ShareEvaluation of astringency removal process in carbon dioxide flushing system and storability of 'Sagoksi' persimmon fruits.
Author(s) : HAM Y. J., PARK Y. M.
Type of article: Article
Summary
The effects of duration and temperature of carbon dioxide application on quick removal of astringency and subsequent quality changes of 'Sagoksi' persimmon fruits were evaluated.
Details
- Original title: Evaluation of astringency removal process in carbon dioxide flushing system and storability of 'Sagoksi' persimmon fruits.
- Record ID : 2005-0242
- Languages: English
- Source: J. korean Soc. hortic. Sci. - vol. 44 - n. 4
- Publication date: 2003
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Indexing
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Themes:
Packaging;
Fruit - Keywords: Spray; Postharvest treatment; Persimmon; Modified atmosphere; Quality; Cold storage; Packaging; CO2
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- Date : 1997
- Languages : Korean
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- Date : 2003/10
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- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 429
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Modified atmosphere and carbon dioxide shock tr...
- Author(s) : BOONYARITTHONGCHAI P., KANLAYANARAT S.
- Date : 2003
- Languages : English
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In-package use of Muscodor albus volatile-gener...
- Author(s) : MERCIER J., LEGO S. F., SMILANICK J. L.
- Date : 2010/01
- Languages : English
- Source: Fruits - vol. 65 - n. 1
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