Results 21 to 30 of about 265 (134)

Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

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, Haijuan ZHANG, Hualing YUE, Yan SONG, Hongxia ZHANG, Hongmei LIAO   +5 more
doaj   +2 more sources

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Food Chemistry, 2014
Manifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24h,
Novillo, Pedro, Salvador, Alejandra, Besada Ferreiro, Cristina María, Llorca Martínez, Mª Empar, Hernando Hernando, Mª Isabel   +4 more
openaire   +5 more sources

Effect of deastringency treatment on carotenoid compounds of persimmon fruit

Acta Horticulturae, 2018
Nowadays, consumers demand fresh fruits high in bioactive compounds because of their growing concern for health. Carotenoids are important bioactive compounds present in persimmon fruit and the content of these compounds depends on the cultivar. Before marketing fruit from astringent persimmon cultivars are routinely submitted to astringency removal ...
Novillo, Pedro, Besada, Cristina, Bermejo, Almudena, Navarro, Pilar, Salvador, Alejandra   +4 more
openaire   +3 more sources

An integrated analysis based on transcriptome and proteome reveals deastringency-related genes in CPCNA persimmon. [PDF]

Sci Rep, 2017
AbstractPersimmon fruits accumulate a large amount of proanthocyanidins (PAs) during development. PAs cause a dry or puckering sensation due to its astringency. Pollination constant and non-astringent (PCNA) persimmon fruits can lose astringency during fruit ripening.
Chen W, Xiong Y, Xu L, Zhang Q, Luo Z.
europepmc   +5 more sources

Applications of mechatronics technology in deastringency of fresh persimmon fruit

2011 International Conference on New Technology of Agricultural, 2011
The application of mechatronics technology in varies departments of national economy was discussed concisely in this paper. The traditional method to make fresh persimmons lose acerbity and the process, quality identification and controlling methods of heat preservation of the technique that use warm water to make fresh persimmons lose acerbity were ...
null Li Yanrong, null Wang Aimin
openaire   +2 more sources

Genome-Wide Identification of miRNAs in Oily Persimmon (Diospyros oleifera Cheng) and Their Functional Targets Associated with Proanthocyanidin Metabolism

Horticulturae
Cultivated persimmon (Diosspyros kaki Thunb.) is a hexaploid (mostly) or a nonaploid with high heterozygosity, hindering molecular genetic studies on proanthocyanidin (PA) metabolism, which is a major trait for persimmon astringency. Recently, one of its
Meng Zhang, Rong Wu, Xinlong Hu, Zhengrong Luo, Qinglin Zhang, Sichao Yang   +5 more
doaj   +2 more sources

FRUIT QUALITY AND RESPONSE TO DEASTRINGENCY TREATMENT OF EIGHT PERSIMMON VARIETIES CULTIVATED UNDER SPANISH GROWING CONDITIONS

Acta Horticulturae, 2013
In Spain the persimmon production is based on the cultivar 'Rojo Brillante' which is astringent at harvest (PVA type). The application of postharvest CO2-treatments that allow removing the astringency while preserving the firmness has been the main factor for the important expansion of persimmon crop in the last decades.
Novillo, Pedro, Besada, Cristina, Gil, Rebeca, Salvador, Alejandra   +3 more
openaire   +3 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, Gong ZY, Wang MM, Li X, Grierson D, Yin XR, Chen KS.   +6 more
europepmc   +4 more sources

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   +2 more sources

Transcriptional regulation of fleshy fruit texture

Journal of Integrative Plant Biology, Volume 64, Issue 9, Page 1649-1672, September 2022., 2022
This review focuses on advances in our understanding of the transcriptional regulatory mechanisms governing changes in fruit texture (e.g. softening and lignification) during fruit development, ripening, and postharvest. Potential targets for breeding and future research directions for the control of texture and quality improvement are discussed ...
Yanna Shi, Bai‐Jun Li, Guanqing Su, Mengxue Zhang, Donald Grierson, Kun‐Song Chen   +5 more
wiley   +1 more source