Results 51 to 60 of about 265 (134)
, 2013 A espécie Campomanesia phaea (O. Berg.) Landrum é popularmente conhecida como \"cambuci\". É uma das diversas espécies brasileiras de Myrtaceae com fruto comestível e ocorre nos estados de Minas Gerais e São Paulo, principalmente na Serra do Mar.
Sanches, Maria Cecilia Rocha +1 more
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, 2013 High resolution volatile profiling (67 compounds identified) of fruits from 12 persimmon cultivars was established and used to characterize the different astringency types of persimmon fruit before and after deastringency treatment.
Besada, Cristina +3 more
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, 2014 O presente trabalho visou analisar comparativamente as alterações fisiológicas e estruturais de caquis adstringentes (PVA) e não adstringentes (PCNA) desde o início do desenvolvimento até a maturação avançada.
Magda Andréia Tessmer +1 more
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Effect of Carbon Dioxide Treatment on the Deastringency of 'Bull Heart' Persimmon Fruits
, 2014 本試驗之目的在調查，牛心柿．經過不同二氧化碳濃度處理後，對果實品質之影響及生理之變化。結果顯示，'牛心柿'果實經氣體脫澀後，各處理組澀味指數皆下降，其中以二氧化碳處理者處理3天後，下降最多;對照於可溶性單寧含量以二氧化碳處理者皆低於0.5%，且柿果所含可溶性固形物降低，主要可能來自於可溶性單寧含量下降引起。脫澀後各處理組較對照組可測得較高含量的酒精及乙醛，其中100%氮氣處理時柿果果肉亦可和二氧化碳處理組一樣累積酒精和乙醛，甚至高於25%二氧化碳處理者，但脫澀效果卻不及二氧化碳處理者，結果顯示 ...
阮亞蘭 +3 more
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, 2018 This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in ‘Giombo’ persimmons, storage in cold chamber at 5ºC and to assess its physiological and structural alterations.
Appezzato-da-Glória, Beatriz +3 more
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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 +7 more
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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 +4 more
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, 2019 本試驗以本省生產之’平核無’柿果為材料，進行酒精脫澀之試驗。酒精用量每公斤柿果至少4ml，效果較佳。在30℃下，酒精處理時間達16小時即足以誘發柿果脫澀。果實以酒精脫澀之速度隨溫度增加而加速，在25℃下需4日；在30℃下需3日；而在35及40℃下則只需2日即可完成脫澀。脫澀時之軟化現象，隨脫澀溫度增加而減緩；另外，在脫澀前以48.5℃熱風處理柿果3小時，亦有減緩脫澀後的軟化現象。 The disappearance of astringency was studied in ‘Hiratanenashi’
Ching-Chang Shiesh;Huey-Ling Lin;Rong-Quey Lin;Shu-Jiuan Chen;Shih-Pin Feng +1 more
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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
, 2014 本試驗目的為探討'牛心柿’以石灰水懸浮液浸泡及酒精處理後脫澀期間果實之生理變化及脫澀因子，同時探討乙烯在柿餅去皮加工中的角色及脫澀機制。為了釐清脫澀過程中之可能因子，本試驗也以柿果果肉培養之方式，期能更進一步釐清水分及乙醛在脫澀過程之角色。 石灰水懸浮液浸泡及酒精處理之柿果在30°C的條件下2天後即可完成脫澀。乙醛的累積在石灰水處理第3日可見其生成累積，而此時柿果已完成脫澀。而酒精處理之柿果並無乙醛累積。兩者處理之柿果果肉榨汁率的含量在脫澀完成2日內的變化最大，可減少12-17 ...
馮詩蘋, Feng, Shih-Pin
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