Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutri...
| Main Authors: | , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
SCIRP
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6429 https://www.scirp.org/journal/paperinformation.aspx?paperid=60777 |
Similar Items: Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
- Effect of deastringency treatment on carotenoid compounds of persimmon fruit
- Detection of Astringent and Deastringent Persimmon Fruits using Hyperspectral Imaging Technology
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
- Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit
- Persimmon