Results 21 to 30 of about 165 (112)
Current status and perspective of persimmon research in China
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 +1 more source
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 +5 more
wiley +1 more source
EFFECT OF DE-ASTRINGENCY METHOD AND MATURITY STAGES ON FRUIT QUALITY OF "COSTATA" PERSIMMON (Diospyros kaki L.) DURING SHELF LIFE [PDF]
Journal of Productivity and Development, 2021 Astringency removal is one of the most important factors that influence ripening; improve quality and shelf life of persimmon fruits. So, this study was carried out to evaluate the efficiency of some chemical treatments like ethephon, ethanol, calcium
Maha Abd El-Aziz
doaj +1 more source
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 +5 more sources
IMPACT OF HOT SALINE WATER ON IMPROVING PERSIMMONS QUALITY DURING COLD STORAGE [PDF]
Journal of Plant Production, 2008 Persimmons (Diospyros kaki L.) cv. "Costata" were treated with hot water at 20 oC for 60 min (control) or 47 oC for 120 min or 50 oC for 60 min in the presence of sodium chloride or calcium chloride at 200 mM for each. Treated fruits were stored at 0 oC &
usama elabbasy
doaj +1 more source
Journal of Food Quality, Volume 2020, Issue 1, 2020., 2020 Recent efforts have been made to develop hot‐air‐dried chips as a value‐added product for persimmon fruit (Diospyros kaki). However, the long‐term quality of this product and its dependence on processing conditions and packaging type have not yet been explored.
Rebecca R. Milczarek +6 more
wiley +1 more source
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 +4 more sources
Food Science &Nutrition, Volume 6, Issue 1, Page 124-136, January 2018., 2018 Fruits and vegetables often have differences across cultivars in flavor, taste, and texture, making it impractical to simultaneously screen many cultivars for sensory attributes and consumer preference. In this work, a balanced incomplete block design for consumer tests and mixed‐type trained sensory panel data were used to screen 40 persimmon ...
Rebecca R. Milczarek +8 more
wiley +1 more source
HortScience, 2020 Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal range
Ayoub Fathi-Najafabadi +3 more
doaj +1 more source
food preservation science, 2003 カキ'西条'果実はドライアイス脱渋後極めて短期間で軟化するため, その防止法として種々の脱渋法および脱渋後の密閉保存について検討した。脱渋法は, CO2, N2, CO2漸減, ドライアイス, 粉末アルコール法を用い, 密閉保存はドライアイスまたは粉末アルコール脱渋後プラスチック容器保存とした。N2100%脱渋処理, CO2漸減処理は, エチレン生成量がCO2脱渋に比べて抑えられたが, 果実軟化は抑制されなかった。このことは, カキ'西条'果実の軟化を遅延させるためには, ある閾値以下のエチレン生成量に抑制するような脱渋法が必要なことを示した。ドライアイス脱渋開放保存区と密封保存区では, 両区とも5日で軟化した。粉末アルコール脱渋開放保存区においては7日で軟化し ...
XU, Changguo +3 more
openaire +2 more sources