Results 61 to 70 of about 419 (133)
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy [PDF]
, 2017 [EN] Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy.
Aleixos Borrás, María Nuria +8 more
core +1 more source
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 ...
Changguo XU +3 more
openaire +2 more sources
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
Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon [PDF]
, 2016 Tesis por compendio[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties.
Sanchís Soler, Elena
core +1 more source
Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: A review. [PDF]
, 2022 Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency.
AMORIM, C. +3 more
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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
Reducing Postharvest Losses in Persimmon. Pre and Postharvest Aspects Involved in Fruit Quality and New Strategies for Valorization [PDF]
Tesis por compendio[ES] En los últimos años España ha experimentado una sobreproducción de caqui, provocando una importante caída del precio y el aumento del desperdicio de fruta.
Quaresma Vilhena, Nariane
core +1 more source
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 +3 more
openaire +2 more sources
Reducing postharvest losses in persimmon. Pre and postharvest aspects involved in fruit quality and new strategies for valorization [PDF]
, 2023 Persimmon is a crop of great relevance in Spain, which has become the world’s second producer and the largest exporter. This production centers mainly on cv. Rojo Brillante in the Valencian Community.
Vilhena, Nariane Q.
core
Food Chemistry, 2014 Manifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24h,
Novillo, Pedro +4 more
openaire +4 more sources