Results 41 to 50 of about 165 (112)

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   +2 more sources

Remoção da adstringência de caquis 'Giombo' com subdosagens de etanol Astringency removal of 'Giombo' persimmon with ethanol sub-doses

Ciência Rural, 2009
O objetivo do trabalho foi avaliar a eficácia da aplicação de subdosagens de etanol na remoção da adstringência de caqui 'Giombo'. Além disso, foi avaliada a influência da temperatura e do tempo de exposição ao etanol no processo de destanização dos ...
Fernando Kazuhiro Edagi, Diego Garcia Chiou, Felipe de Angelis Monteiro Terra, Ivan Sestari, Ricardo Alfredo Kluge   +4 more
doaj  

Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage. [PDF]

Molecules, 2022
Jia G, Jiang M, Sun A, Gan Z.
europepmc   +1 more source

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage. [PDF]

J Food Sci Technol, 2022
Fathi-Najafabadi A, Besada C, Gil R, Tormo D, Navarro P, Salvador A.   +5 more
europepmc   +1 more source

Detection of Astringent and Deastringent Persimmon Fruits using Hyperspectral Imaging Technology

, 2018
Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins. Traditionally, the consumption of this cultivar has been only possible when the astringency has been naturally removed before harvest, when fruit is overripe and the manipulation is very delicate.
Munera, Sandra, Aleixos, Nuria, Gómez-Sanchís, Juan, Besada, Cristina, Cubero, Sergio, Talens, Pau, Salvador, Alejandra, Blasco, José   +7 more
openaire   +1 more source

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. [PDF]

Foods, 2021
M González C, Hernando I, Moraga G.
europepmc   +1 more source

Physiological Changes and Transcriptomic Analysis throughout On-Tree Fruit Ripening Process in Persimmon (Diospyros kaki L.). [PDF]

Plants (Basel), 2023
Dorta T, Gil-Muñoz F, Carrasco F, Zuriaga E, Ríos G, Blasco M.   +5 more
europepmc   +1 more source

High CO2/hypoxia-induced softening of persimmon fruit is modulated by DkERF8/16 and DkNAC9 complexes. [PDF]

J Exp Bot, 2020
Wu W, Wang MM, Gong H, Liu XF, Guo DL, Sun NJ, Huang JW, Zhu QG, Chen KS, Yin XR.   +9 more
europepmc   +1 more source

A high-quality chromosomal genome assembly of Diospyros oleiferaCheng. [PDF]

Gigascience, 2020
Suo Y, Sun P, Cheng H, Han W, Diao S, Li H, Mai Y, Zhao X, Li F, Fu J.   +9 more
europepmc   +1 more source

Detection of Invisible Damages in 'Rojo Brillante' Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics. [PDF]

Foods, 2021
Munera S, Rodríguez-Ortega A, Aleixos N, Cubero S, Gómez-Sanchis J, Blasco J.   +5 more
europepmc   +1 more source