Section 1
Chapter 207

Studies on the colouration of Fuyu persimmon fruits. IV. Seasonal changes in the temperature most favouring the development of reddish colour during the ripening of detached persimmon fruits

Chujo, T.; Ashizawa, M.

Kagawa Daigaku Nogakubu Gakuzyutu Hokoku 24(2): 137-142


Accession: 000206459

Detached fruit of 3 cvs were kept at 10, 15, 20 or 25 deg C for 10 days. For Beniemon and Nigorokonariba fruit picked at the immature yellow stage in late September or early October the best temperature for colour and lycopene development was 25 deg C, whereas for fruit picked in mid-October just before maturity the best temperature was 15 deg C.

PDF emailed within 1 workday: $29.90