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Impact de l'entreposage frigorifique et de l'astringence sur les kaki (Diospyros kaki, L.) cv. Rojo brillante.

Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo brillante.

Auteurs : ARNAL L., RIÓ M. A. del

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo brillante.
  • Identifiant de la fiche : 2006-0285
  • Langues : Anglais
  • Source : Food Sci. Technol. int. - vol. 10 - n. 3
  • Date d'édition : 2004

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