Results 111 to 120 of about 265 (134)
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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 +2 more
exaly +3 more sources
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 +2 more
exaly +3 more sources
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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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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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
Miaomiao Wang +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
Miaomiao Wang +2 more
exaly +2 more sources
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.
Alejandra Salvador, L Arnal, C Besada
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.
Alejandra Salvador, L Arnal, C Besada
exaly +2 more sources
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
openaire +1 more source
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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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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