To do this, after going through the de-astringency process to make them more pleasant for consumption, the persimmons are treated in a MA environment with a low oxygen, high carbon dioxide, concentration for storage of up to 3-4 months. When it is time to sell, the fruit is moved from the bins and placed in their new packaging which was designed to extend the effects of the MA environment.
The new packaging and treatment also ensure a more firm fruit while staving off Persimmon Black Spot Disease, a fungal disease which affects up to 50% of the yields of persimmons. It is usually developed during refrigeration for long periods of time. With the new extended storage period the fruit can be stored for up to five months with little wastage.
