Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy [PDF]
Frontiers in Plant Science, 2023 IntroductionTannin content and postharvest quality characteristics of persimmon fruit are often determined by the destructive analysis that consumes time, does not allow the acquisition of data from the same fruit continuously, and requires expensive ...
Min Woo Baek +7 more
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Transcriptomic profiling analysis to identify genes associated with PA biosynthesis and insolubilization in the late stage of fruit development in C-PCNA persimmon [PDF]
Scientific Reports, 2022 PA-enhanced content causes astringency in persimmon fruit. PCNA persimmons can lose their astringency naturally and they become edible when still on the tree, which allows for conserves of physical and financial resources.
Yiru Wang +8 more
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Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon [PDF]
Agronomy, 2022 Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment with ...
Nariane Q. Vilhena +5 more
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Current status and perspective of persimmon research in China [PDF]
Technology in Horticulture, 2022 The persimmon, belonging to the genus Diospyros, is one of the most common fruits with high edible and economic value. China has the largest cultivated area and annual production of persimmons in the world.
Yuhan Dong +5 more
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In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. [PDF]
Foods, 2021 [EN] The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes.
M González C, Hernando I, Moraga G.
europepmc +2 more sources
Physiological and Transcriptome Analysis Revealed the Effect of ABA on Promoting Persimmon Fruit Postharvest Deastringency [PDF]
LifePersimmon (Diospyros kaki Thunb.) fruit can accumulate proanthocyanidins (tannins) during development, which causes astringency and affects consumption. The hormone abscisic acid (ABA) has been reported to play a key role in fruit ripening and softening.
Han Zhou +5 more
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Distinct Transcriptomic Profile Underlying High CO2 and Ethylene-Induced Deastringency in ‘Daebong’ Persimmon Fruit [PDF]
Current Issues in Molecular BiologyAstringent persimmons (Diospyros kaki Thunb.) require effective postharvest deastringency treatments due to their high soluble tannin content at harvest.
Min Woo Baek +4 more
doaj +2 more sources
DkNAC7, a novel high-CO2/hypoxia-induced NAC transcription factor, regulates persimmon fruit de-astringency. [PDF]
PLoS ONE, 2018 Artificial high-CO2 atmosphere (AHCA, 95% CO2 and 1% O2) has been widely applied as a postharvest de-astringency treatment for persimmon fruit. AHCA increases expression of transcription factors, including ethylene response factors (DkERF), that target ...
Rong Jin +7 more
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Two novel anoxia-induced ethylene response factors that interact with promoters of deastringency-related genes from persimmon. [PDF]
PLoS ONE, 2014 A hypoxic environment is generally undesirable for most plants and stimulates anaerobic metabolism. It is a beneficial treatment, however, for the removal of astringency from persimmon to improve the fruit quality after harvest.
Ting Min +8 more
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Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation [PDF]
Foods, 2020 Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency.
Xiaodan Zhao +9 more
doaj +2 more sources