Results 101 to 110 of about 265 (134)

Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation. [PDF]

Int J Mol Sci
Dong Y, Liu C, Gong B, Yang X, Wu K, Yue Z, Xu Y.   +6 more
europepmc   +1 more source

DkWRKY transcription factors enhance persimmon resistance to Colletotrichum horii by promoting lignin accumulation through DkCAD1 promotor interaction. [PDF]

Stress Biol
Fan H, Shen X, Ding Y, Li Y, Liu S, Yang Y, Ding Y, Guan C.   +7 more
europepmc   +1 more source

Targeted metabolites and antioxidant activities of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest and in response to CO2 and ethylene treatments for deastringency

LWT
Min Woo Baek, Shimeles Tilahun, DoSu Park, Su Ho Tae, Se Min Chang, Jin Sung Hong, Cheon Soon Jeong   +6 more
openaire   +1 more source

Transcriptomics of long-term, low oxygen storage coupled with ethylene signaling interference suggests neofunctionalization of hypoxia response pathways in apple (Malus domestica). [PDF]

Plant Direct
Hadish JA, Hargarten HL, Zhang H, Mattheis JP, Ficklin SP, Honaas LA.   +5 more
europepmc   +1 more source

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

Postharvest Biology and Technology, 2014
Because of astringency at harvest, 'Rojo Brillante' persimmons are regularly submitted to deastringency treatment based on exposing fruit to a high CO2 concentration. The treatment conditions that ensure total astringency removal throughout the various maturity stages have been determined to be 95% CO2, 20 degrees C, 24 h. The aim of this study
Alejandra Salvador, Cristina Besada
exaly   +4 more sources

Research and Design on the Control System of the Deastringency of Fresh Persimmon

Advanced Materials Research, 2011
The application of mechatronics technology is introduced in the field of the national economic sectors. The traditional methods of deastringency in fresh persimmon are presented. And production process, quality identification, quality control and heat preservation method of using warm water for fresh persimmon deastringency are also introduced.
Yan Rong Li, Hai Yun Zhang, Ai Min Wang, Zhong Wen Sima   +3 more
exaly   +3 more sources

Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons

Food Chemistry, 2015
The changes in the quality characteristics of the fresh-cut products prepared from intact 'Cheongdobansi' persimmons treated with different deastringency methods (nontreated, carbon dioxide gas, warm water, ethanol vapour) have been investigated for 6 days at 10 °C. Flesh firmness of the persimmons decreased after ethanol vapour treatment. The decrease
Hun-Sik Chung
exaly   +4 more sources

Characterization of browning during CO2 deastringency treatment in astringent persimmon fruit [PDF]

Journal of Food Measurement and Characterization, 2022
AbstractDeastringency treatment with CO2 is an effective and convenient method for improving the marketability of persimmon fruit. However, the main persimmon cultivars in China turn brown very quickly following exposure to a high-CO2 atmosphere, causing significant economic loss. However, the mechanisms of persimmon browning under CO2 treatment remain
Weijuan Han, Songfeng Diao, Peng Sun
exaly   +2 more sources

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The material basis of astringency and the deastringent effect of polysaccharides: A review

Food Chemistry, 2023
Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent components are mainly flavonoids, phenolic acids, tannin and other polyphenols components. Macroscopically, it is manifested in the rich variety of foods with astringent taste, because
Jun, Liu, Jin, Xie, Junzhi, Lin, Xingliang, Xie, Sanhu, Fan, Xue, Han, Ding-Kun, Zhang, Li, Han   +7 more
openaire   +2 more sources

OPTIMIZATION OF THE DURATION OF DEASTRINGENCY TREATMENT DEPENDING ON PERSIMMON MATURITY

Acta Horticulturae, 2010
Persimmon (Diospyros kaki L.) 'Rojo Brillante' is astringent at harvest. Treatment with 95% CO 2 for 24h at 20°C has been adopted by the industry as the standard deastringency method since it has demonstrated to be effective at different stages of fruit maturity.
C Besada, Alejandra Salvador, L Arnal
exaly   +2 more sources