and demand. Efforts were also made to find the best storage temperature and condition by using various pre-treatments before low temperature (1℃) storage to reduce chilling injury. Results indicated that persimmon fruits (cv. ‘Bull Heart’), which were stored at 6-15℃, could not eliminated the astringency and the peel color turned to dark red. Those stored at 15℃, fruits either could not complete the normal deastringent process or fruits were unusually softened during the second week of storage. Optimum storage temperature for persimmon cv. ‘Bull Heart’ was 1℃, and storage life was around 2 to 3 weeks. If individual fruit was wrapped in a plastic bag, the storage life of ‘Bull Heart’ could be extended under 1℃ condition. When persimmon cv. ‘Syh Jou’ was treated with Ethrel before storing at 6 to 15℃, the fruit usually turned dark red with black spots on the surface, easily softened, and the deastringency could not be completed. Those stored at 1℃, the process of deastringency proceeded normally, but the turning of fruit color was found difficult. Therefore, ‘Syh Jou’ was not suitable to be stored at the low temperature. If fruits were wrapped with PE bags before low temperature storage, fruit coloring problem could be prevented. ‘Hiratanenashi’ when stored at 6 to 15℃, fruit had a tendency of softening. Suitable storage temperature for persimmon cv. ‘Hiratanenashi’ was found to be 1℃ and storage life around 2 weeks. Fruits softening problem which occurring at 1℃ could be improved by wrapping individual fruit with a PE plastic bag. Persimmon cv. ‘Fuyu’ after the low temperature storage (1℃) acquired the symptoms of translucent peel and water soaked flesh soon after returning to the room temperature. Softening also occurred on fruits stored at 1 or 3℃, but the damage was less extensive. It is concluded that suitable storage temperature for persimmon cv. ‘Fuyu’ was below 3℃. Storage life was 2 to 3 weeks in the 1℃ circumstances. Heat treatment of persimmon cv. ‘Bull Heart’ before storage could delay fruit softening from occurring. The best heat treatment was 42℃ for 48 hours. However, black sports were appeared on the peel, which affected the appearance and market value. Alcohol treatment of persimmon before storage was not able to maintain fruit quality except the firmness of ‘Bull Heart’ during the 15-day storage period at 1℃. 1-MCP could extend shelf life of ‘Hiratanenashi’ and ‘Bull Heart’ at room temperture and retain the firmness of ‘Bull Heart’ and Fuyu’ as well, but not ‘Hiratanenashi’ under 1℃ storage condition.

碩士
國立中興大學
園藝學系
82
The objective of this study was to investigate the relative effectiveness of the methods and todetermine the physiological changes leading to the softening of the fruit in the process of deastringency. Persimmon fruits when treated with carbon dioxide had the fastest rate of softening as well as ethylene production. In carbon dioxide treated fruits, the highest ethylene evolution and internal concentration were in good agreement with the high activity of ethylene forming enzyme(EFE) and the content of ACC. Calcium oxide suspension treatment resulted in highest pH value and high calcium concentration in the fruit intercellular space but the firmness of fruit was changed. In conclusion,evidences suggested that calcium concentration in fruits was not the main factor affecting the softness of per- simmon while ethylene which initiated the ripening process,could also play animportant role in the softening of persimmon fruits. Summary (2) The purpose of this study was to investigate the optimal storage temperatureand some related physiological changes that occur in the processof deastringency in cold storage. Results indicated that persimmon fruits after calcium oxide treatment and stored at a relatively low temperature (2℃) showed symptom of browning of mesocarp. In order to extend the shelf life of persimmon fruit after deastringency,it should not be stored below 13℃.Besides, the browning of mesocarp could be reduced effectivelly if storing was postponed 24 hours after calcium oxide treatment. It was also found that the degree of maturity was negatively correlated with browning: the more ripened fruits displayed relatively less browning symptom. In conclusion, the persimmon fruits after deastringency was not able to tolerate low temperature storage.

碩士
國立中興大學
園藝學系所
94
Persimmons are usually stored after picking, and then subject to the process of removing astringency, but incomplete deastringency could happen after storing. When deastringencted persimmons were stored at unsuitable temperatures, softening and browning might result. The ‘Bull Heart’ persimmons stored at 1 and 3℃ for 30 days could retain its firmness while astringency was removed with CaO. When they were stored at 6, 9, 12, and 15℃, fruits tended to loss market value at 25, 15, 10, and 5days, respectively, after storage. Softening and fruit decay occurred while storing over 9℃. No browning symptom was found when the deastringented ‘Bull Heart’ persimmons from Taichung were stored at 1℃ for 15 days and then shelved at 25℃ for 1 day. Serious browning was observed when ‘Bull Heart’ persimmon from Chiayi was treated with CaO or CO2, stored at 1℃ for 15 days and then transfered to 25℃ for 1 day. If astringency was removed with alcohol, there was no browning symptom on the pulp. ‘Bull Heart’ persimmons from Chiayi area had high N/Ca, K/Ca, and Mg/Ca ratios and higher acetaldehyde plus ethanol concentrations than those of fruits from Taichung, especially acetaldehyde, which was 2 times higher. With increasing maturity of ‘Bull Heart’ persimmon, there was decreasing browning and increased total soluble solids in the pulp. Browning symptom appeared on ‘Syh Jou’ persimmon treated with CaO and CO2. By contrast, no browning symptom on pulp was found with the alcohol treated fruits. There was no browning area on the pulp of ‘Tonewase’, ‘Hiratanenashi’, and ‘Bi Su’ persimmons after deastringency no matter what method was used. Our results suggest that low calcium content and high acetaldehyde production are the two main causes of browning after cold storage. Postharvest techniques of nitrogen treatment and vacuum packing markedly reduced browning of ‘Bull Heart’ persimmon stored at low temperature. Hot-water treatments (45, 48, and 51℃ for 30min) could decrease browning but less effective as the nitrogen treatment or vacuum packing. If hot-water temperatures were further increased, the browning index would also be enhanced. No significant difference was found between decompression treatment and control so far as browning was concerned.

碩士
國立中興大學
園藝學系
92
The objectives of this study were to investigate the effects of temperatures on the storage life and fruit quality of the ‘Fuyu’ persimmon with a view to defining the best storage temperature and condition, reducing chilling injury and fruit softness, and improving the quality as well as commercial value of the fruits. The best time to harvest of ‘Fuyu’ persimmon fruit in the medium elevation mountain regions of central Taiwan should begin on 25th of November as far as maturity is concerned. At this time the average fruit weight reaches 285.2g, its total soluble solid content approaches more than 14.7∘Brix, and its peel color turns orange red. All these promises better economical values. However, in terms of storage, it is more preferable to picj them from 9 to 23, December. During this period, the fruits remain firm, with lower respiration rate and more red skin color, heavier weight, way ahead of the pre-climacteric and closer to Chinese New Year. The results indicated that persimmon fruits, which were stored at 6-15℃ for 4 weeks, developed the symptoms of translucent peel and softening flesh soon after returning to the room temperature. Softness also occurring in fruits stored at 1 or 3℃, but the damage was less extensive. It is concluded that suitable storage temperature for persimmon cv. ‘Fuyu’ should be below 1℃. The storage life of highly mature fruits is 4 weeks at 1℃. The persimmon fruits when soaked in AVG before storage could delay the occurrence of climacteric peak by inhibiting respiration and ethylene production. The same effects were obtained by spraying AVG solution on the tree 2-3 weeks before harvest. Treatment of persimmon with 1-MCP and hot water (53℃, 50min) before storage could delayed softening and turning of fruit color and prevented chilling injury from occurring. However, black scorch could appear on the peel of some fruits, which affected the appearance and marketing values. In addition, 1-MCP treatment inhibited ethylene action thus retained the firmness of ‘Fuyu’ fruits. Hot water (53℃, 50min) treatment of persimmon fruits harvested on 22nd December, the storage life was prolonged to 8 weeks under 1℃ storage condition.

碩士
國立中興大學
園藝學系
88
The objectives of this experiment were to investigate the changes in fruit composition and the factors involved in deastringence of 'Bull Heart’ persimmon (Diospyros kaki L.) fruits during soaked with CaO suspension or treated with alcohol, and the roles of ethylene and acetaldehyde in the removal of astringency of persimmon fruit dry process. In order to distinguish the role of water and acetaldehyde in deastringent mechanism, some in vitro experiment in this studies was used . The astringency was removed completely from persimmon fruit by CaO suspension soaking and alcohol treatment for 2days at 30°C. Acetaldehyde in persimmon fruit soaked in CaO suspension didn''t accumulated during the first 2d, but gradually increase thereafter. There was no accumulation of acetaldehyde in persimmon fruit treated with ethanol. These results indicated that the rate of the deastringency process was not positively correlated to the endogenous level of acetaldehyde attained in the persimmon fruits. In addition, the removal of astrinfency from persimmon fruit was accompanied with the decrease in expressible water during CaO suspension soaking and ethanol treatment. But, there was no changes in total water content in fruit during those treatments. The data suggest that water state was involved during induced deastringency of persimmon fruits. Some of persimmons produced in Taiwan are peeled and dried in the sun to reduce the fruit moisture content. During the drying process, persimmon fruits became softening, shriveling and removed of their astringence. Production of ethylene in peeled persimmon fruits at 30°C, RH30-40% was increased on 4 hr after peeling. The internal ethylene was also accumulated up to 11 ppm for samples on day 1 after peeling. The ethylene product was inhibited by some ethylene synthesis or action inhibitor. Those inhibitor also delayed fruit softening and inhibited astringence removal. These inhibitor studies indicate that the fruit was ripened with wound ethylene induced by peeling and then ripening process caused the fruit to removal astringency. Otherwise, the decrease of total water content, osmotic pressure, and expressible water were occurred before the astringency was removed completely, but there were no accumulation of acetaldehyde in peeled fruits until day 3. The data suggest that acetaldehyde may be not involved in deastringence induced by peeling and drying . However, in tissues, water potential decrease was accompanied with deastringency, and deastringency was occurred when the disc was incubated in a more negative water potential solution. When the disc cut from persimmon fruit and incubated in 10% polyethylene glycol solution for 32 hrs, the astringency was removed from the disc but there was no accumulation of acetaldehyde at this time. It is possible that deastringrncy of persimmon fruit is associated with cellular water states.

碩士
國立中興大學
園藝學系
92
The concentrations of the soluble tannin in persimmon leaves differed markedly in different varieties. ‘Bull Heart’ and ‘Hanagoshiyo’ leaves had particularly high concentrations of soluble tannin while no significant differences were found among ‘Fuyu’, ‘Hachiya’ and ‘Hiratanenashi’. Similar trends were observed for PAL activity as in the case of soluble tannin. Like fruit deastringency, the concentration of soluble tannin in leaves decreased after carbon dioxide treatment. Thus the leaves could be used as material to investigate the mechanism of deastringency. The curve of fruit development in ‘Fuyu’ and ‘Bull Heart’ persimmon tended to be a double sigmoid. At the young fruit stage, the PAL activity and tannin content of ‘Bull Heart’ fruits were higher than those of ‘Fuyu’ fruits and had the tendency of accumulation during growth and development. Meanwhile, soluble tannin content of the ‘Fuyu’ fruit was low and the PAL activity was also lower than the ‘Bull Heart’. The results indicated that tannin synthesis ability of ‘Fuyu’ and the dilution effects of fruit growth were responsible for the low astringency of fruits at harvest. In vivo and whole fruit studies were conducted on the effectiveness of deastringency of persimmon “Bull Heart” fruit. Carbon dioxide treatment was found to have higher deastringency rate than alcohol, CaO suspension and ethrel. Further studies showed that fruits treated with 100% nitrogen, as in the case of carbon dioxide, accumulated acetaldehyde and ethanol in fruits but the rate of deastringency was low and the method was less effective. While removal astringency with alcohol, electrophoresis bands of alcohol dehydrogenase (ADH) appeared at 60 hours during deastringency period, but the deastringency reactions of the fruit were observed 12 hours after the treatment, which indicates that acetaldehyde is not a key factor in the process. Fruit discs were also used in the deastringency experiments of ‘Bull Heart’. Soaking discs in various solutions and then treating with carbon dioxide and revealed that deastringency was inhibited by aminooxyacetic acid, sodium cyanide and hot water treatments (70-100℃for 10 min) but not by cycloheximide and Tween-60. This indicates that deastringency of persimmon requires the activation of a non-peripheral and pyridoxal-phosphate dependent enzyme, which catalyzes cell wall hydrolysis and leads to the osmosis dehydration which is followed by triggering the polymerization of tannin to complete the process. Persimmon fruits ‘Bull Heart’ when stored at 6℃, the peel color turned from yellow-green to orange-yellow, and the color of pulp became dark and water soaked. Firmness decreased and astringency could not be eliminated. Those symptoms were confirmed to be chilling injuries. The objectives of this study were to evaluate the effects of warm-water treatment before cold storage (6℃) on the qualities of the fruits. ‘Bull Heart’ treated with warm water and stored in cold storage for 30 days, followed by 3-day alcohol treatment resulted in an incomplete deastringency; The astringent index was down to 1 after 60 days of cold storage and 3 days of alcohol treatment. This could relate to the softening of the fruits and chilling injury. Warm-water treatments (48℃-30min and 48℃-50min) reduced the damage of chilling injury and retained the firmness and quality of fruits. The effects of different deastringent treatments on physical character and chemical compositions changes of the ‘Bi-Su’ persimmon were evaluated in this experiment. The astringency of persimmon fruits was completely removed by 10 ppm ethylene together with after-ripening for 3 days at 20-30℃. The peel color turned from yellow-green to red after the completion of deastringency. Ethanol treatment at the dosage of 6ml/kg completely eliminated the astringency after 3 days at 30℃. The effects of temperature on ‘Bi-Su’ persimmon fruits treated with carbon dioxide and ethanol were examined during the process of deastringency at various temperature ranging from 20-40℃. The time required to reach astringent index 1 were 2-3, 4-5 and more than 5 days at 40℃, 30-35℃and 20-25℃, respectively. The deastringency temperatures required for the better fruits qualities were 30-35℃.

碩士
德明財經科技大學
行銷管理系
105
In order to enhance the added value of Taiwan’s agriculture at present, it is essential that traditional production and sales should be directed toward marketing innovation and transformation into an “agribusiness (agriculture business)”. Take the persimmon industry for instance, Chiayi country tops the nation in terms of persimmon production in Taiwan. However, due to ineffective promotion, consumers’ impression on the connection between the industry and the region remains vague. Therefore, this study intented to explore the consideration factors affecting transformation in traditional fruit and vegetable industry and the relative strategic choices. The results could assist relevant domestic agricultural sectors in their upgrade and transformation, thereby enhancing their industrial competitiveness. As compared with previous literature that focus on “practice tactics” of transformation in production, this study more focus on the “marketing strategy” to explore the weight ranking of the fruit and vegetable transformation factors and to choose the transformation strategy. The Analytic Hierarchy Process(AHP) was employed as the research method. Through the pre-test and the 2-stage expert interviews, the research framework and questionnaire content were modified. The research results conformed with the consistency test. Findings show that, among the fruit and vegetable transformation factors to consider, the priority is “promotion”, followed by “place(channel)”, “product”, and “price”. The transformation strategies ranked in order of priority are: “differentiation strategy”, followed by “cost leadership strategy” and “focus strategy”. Since agriculture production and sales have distinctivly divided, it is necessary to further explore the consideration factors of expert groups with different backgrounds. Results show that, in view of the weight ranking of the consideration factors, only sellers held opposing views from the overall results, with “product” as the secondary consideration. It was found from the choice of transformation strategy that only scholars held views different from the overall results, with “focus strategy” as the secondary consideration. Finally, through the research conclusions and a discussion on the differences, the marketing implications were put forward to provide industrial transformation related recommendations and future research direction.

碩士
國立中興大學
園藝學系
94
Browning and softening are the main reasons of shortening the long term storage of ‘Fuyu’ persimmon fruits stored in low temperature. The objectives of this experiment are to find out effective method to inhibit browning and softening of fruits, to increase storage period and extend supply stage, to establish the proper treatment of before or after storage, and to investigate the browning reason of ‘Fuyu’ persimmon fruits. The ‘Fuyu’ persimmon could not maintain its qualities after ethanol treatment, and the quality is worse than its control group after stored at 1℃ for 1.5 to 2 months. Before or after stored at 1℃, hot-water treatment at 53℃-50mins can conspicuously inhibit fruits’s respiration rate, ethylene production, ACC content, and ACC oxidase activity, maintain commercial firmness and color, reduce polyphenol oxidase, peroxidase activity, total phenolic compounds content, be of advantage to inhibit the browning on peel. Although, hot-water treatment, practiced before or after cold storage, can be effective inhibition of browning and softening, however the best effective is treatment before cold storage. As hot-water treatment, treatment with hot-air at 51℃-8hrs before storage is also effective to control softening and browning. That ‘Fuyu’ persimmon fruits held at 53℃-50mins with hot-water can be stored at 1℃ for 2 months and have 3 days shelf-life at 25℃. Results of the wrapping of different layers and filling N2 in polyethylene bag will conspicuously increase carbon dioxide and reduce oxygen concentration, and change in ethylene concentration was irregular, however package with 2 layers had highest ethylene concentration, i.e. storage period up to 1.5 months reaches 0.375ppm, reduces to 0.159ppm when storage is 2 months period. The postharvest loss rate after application of 1-MCP and 53℃-50min hot-water treatment is 2.89% and after stored at 1℃ for 2 months is 0.81% and then transferred to 25℃ for 2 days is 5.46%. After deducting total loss rate and the rate can be sold is 90.84%. Total expenses of treatment and storage is NT$93,778 and the increasing value is NT$248,356, therefore the net profit is NT$154,578 for 10 tons of 8A grade persimmon. From the aspect of cost analysis, application of 53℃-50min with hot-water to ‘Fuyu’ persimmon fruits can effectively inhibit softening and browning of stored in low temperature and maintain best qualities, high salable rate and best profit. Therefore, it has practical applicability to apply the treatment to ‘Fuyu’ persimmon fruits by preservation at 53℃-50mins with hot-water then can be stored at 1℃ for 2 months.