Detection of Astringent and Deastringent Persimmon Fruits using Hyperspectral Imaging Technology

Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins. Traditionally, the consumption of this cultivar has been only possible when the astringency has been naturally removed before harvest, when fruit is overripe and the manipulation is very delicate. I...

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Bibliographic Details

Main Authors:	Munera, Sandra, Aleixos, Nuria, Gómez-Sanchís, Juan, Besada, Cristina, Cubero, Sergio, Talens, Pau, Salvador, Alejandra, Blasco, José
Other Authors:	Groot Koerkamp, Peter
Format:	conferenceObject
Language:	Inglés
Published:	Wageningen University & Research 2021
Subjects:	Persimmon astringency Deastringency Hyperspectral imaging Detection Q01 Food science and technology Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Q04 Food composition Tannins Postharvest treatment Carbon dioxide
Online Access:	http://hdl.handle.net/20.500.11939/7570 https://edepot.wur.nl/471679#page=946