Results 31 to 40 of about 265 (134)

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

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

Physical, Microbial, and Chemical Quality of Hot‐Air‐Dried Persimmon (Diospyros kaki) Chips during Storage

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, Ana M. Vilches, Carl W. Olsen, Andrew P. Breksa, Bruce E. Mackey, Maria T. Brandl, Elena González-Fandos   +6 more
wiley   +1 more source

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

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, Rachelle D. Woods, Sean I. LaFond, Andrew P. Breksa, John E. Preece, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches   +8 more
wiley   +1 more source

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

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, Cristina Besada, Rebeca Gil , Alejandra Salvador   +3 more
doaj   +1 more source

Effects of different methods of deastringency and storage on the shelf life of 'Saijo' persimmon fruit

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, NAKATANI, Yukio, NAKATSUKA, Akira, ITAMURA, Hiroyuki   +3 more
openaire   +2 more sources

Risk assessment of Retithrips syriacus for the EU

EFSA Journal, Volume 22, Issue 4, April 2024.
Abstract Following a request from the European Commission, the EFSA Panel on Plant Health performed a quantitative risk assessment for the EU of Retithrips syriacus (Mayet) (Thysanoptera: Thripidae), a polyphagous thrips, regarded as a tropical/subtropical pest occurring in several countries of Africa, South America, Asia and in the EU in Cyprus.
EFSA Panel on Plant Health (PLH), Claude Bragard, Paola Baptista, Elisavet Chatzivassiliou, Francesco Di Serio, Paolo Gonthier, Josep Anton Jaques Miret, Annemarie Fejer Justesen, Alan MacLeod, Christer Sven Magnusson, Panagiotis Milonas, Juan A. Navas‐Cortes, Stephen Parnell, Roel Potting, Philippe Lucien Reignault, Emilio Stefani, Hans‐Hermann Thulke, Wopke van der Werf, Jonathan Yuen, Lucia Zappalà, Élison Fabrício Bezerra Lima, David Makowski, Matteo Crotta, Alex Gobbi, Dejana Golic, Andrea Maiorano, Olaf Mosbach‐Schulz, Eugenio Rossi, Anastasia Terzidou, Antonio Vicent Civera   +29 more
wiley   +1 more source

Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety ‘Rojo Brillante’, PDO ’Ribera del Xúquer’ [PDF]

Nutrients, 2020
In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to numerous claims derived from the presence of bioactive compounds; however, natural food products, often the original sources ...
Laura Domínguez Díaz, Eva Dorta, Sarita Maher, Patricia Morales, Virginia Fernández-Ruiz, Montaña Cámara, María-Cortes Sánchez-Mata   +6 more
openaire   +4 more sources

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging [PDF]

Journal of Food Engineering, 2019
[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft.
Sandra Munera, Nuria Aleixos, Cristina Besada, Juan Gómez-Sanchis, Alejandra Salvador, Sergio Cubero, Pau Talens, José Blasco   +7 more
openaire   +4 more sources

Enzymatic Deastringent Fruit Powder of Sea Buckthorn (Hippophae rhamnoides L.): Preparation, Antioxidant Activity Investigation and Metabolomics Analysis

Foods
Sea buckthorn is a valuable medicinal and edible plant, but the sour and astringent taste of its fruit limits the development of the related processing industry.
Jiaxuan Xie, Liting Lin, Haoran Yang, Daren Wu, Zhengxiao Zhang, Shan Lin, Feng Kang, Lingyu Zhang, Jian Li   +8 more
doaj   +1 more source