Targeted metabolites and antioxidant activities of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest and in response to CO2 and ethylene treatments for deastringency

Astringent persimmons need deastringency treatment before consumption, which alters their physical, physiological, biochemical, and metabolic properties. This study compared the fruit of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest with those made ‘ready to eat’ through deastringency treatment using 95 % CO 2 and 100 μL L -1 ethylene at 25°C. Significant changes were observed in physicochemical parameters and metabolites, including lycopene, β-carotene, vitamin C, total phenolics, and soluble tannins. Antioxidant activity assays indicated that deastringency reduced the antioxidant levels in both persimmon cultivars, primarily attributed to a reduction in soluble tannins. However, high CO 2 treatment for deastringency can help preserve some soluble tannins, maintaining the nutritional quality without compromising the fruit’s sensory attributes. Moreover, this approach benefits storage and distribution by maintaining fruit firmness. The differences observed in the metabolic pathways and key metabolite changes between the two cultivars and treatments underscore the need to document optimal deastringency treatments across diverse astringent persimmon cultivars. • Primary metabolites were altered significantly during deastringency of persimmons • Changes in secondary metabolites were observed during deastringency treatments • ‘Ready to eat’ stage was attained on day 1 with CO 2 , and day 4 with ethylene • High CO 2 maintains both the nutritional and sensory qualities • High CO 2 benefits storage and distribution by maintaining the firmness of the fruit