‘Rojo Brillante’ persimmons were harvested in 2 different dates, early and late, and then submitted to 1-methylcyclopropene (1-MCP) treatment (500 nL/L) before stored at 1 or 15 °C up to 50 or 30 d, respectively. The influence of harvest date, 1-MCP treatment, orchard, storage time, and temperature on firmness loss and color evolution during storage of ‘Rojo Brillante’ persimmon was studied. Statistical models that allowed the prediction of these 2 quality parameters during the storage, as well as the modeling of the behavior of both of them, were also evaluated. The softening, as a consequence of chilling sensitiveness when stored at 1 °C, was more accentuated in the early harvested fruit. In storage at 15 °C, also, the firmness loss was faster in fruit harvested earlier. 1-MCP treatment drastically reduced chilling injury (CI) symptoms at 1 °C and retarded firmness loss at 15 °C, both of these effects being dependent on harvest date. The model presented to study the firmness and color relationship offers an important tool to predict firmness from fruit color measurements.
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