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The material basis of astringency and the deastringent effect of polysaccharides: A review
Food Chemistry, 2023Astringency 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 +7 more
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Effect of deastringency treatment on carotenoid compounds of persimmon fruit
Acta Horticulturae, 2018Nowadays, consumers demand fresh fruits high in bioactive compounds because of their growing concern for health. Carotenoids are important bioactive compounds present in persimmon fruit and the content of these compounds depends on the cultivar. Before marketing fruit from astringent persimmon cultivars are routinely submitted to astringency removal ...
Novillo, Pedro +4 more
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Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons
Food Chemistry, 2015The 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 +3 more
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Applications of mechatronics technology in deastringency of fresh persimmon fruit
2011 International Conference on New Technology of Agricultural, 2011The application of mechatronics technology in varies departments of national economy was discussed concisely in this paper. The traditional method to make fresh persimmons lose acerbity and the process, quality identification and controlling methods of heat preservation of the technique that use warm water to make fresh persimmons lose acerbity were ...
null Li Yanrong, null Wang Aimin
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THE EFFECT OF DEASTRINGENCY TREATMENTS ON INCREASING THE MARKETABILITY OF PERSIMMON FRUIT
Acta Horticulturae, 2010Iranian persimmons are of the astringent type and harvested at overripe stage for the natural disappearance of the astringent taste and are then delivered to the market as commercial fruits. In this study persimmon fruits 'Karaj' were harvested at mature stage and their astringency was removed by different ethanol and CO 2 treatments. According to the
O. Khademi +3 more
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Plant Science, 2020
PAs, also known as condensed tannins, cause the astringency sensation in the persimmon fruit. The astringency of Chinese pollination-constant non-astringent (C-PCNA) persimmon (Diospyros kaki Thunb.) can be naturally removed on the tree, but the regulatory mechanisms of deastringency remain to be elucidated. In our previous research, DkPK1 was shown to
Changfei, Guan +6 more
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PAs, also known as condensed tannins, cause the astringency sensation in the persimmon fruit. The astringency of Chinese pollination-constant non-astringent (C-PCNA) persimmon (Diospyros kaki Thunb.) can be naturally removed on the tree, but the regulatory mechanisms of deastringency remain to be elucidated. In our previous research, DkPK1 was shown to
Changfei, Guan +6 more
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OPTIMIZATION OF THE DURATION OF DEASTRINGENCY TREATMENT DEPENDING ON PERSIMMON MATURITY
Acta Horticulturae, 2010Persimmon (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 +3 more
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Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Journal of Food Science, 1986ABSTRACT Removal of astringency from persimmons ( Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O 2
EDNA PESIS, AHARON LEVI, RUTH BEN‐ARIE
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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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Research and Design on the Control System of the Deastringency of Fresh Persimmon
Advanced Materials Research, 2011The 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 +3 more
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