Özet:

The aim of this study is to determine effects of hot water dips on cold storage of non-astringent 'Hana Fuyu' persimmon cultivar. Fruits were subjected to hot water dips at 20ºC, 50ºC or 55ºC for 10 min. Treated and untreated fruits were then kept at 0ºC and 85-90% relative humidity for 4 months. Percent weight loss, fruit flesh firmness (kg force), total soluble solids (%), fruit skin and flesh color (L*, C* and h°), appearance , incident of fungal decay and physiological disorders were determined at a month interval. During storage, fruit flesh firmness decreased while weight loss increased. Fungal disorders were observed at 4rd month of storage. Physiological deterioration wasn’t observed. Hot water applications had been successful. 50ºC and 55ºC for 10 min. were the best treatments and 'Hana Fuyu' persimmon fruits could be stored for 4 months successfully

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