Results 121 to 130 of about 419 (133)

DkMYB6 is involved in persimmon fruit deastringency, via transcriptional activation on both DkPDC and DkERF

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
Fang Fang, Miao-miao Wang, Qing-gang Zhu, Ting Min, Donald Grierson, Xue-ren Yin, Kun-song Chen   +6 more
openaire   +1 more source

Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract

Food Chemistry
This 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, Pinhu Wang, Haozhou Huang, Xingliang Xie, Junzhi Lin, Youde Zheng, Li Han, Xue Han, Dingkun Zhang   +8 more
openaire   +2 more sources

Advance on deastringency mechanism in Chinese PCNA persimmon

Acta Horticulturae, 2022
Q. Zhang, W. Chen, L. Xu, D. Guo, Z. Luo
openaire   +1 more source

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

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.
A. Salvador, L. Arnal, C. Besada, V. Larrea, A. Quiles, I. Pérez-Munuera   +5 more
openaire   +1 more source

Expression of genes encoding xyloglucan endotransglycosylase/hydrolase in ‘Saijo’ persimmon fruit during softening after deastringency treatment

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, Tsuyoshi Maruo, Chihiro Ishibashi, Yosuke Ueda, Nobuo Kobayashi, Masumi Yamagishi, Hiroyuki Itamura   +6 more
openaire   +1 more source

SSAP analysis reveals candidate genes associated with deastringency in persimmon (Diospyros kaki Thunb.) treated with 40 °C water

Tree Genetics & Genomes, 2015
Warm water treatment is a simple and effective deastringency method for the persimmon fruit. The astringency in the ‘Eshi 1’ persimmon, a Chinese pollination-constant and non-astringent (C-PCNA) cultivar, can be quickly removed in 40 °C water coupled with the activation of the retrotransposon DkRE1. In this study, transcriptional level changes in ‘Eshi
Changfei Guan, Li Chen, Wenxing Chen, Rongli Mo, Qinglin Zhang, Xiaoyun Du, Jihong Liu, Zhengrong Luo   +7 more
openaire   +1 more source

Transcriptomics During Artificial Deastringency Treatment

2022
Qing-Gang Zhu, Wei Wu, Xue -Ren Yin
openaire   +1 more source

Effect of modified atmosphere packaging and ethanol on the deastringency process in jamun (Syzygium cuminii) fruit.

Journal of Applied Horticulture, 1999
M. Mohammed, L. Wickham
openaire   +1 more source

Persimmon peel deastringency by CO₂ and ethanol combination: Product quality and polyphenols bioavailability

Journal of Food Processing and Preservation, 2018
Jia Liu, Liping Qiao, Xiaolin Ren, Xihong Li   +3 more
openaire   +1 more source

RIPENING CONTROL WITH ETHYLENE AND ETHEPHON ON A RAPID-DEASTRINGENCY SYSTEM IN PERSIMMON FRUITS

Acta Horticulturae, 1997
openaire   +1 more source