Isolation and characterization of DkPK genes associated with natural deastringency in C-PCNA persimmon [PDF]
Frontiers in Plant Science, 2016 Chinese pollination-constant nonastringent (C-PCNA) persimmon (Diospyros kaki Thunb.) is considered to be an important germplasm resource for the breeding of PCNA cultivars, though its molecular mechanisms of astringency removal remain to be elucidated ...
Changfei eGuan +7 more
doaj +5 more sources
Dof Transcription Factors Are Involved in High CO2 Induced Persimmon Fruit Deastringency
Horticulturae, 2022 High CO2 treatment is a widely used deastringency technology that causes the accumulation of acetaldehyde which precipitates the astringent soluble tannins from persimmon fruit, making them more attractive to consumers.
Rong Jin +4 more
doaj +2 more sources
Journal of Food Quality, 2022 Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids.
Shiping Zou, Yao Xu, Biao Huang
doaj +2 more sources
Horticulturae, 2023 Persimmon (Diospyros kaki) is a worldwide fruit cultivated mainly in the East Asia, Mediterranean, Caucasus, Latin America, and Oceania regions. This fruit contains abundant proanthocyanidins (PAs, also called condensed tannins), whose biosynthesis is ...
Sichao Yang +6 more
doaj +2 more sources
Study on the Effects of Tannase on the De Astringency of Pomegranate Juice [PDF]
FoodsReducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic ...
Guida Zhu +7 more
doaj +2 more sources
First Data on the (Poly)phenolic Profiling of Farmacista Honorati Persimmon Fruit (Diospyros kaki Thunb.) at Commercial Harvest and after Treatments for Astringency Removal [PDF]
PlantsThis study aims to provide the first report on the soluble and polyphenolic profiles of “Farmacista Honorati” (FH) persimmons, which is a marketed cultivar with no existing data on its nutraceutical value.
Lapo Renai +6 more
doaj +2 more sources
Detection of Invisible Damages in 'Rojo Brillante' Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics. [PDF]
Foods, 2021 [EN] The main cause of flesh browning in 'Rojo Brillante' persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the packing lines are necessary because
Munera S +5 more
europepmc +4 more sources
MBW complexes impinge on anthocyanidin reductase gene regulation for proanthocyanidin biosynthesis in persimmon fruit. [PDF]
Sci Rep, 2020 [EN] MBW protein complexes containing MYB, bHLH and WD40 repeat factors are known transcriptional regulators of secondary metabolites production such as proanthocyanidins and anthocyanins, and developmental processes such as trichome formation in many ...
Gil-Muñoz F +6 more
europepmc +2 more sources
Involvement of DkTGA1 Transcription Factor in Anaerobic Response Leading to Persimmon Fruit Postharvest De-Astringency. [PDF]
PLoS ONE, 2016 Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of ...
Qing-Gang Zhu +8 more
doaj +2 more sources
Shipin gongye ke-ji, 2022 Objective: To solve the problem of sour taste in raw chestnut rose juice, and to develop its blended fruit-vegetable juice with good taste quality, sweet and sour taste and high stability.
Jiaxing JIN +5 more
doaj +2 more sources