Results 11 to 20 of about 165 (112)
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.
Xue-Ren Yin +2 more
exaly +5 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 ...
Kwang Deog Moon +2 more
exaly +5 more sources
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 +4 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
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
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
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 +2 more sources
A transcription factor network responsive to high CO2/hypoxia is involved in deastringency in persimmon fruit. [PDF]
J Exp Bot, 2018 Plant responses to anaerobic environments are regulated by ethylene-response factors (ERFs) in both vegetative and productive organs, but the roles of other transcription factors (TFs) in hypoxia responses are poorly understood. In this study, eight TFs (DkbHLH1, DkMYB9/10/11, DkRH2-1, DkGT3-1, DkAN1-1, DkHSF1) were shown to be strongly up-regulated by
Zhu QG +6 more
europepmc +4 more sources