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Effects of freezing rate on astringency reduction in persimmon during and after thawing.

Author(s) : TAIRA S., ONO M., OTSUKI M.

Type of article: Article

Summary

The authors compared the reduction of astringency in the flesh of persimmon fruit either slowly frozen in a conventional freezer or rapidly frozen with liquid nitrogen, during and after thawing. Astringency and concentration of soluble tannins in flesh frozen by either method had decreased little by the start of thawing. In slowly frozen flesh, soluble tannins decreased greatly during thawing, and the thawed flesh was almost non-astringent. However, rapidly frozen flesh was still astringent after being thawed.

Details

  • Original title: Effects of freezing rate on astringency reduction in persimmon during and after thawing.
  • Record ID : 1999-3641
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 14 - n. 3
  • Publication date: 1998/11

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