Results 11 to 20 of about 265 (134)
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 +8 more sources
Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon [PDF]
Agronomy, 2022 Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment with ...
Nariane Q. Vilhena +5 more
doaj +6 more sources
C2H2-Type Zinc Finger Proteins (DkZF1/2) Synergistically Control Persimmon Fruit Deastringency [PDF]
International Journal of Molecular Sciences, 2019 Hypoxic environments are generally undesirable for most plants, but for astringent persimmon, high CO2 treatment (CO2 > 90%), also termed artificial high-CO2 atmosphere (AHCA), causes acetaldehyde accumulation and precipitation of soluble tannins and could remove astringency.
Qinggang Zhu +2 more
exaly +6 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 +3 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 +3 more sources
Horticultural Plant Journal, 2016 The androecious genotype of Diospyros spp. ‘Male 8’, which is distributed in Dabie Mountain area of the central China, was probably derived from the hybrids or natural variation of Chinese pollination constant and non-astringent (CPCNA) persimmon.
Na ZHANG +4 more
doaj +3 more sources
Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods [PDF]
Food Science and Biotechnology, 2017 The effects of different deastringency treatments (untreated, carbon dioxide, warm water, or ethanol), before drying on the quality characteristics of dried fruit slices prepared from whole "Cheongdobansi" persimmons were evaluated. L* (lightness) and a* (redness) values of dried slices from warm water- and ethanol-treated groups were higher ...
Hun-Sik Chung +2 more
exaly +5 more sources
Current status and perspective of persimmon research in China [PDF]
Technology in Horticulture, 2022 The persimmon, belonging to the genus Diospyros, is one of the most common fruits with high edible and economic value. China has the largest cultivated area and annual production of persimmons in the world.
Yuhan Dong +5 more
doaj +2 more sources
DkPK Genes Promote Natural Deastringency in C-PCNA Persimmon by Up-regulating DkPDC and DkADH Expression. [PDF]
Front Plant Sci, 2017 The astringency of Chinese pollination-constant non-astringent (C-PCNA) persimmon (Diospyros kaki Thunb.) can be naturally removed on the tree. This process is controlled by a single locus and is dominant against other types of persimmons; therefore, this variant is an important candidate for commercial cultivation and the breeding of PCNA cultivars ...
Guan C +5 more
europepmc +6 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