Prevention of persimmon black spot during storage

Kaki , persimmon, post-harvest , poscosecha , postharvest , caqui The black spot "Persimmon Black Spot Disease (BSD)" is the main fungal disease in persimmon fruits; it is caused by the fungus Alternaria alternata. This disease may cause reductions up to 50 % of the yield and is difficult to control because the fungus can develop during the refrigerated storage of the fruit. There is therefore a higher incidence of this problem in fruits that have been in cool chamber during long periods. Furthermore, the development of the disease is related to the fruit senescence, and the persimmon of the end of the campaign presents a more advanced maturity state. From this we concluded that the persimmon of the end of the campaign, which is also subjected to longer storage and transportation periods is the most susceptible to an increased incidence of black spot. Post Info 81 (available, Spanish language, as pdf, below) explains, in an article by Daniel Tormo, Technical Department of FOMESA FRUITECH, the results of the various years of trials, in collaboration with IVIA, Valencian Institute of Agrarian Research, studying the effect of different treatments to control this disease during postharvest. In these tests multiple treatments were tested but with emphasis was on fog applications, due  the advantages of not wetting the fruits and not generating wastewater. The results show that the fumigant GREENFOG -K is highly effective in preventing the development of black spot during cold storage for 80 days at 1°C of persimmon fruits. In addition, the smoke- application did not influence the effectiveness of the treatment to take out the astringency. The first picture belongs to the control fruits and the 2nd to the Greenfog-K treated ones.