Cover Image
QR Code

Natural drying of ‘Rojo Brillante’ persimmon

Air drying is a consolidated technique for persimmon fruit in several Asian countries, presenting advantages regarding to the characteristics of the new product and the extension of fruit´s commercialization period. In Spain, it would be a good alternative to reduce fruit losses associated with its...

Full description

Main Authors: Vilhena, Nariane Q., Llorca, Empar, Gil, Rebeca, Moraga, Gemma, Salvador, Alejandra
Format: poster
Language:Inglés
Published: 2021
Subjects:
Fruit losses
Microstructural changes
Rojo brillante
Persimmons
Physicochemical changes
J10 Handling, transport, storage and protection of agricultural products
F60 Plant physiology and biochemistry
Q01 Food science and technology
Q02 Food processing and preservation
Air drying
Postharvest activities
Physicochemical properties
Spain
Cultivars
Online Access:http://hdl.handle.net/20.500.11939/7636
https://www.ishs.org/symposium/699
Summary:Air drying is a consolidated technique for persimmon fruit in several Asian countries, presenting advantages regarding to the characteristics of the new product and the extension of fruit´s commercialization period. In Spain, it would be a good alternative to reduce fruit losses associated with its management and seasonality. The aim of this study was to evaluate the physicochemical and microstructural changes during the drying of persimmon Rojo Brillante the main cultivar produced in Spain.

Similar Items