Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: Storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury

•‘Giombo’ persimmons was best preserved by storage at 1 °C and 1-MCP for 35 days.•Deastringent persimmon stored at 5 °C is susceptible to chilling injury.•The symptoms of chilling injury are drastic reduction in firmness, gelling and changes in cell structure.•Color index and soluble solids are not indicators of chilling injury.