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.
Qinggang Zhu
exaly +7 more sources
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 +5 more sources
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
doaj +6 more sources
Journal of Food Quality, 2022 Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids.
Shiping Zou, Yao Xu, Biao Huang
doaj +3 more sources
Study on the Effects of Tannase on the De Astringency of Pomegranate Juice [PDF]
FoodsReducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic ...
Guida Zhu +7 more
doaj +3 more sources
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
doaj +2 more sources
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
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
doaj +2 more sources
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
First Data on the (Poly)phenolic Profiling of Farmacista Honorati Persimmon Fruit (Diospyros kaki Thunb.) at Commercial Harvest and after Treatments for Astringency Removal [PDF]
PlantsThis study aims to provide the first report on the soluble and polyphenolic profiles of “Farmacista Honorati” (FH) persimmons, which is a marketed cultivar with no existing data on its nutraceutical value.
Lapo Renai +6 more
doaj +2 more sources