Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects
In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the production of this fruit centres on only one variety, persimmon cv. Rojo Brillante, majorly located in the Valencian Community. The main postharvest disorders manifested by ‘Rojo Brillante’ persimmons are fles...
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| Formato: | doctoralThesis |
| Lenguaje: | Inglés |
| Publicado: |
2021
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/7597 |
| _version_ | 1855032635332493312 |
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| author | Novillo, Pedro |
| author2 | Salvador, Alejandra |
| author_browse | Novillo, Pedro Salvador, Alejandra |
| author_facet | Salvador, Alejandra Novillo, Pedro |
| author_sort | Novillo, Pedro |
| collection | ReDivia |
| description | In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the production of this fruit centres on only one variety, persimmon cv. Rojo Brillante, majorly located in the Valencian Community. The main postharvest disorders manifested by ‘Rojo Brillante’ persimmons are flesh browning, which is associated with mechanical damage and chilling injury displayed after low-temperature storage. Previous research has determined the postharvest conditions that lead fruit to develop such alterations. However, the biochemical process behind flesh browning and chilling injury disorders is still unknown. Currently, there is special interest in introducing cultivars from other countries to broaden the varietal range. Besides, prolonging the fruit storage period to supply the markets according to the demand is one of the main challenges. In this context, the present Thesis approached three main objectives: 1) Studying the biochemical process implied in the main physiological postharvest disorders manifested in persimmon fruits by focusing on changes in the fruit redox state; 2) Evaluating postharvest treatments to preserve fruit quality during cold storage; 3) Assessing the physico-chemical and nutritional quality of persimmon cultivars introduced from other countries to increase the varietal range. |
| format | doctoralThesis |
| id | ReDivia7597 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | ReDivia75972025-04-25T14:55:02Z Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects Novillo, Pedro Salvador, Alejandra Besada, Cristina Universitat Politècnica de València. Departamento de tecnología de alimentos Persimmon Astringency Deastringency treatment Chilling injuries Nutrition composition J10 Handling, transport, storage and protection of agricultural products Q01 Food science and technology F60 Plant physiology and biochemistry Q52 Feed processing and preservation Q04 Food composition Oxidative stress Postharvest technology Refrigerated storage Modified atmosphere storage In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the production of this fruit centres on only one variety, persimmon cv. Rojo Brillante, majorly located in the Valencian Community. The main postharvest disorders manifested by ‘Rojo Brillante’ persimmons are flesh browning, which is associated with mechanical damage and chilling injury displayed after low-temperature storage. Previous research has determined the postharvest conditions that lead fruit to develop such alterations. However, the biochemical process behind flesh browning and chilling injury disorders is still unknown. Currently, there is special interest in introducing cultivars from other countries to broaden the varietal range. Besides, prolonging the fruit storage period to supply the markets according to the demand is one of the main challenges. In this context, the present Thesis approached three main objectives: 1) Studying the biochemical process implied in the main physiological postharvest disorders manifested in persimmon fruits by focusing on changes in the fruit redox state; 2) Evaluating postharvest treatments to preserve fruit quality during cold storage; 3) Assessing the physico-chemical and nutritional quality of persimmon cultivars introduced from other countries to increase the varietal range. 2021-09-03T07:44:59Z 2021-09-03T07:44:59Z 2015 doctoralThesis Novillo, P. (2015). Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects [Tesis doctoral no publicada]. Universitat Politècnica de València. http://hdl.handle.net/20.500.11939/7597 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess electronico |
| spellingShingle | Persimmon Astringency Deastringency treatment Chilling injuries Nutrition composition J10 Handling, transport, storage and protection of agricultural products Q01 Food science and technology F60 Plant physiology and biochemistry Q52 Feed processing and preservation Q04 Food composition Oxidative stress Postharvest technology Refrigerated storage Modified atmosphere storage Novillo, Pedro Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title | Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title_full | Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title_fullStr | Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title_full_unstemmed | Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title_short | Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects |
| title_sort | harvest and postharvest quality of persimmon fruit physicochemical and nutritional aspects |
| topic | Persimmon Astringency Deastringency treatment Chilling injuries Nutrition composition J10 Handling, transport, storage and protection of agricultural products Q01 Food science and technology F60 Plant physiology and biochemistry Q52 Feed processing and preservation Q04 Food composition Oxidative stress Postharvest technology Refrigerated storage Modified atmosphere storage |
| url | http://hdl.handle.net/20.500.11939/7597 |
| work_keys_str_mv | AT novillopedro harvestandpostharvestqualityofpersimmonfruitphysicochemicalandnutritionalaspects |