Effects of silver ion on the ripening of japanese persimmon diospyros kaki cultivar fuyu fruits
Journal of the Japanese Society for Horticultural Science 50(3): 372-378
The effect of Ag+, applied in aqueous solution as AgNO3, on respiration, ethylene evolution and softening (3 ripening parameters) of Japanese persimmon (D. kaki Thunb. cv. Fuyu) at various stages of development was studied at 25.degree. C. Immediately after the calyx portion was cut away from the fruit, various concentrations of Ag+ were vacuum-infiltrated through the scar of the fruit. In stage I fruits at 0.1 mM Ag+, inhibition was almost complete on all of 3 ripening parameters. At higher concentrations (0.5 and 2.5 mM), inhibition was far less on respiration and ethylene evolution than at 0.1 mM. Fruit softening was accelerated at higher concentrations. In stage II fruits, the inhibitory effect of 0.1 mM Ag+ on these 3 parameters decreased. In stage III fruits, 0.02 mM Ag+ was effective on all 3 parameters; 0.1 and 0.5 mM Ag+ accelerated the respiration, ethylene evolution and softening of the fruit.