ShareEffect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo brillante.
Author(s) : ARNAL L., RIÓ M. A. del
Type of article: Article
Summary
Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production, but not total soluble solids or flavour. Fruits stored at 15 °C followed by 6 days at 20 °C maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20 °C on those fruits previously stored at 1 or 8 °C.
Details
- Original title: Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo brillante.
- Record ID : 2006-0285
- Languages: English
- Source: Food Sci. Technol. int. - vol. 10 - n. 3
- Publication date: 2004
Links
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Persimmon; Temperature; Parameter; Expérimentation; Cold storage
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