Results 41 to 50 of about 265 (134)
, 2016 Synergistic effect of DkTGA1 and DkERF on trans-activation of the promoters of deastringency-related genes (DkADH1, DkPDC2, DkPDC3) using the dual-luciferase assay.
Miao-miao Wang (2794696) +8 more
core +1 more source
Korean Journal of Food Preservation, 2017 We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of ‘Sanggamdungsi’ (Diospyros kaki cv.) astringent persimmon at room temperature (25°C) and low temperature (-1°C). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or 130 μm and stored ...
Il-Ho Kim +5 more
openaire +2 more sources
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).
Zavrtanik, M. +7 more
core +1 more source
HorticulturaePollination-constant non-astringent (PCNA) persimmons have significant commercial value due to their natural de-astringency trait. The Chinese PCNA (C-PCNA) type is particularly valuable for genetic improvement because this trait is controlled by ...
Junchi Xu +4 more
doaj +1 more source
Perlakuan Pascapanen Buah Kesemek Reundeu (Diosphyros kaki L.) Menggunakan Gas Karbon Dioksida
, 2017 Postharvest treatment for removing astringency on Reundeu persimmon by traditional way, make the appearance is not attractive visually for commercial purpose.
Yohannes Aris Purwanto +2 more
core +1 more source
, 2011 Persimmon trees (Diospyros kaki) belongs to the so-called group of minor fruit tree species. The main persimmon cultivar grown in Spain is ‘Rojo Brillante’, which produces an astringent fruit.
Ferrer-Talón, Pedro J. +4 more
core +1 more source
Food and Nutrition Sciences, 2015 Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits.
Novillo, Pedro +4 more
openaire +3 more sources
, 2013 Flesh browning is one of the most important disorders in the commercialisation of 'Rojo Brillante' persimmons. Mechanical damage on the packaging line has been found to be the main cause of this disorder.
Lopez, M. P. +3 more
core +1 more source
, 2014 柿子葉可溶性單寧濃度因品種而異，本調查中以‘牛心柿’最高，其次為‘花御所’，再者‘富有’、‘蜂屋’及‘平核無’，三者間差異不大；葉片中PAL活性和可溶性單寧濃度變化趨勢一致。柿葉經二氧化碳處理後可溶性單寧呈下降趨勢，和果實一樣有脫澀情形，似可作為研究脫澀之材料。柿果發育中生長曲線呈雙S型曲線，幼果期‘牛心柿’即有較高的可溶性單寧濃度，且成長中單果含量有累積現象，而‘富有’柿可溶性單寧含量及濃度皆低，且其PAL活性亦較‘牛心柿’低，由結果顯示，‘富有’柿合成單寧能低，加上果實成長之稀釋效應 ...
阮雅蘭, Ruan, Ya-Lan
core
, 2014 Persimmon (Diospyros kaki) culture is gaining importance as a temperate fruit crop in the Mediterranean area. The main persimmon cultivar grown in Spain is 'Rojo Brillante', which produces an astringent fruit.
Besada, Cristina +4 more
core +1 more source