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Potential Status of Persimmon (Diospyrus kaki L.) in Türkiye and Its Impact on Human Health [PDF]
BIO Web of ConferencesAnatolia is the gene center of many fruit species grown in the world and is also very rich in terms of fruit species and varieties. Diospyrus kaki L., known as persimmon, is one of these fruit species.
Polat Yakup +3 more
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Chemical and Biological Technologies in Agriculture, 2022 Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified ...
Giuseppe Sortino +7 more
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Horticulturae, 2023 Persimmon (Diospyros kaki) is a worldwide fruit cultivated mainly in the East Asia, Mediterranean, Caucasus, Latin America, and Oceania regions. This fruit contains abundant proanthocyanidins (PAs, also called condensed tannins), whose biosynthesis is ...
Sichao Yang +6 more
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Effect of melatonin application on biochemical changes and maintaining the quality of persimmon [PDF]
Romanian Journal of Horticulture, 2022 The purpose of this study is to determine the effects of melatonin dips on cold storage of the non-astringent 'Fuyu' persimmon cultivar. Persimmon fruits were subjected to different concentrations of melatonin (0 (control), 0.01, 0.1, and 1 mmol l−1 ...
E. Bal, A.İ. Torçuk
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CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS [PDF]
Journal of Plant Production, 2010 Cyanocobalamin (B12) may generate many different physiological processes in plant tissue such as: protein metabolism, soluble lipids, carbohydrates and ethylene. Changes in tannins and total sugars in astringent persimmons cultivar ‘Costata’ were investigated during shelf-life postharvest period.
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Extraction of pectin from persimmon (Diospyros kaki L.)
Applied Food Research, 2022 Persimmon (Diospyros kaki L.) is a fruit generally consumed fresh, generating quantities that are discarded due to senescence or the presence of lesions. The extraction of pectin from persimmon could be an alternative to obtain a product with added value
Marina Talamini Piltz +3 more
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Journal of the American Society for Horticultural Science, 2020 ‘Mopan’ persimmon (Diospyros kaki Thunb.) is a traditional astringent cultivar of persimmon and ‘Yoho’ persimmon (D. kaki) is a newly introduced Japanese nonastringent type of cultivar in northern China.
Jingjing Kou +5 more
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Insects, 2023 Sweet persimmons are a valuable export commodity. However, the presence of live insects such as Asiacornococcus kaki limits their access to many export markets.
Tae-Hyung Kwon +7 more
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Fungal microflora in dried persimmon fruits
Quality Assurance and Safety of Crops & Foods, 2020 Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon ...
Gunduz, G. T. +3 more
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Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine
Journal of Pure and Applied Microbiology, 2017 Sparkling wine has widely been consumed because of its high added value. Sparkling wine is mainly produced using grape, however different fruits have been studied to ferment the wine.
Ji-Hyeong Cho +5 more
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