Astringency assessment of persimmon by hyperspectral imaging [PDF]
, 2017 [EN] One of the current challenges of persimmon postharvest research is the development of non-destructive methods that allow determination of the internal properties of the fruit, such as maturity, flesh firmness and astringency.
Aleixos Borrás, María Nuria +6 more
core +1 more source
Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products [PDF]
, 2020 [EN] Purpose To evaluate the potential of the industrial waste of Rojo Brillante persimmon as a source for value-added products. The antioxidant compounds present in persimmon industrial waste (peel and calyx) and the suitability of this bagasse to be ...
Conesa, Claudia +3 more
core +1 more source
Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims [PDF]
, 2015 Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc.
Ahmed, Waqas +6 more
core +1 more source
Biotechnological tools applied to the improvement of persimmon (Diospyros kaki Thunb) culture [PDF]
, 2020 Tesis por compendio[ES] El cultivo del caqui ha crecido enormemente en la región Valenciana en los últimos 20 años al presentarse como una alternativa interesante al cultivo de cítricos. Sin embargo, su cultivo se enfrenta a tres problemas importantes.
Gil Muñoz, Francisco
core +1 more source
Changes during storing and astringency removal of persimmon fruit Diospyros kaki L. [PDF]
, 2000 Physiological changes during ripening, storing and astringency removal of persimmon fruits were traced. The fruits were stored under normal (NA), controlled (CA) and vacuum atmospheres (VA).
Hribal, J. +3 more
core +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 +6 more
openaire +4 more sources
Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks [PDF]
, 2021 [EN] BACKGROUND Seasonal persimmon (Diospyros kakiL.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest.
González, Cristina M. +2 more
core +1 more source
CaCl_2 ショリ ガ カキ ヒラタネナシ カジツノ ダツジュウゴ ノ ヒンシツ ニ オヨボス エイキョウ [PDF]
, 1986 【諸言】カキ\u27平核無\u27は一般に脱渋後の品質が他の渋柿品種に比べてすぐれているとされているが,脱渋後の日持ちが悪く軟化しやすい.果実の硬さ(硬度)に関しては,種々の化学物質,酵素等が複雑にかかわっていると考えられるが,とりわけCaが細胞壁成分の架橋物質として重要な役割を果していることが知られている.こhまでのところ,リンゴ,アボカド,オウトウ等でCaの散布処理や浸せき処理が収穫後あるいは加工後の果実の硬度保持や貯蔵障害の抑制に有効であることが報告されている.本報告ではカキ\u27平核無 ...
久保 康隆 +3 more
core +1 more source
Expression Profiles and DNA-Binding Affinity of Five ERF Genes in Bunches of Vitis vinifera cv. Cardinal Treated with High Levels of CO2 at Low Temperature [PDF]
, 2016 Ethylene response factors (ERFs) play an important role in plants by regulating defense response through interaction with various stress pathways.
Carmen Merodio +4 more
core +1 more source
HorticulturaeCultivated 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 +5 more
doaj +1 more source