Results 91 to 100 of about 165 (112)
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Journal of Food Science, 1984
ABSTRACT Application for 48 hr of CO 2 or N 2 , or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by
EDNA PESIS, RUTH BEN‐ARIE
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ABSTRACT Application for 48 hr of CO 2 or N 2 , or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by
EDNA PESIS, RUTH BEN‐ARIE
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Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract
Food ChemistryThis present study investigated the masking effect of high methoxyl pectin, xanthan gum, and gum Arabic on the astringency of the traditional herbal formula Triphala and further examined the mechanism of polysaccharide reducing astringency. Results of sensory evaluation and electronic tongue illustrated that 0.6 % pectin, 0.3 % xanthan gum, and 2 % gum
Jun Liu +8 more
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Postharvest Biology and Technology, 2007
Abstract The aim of this study was to evaluate the changes in physicochemical properties together with the structural changes that occur during the period of harvesting ‘Rojo Brillante’ persimmon fruit, and the effect of the deastringency treatment on these properties.
Virginia Larrea +2 more
exaly +2 more sources
Abstract The aim of this study was to evaluate the changes in physicochemical properties together with the structural changes that occur during the period of harvesting ‘Rojo Brillante’ persimmon fruit, and the effect of the deastringency treatment on these properties.
Virginia Larrea +2 more
exaly +2 more sources
Postharvest Biology and Technology, 2016
Abstract Postharvest deastringency is important for persimmon fruit, since most cultivars are of the astringent type. In the present research, astringency as indicated by the decrease in soluble tannin content, was removed from ‘Mopan’ persimmon by placing them in an atmosphere of 95% CO 2 . In contrast to the decrease in soluble tannin, increases in
Xue-Ren Yin +2 more
exaly +2 more sources
Abstract Postharvest deastringency is important for persimmon fruit, since most cultivars are of the astringent type. In the present research, astringency as indicated by the decrease in soluble tannin content, was removed from ‘Mopan’ persimmon by placing them in an atmosphere of 95% CO 2 . In contrast to the decrease in soluble tannin, increases in
Xue-Ren Yin +2 more
exaly +2 more sources
Advance on deastringency mechanism in Chinese PCNA persimmon
Acta Horticulturae, 2022Q. Zhang, W. Chen, L. Xu, D. Guo, Z. Luo
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Transcriptomics During Artificial Deastringency Treatment
2022Qing-Gang Zhu, Wei Wu, Xue -Ren Yin
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Postharvest Biology and Technology, 2011
Abstract Persimmon ( Diospyros kaki Thunb.) fruit undergoes intensive cell wall modification during postharvest fruit softening. Xyloglucan metabolism is important in cell wall disassembly. We cloned cDNAs for two xyloglucan endotransglycosylase/hydrolase genes ( DkXTH 1 and DkXTH 2) from ‘Saijo’ persimmon fruit treated with dry ice to remove ...
Akira Nakatsuka +6 more
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Abstract Persimmon ( Diospyros kaki Thunb.) fruit undergoes intensive cell wall modification during postharvest fruit softening. Xyloglucan metabolism is important in cell wall disassembly. We cloned cDNAs for two xyloglucan endotransglycosylase/hydrolase genes ( DkXTH 1 and DkXTH 2) from ‘Saijo’ persimmon fruit treated with dry ice to remove ...
Akira Nakatsuka +6 more
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Dof Transcription Factors Are Involved in High CO2 Induced Persimmon Fruit Deastringency
Horticulturae, 2022Xue-Ren Yin +2 more
exaly