Results 41 to 50 of about 3,036 (171)
Scientific Reports, 2022 PA-enhanced content causes astringency in persimmon fruit. PCNA persimmons can lose their astringency naturally and they become edible when still on the tree, which allows for conserves of physical and financial resources.
Yiru Wang +8 more
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Removal of astringency and storage of ‘Hiratanenashi’ persimmon fruits [PDF]
New Zealand Journal of Crop and Horticultural Science, 1987 Abstract Exposing ‘Hiratanenashi’ persimmons to 90–100% CO 2 for 24 h at 30°C was effective in removing astringency. Rate of astringency loss was slowed considerably when treated fruit were subsequently stored at 0°C (3 weeks to lose astringency at 0°C; 4–5 days at 20°C ...
J. D. Toye, P. G. Glucina, T. Minamide
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Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
Analysis of xyloglucan endotransglycosylase/hydrolase (XTH) genes and diverse roles of isoenzymes during persimmon fruit development and postharvest softening. [PDF]
PLoS ONE, 2015 Xyloglucan endotransglycosylase/hydrolase (XTH) enzymes have played a role in the remodeling of cell wall hemicelluloses. To investigate the function of XTHs in persimmon (Diospyros kaki L.) fruit development and postharvest softening, five cDNAs (DkXTH1
Ye Han +7 more
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Astringency Removal in Persimmon Fruits with Ethephon1
HortScience, 1972 Abstract Applications of ethylene have been shown to be effective in removing astringency from fruits of persimmon ( Diospyros kaki L.f.) (1). (2-Chloroethyl)phosphonic acid (ethephon)4, an ethylene generator, was applied to uniform, firm, and well colored ‘Taubate ...
M. Awad, H. Amenomori
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Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
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Genomic variation drives plant flavor diversification
Journal of Integrative Plant Biology, EarlyView.This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu +5 more
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Future Postharvest and FoodIn present work, the impacts of 1‐MCP containing‐paper treatment on the storability of Anxi persimmon fruit and its relationship with energy metabolism were evaluated.
Lingzhen Zeng +5 more
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Effect of storage temperature on physiology and ultrastructure of persimmon fruit
浙江大学学报. 农业与生命科学版, 2005 Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower.
LUO Zi-sheng, XI Yu-fang
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Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating [PDF]
Journal of Food and Dairy Sciences, 2017 Persimmon (Diospyros kaki J.) is a subtropical fruit with short postharvest life. The effect of pectin and guar gum based edible coatings was studied under certain conditions of plasticizer, antioxidants and antimicrobial agents.
R. Gomaa, Mona Elabd
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