Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
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 persi...
| Autores principales: | , , , |
|---|---|
| Otros Autores: | |
| Formato: | conferenceObject |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Acceso en línea: | http://hdl.handle.net/20.500.11939/4220 |
Ejemplares similares: Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
- Effect of deastringency treatment on carotenoid compounds of persimmon fruit
- Deastringency treatment with CO2 induces oxidative stress in persimmon fruit
- Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
- Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies
- Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit
- Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions