Varietal differences in the ease of astringency removal by carbon dioxide gas and ethanol vapor treatments among Oriental astringent persimmons of Japanese and Chinese origin

Scientia Horticulturae

Volumn 94, Issue 1-2, 2002, Pages 63-72

  Yamada, Masahiko ^a   Taira, Satoshi ^b   Ohtsuki, Masako ^b   Sato, Akihiko ^a   Iwanami, Hiroshi ^a   Yakushiji, Hiroshi ^a   Wang, Renzi ^c   Yang, Yong ^c   Li, Gaochao ^c  

^a NATIONAL INSTITUTE OF FRUIT TREE SCIENCE   (Japan)

^b YAMAGATA UNIVERSITY   (Japan)

^c NORTHWEST A F UNIVERSITY   (China)

Author keywords

Astringency; Carbon dioxide; Diospyros kaki; Persimmon; Tannin; Varietal difference

Indexed keywords

FOOD PROCESSING; FRUIT;

DIOSPYROS; DIOSPYROS KAKI; DIOSPYROS VIRGINIANA;

EID: 0037141240     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-4238(01)00367-3     Document Type: Article

References (28)

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4. The change of the amount of acetaldehyde and ethanol in flesh during ripening and storage in Japanese persimmon
5. The condition of tannin and sugar extraction, the relation of tannin concentration to astringency and the behavior of ethanol during the deastringency by ethanol in persimmon fruits
6. Studies on the removal of the astringency and storage of Kaki (Oriental persimmons). 4. Relationship between fruit weight and the ease of removal of astringency
7. Studies on the removal of the astringency and storage of Kaki (Oriental persimmons). 5. A relation between removal of the astringency and acetaldehyde formation during the warm water treatment for removal of the astringency
8. Studies on the removal of the astringency and storage of Kaki (Oriental persimmons). 6. Reappearance of astringency in fruits previously treated in warm water for removal of the astringency
9. On Kakishibu. I. Constitution of Shibuol
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11. CTSD method to removing astringency of persimmon fruit by carbon dioxide gas
12. Studies on the mechanism of the removal of astringency in Japanese persimmons (Diospyros kaki L.). 1. Varietal difference of acetaldehyde content, ethanol content and alcoholdehydrogenase activities of kaki fruits
13. Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits
14. Carbon dioxide assimilation during postharvest removal of astringency from persimmon fruit
15. Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres
16. Astringency in persimmon
17. Comparison of the characteristics of removal of astringency in two Japanese persimmon cultivars, 'Denkro' and 'Hiratanenashi'
18. Influence of fruit size, defoliation, gibberellin, and growing regions on the ease of removal of astringency in Japanese persimmon (Diospyros kaki Thunb. cv. Hiratanenashi)
19. Effect of harvest maturity on removal of astringency in Japanese persimmon (Diospyros kaki Thunb.), 'Hiratanenashi' fruits
20. Relationship between differences in the ease of removal of astringency among fruit of Japanese persimmon (Diospyros kaki Thunb.) and their ability to accumulate ethanol and acetaldehyde
21. Differences between the Japanese persimmon (Diospyros kaki Thunb.) 'Denkro' and 'Hiratanenashi' on acetaldehyde production by their flesh discs
22. The origin of 'Luo Tian Tian Shi'
23. Chinese persimmon germplasm resources
24. Characteristics of 'Luo Tian Tian Shi', a non-astringent cultivar of Oriental persimmon (Diospyros kaki Thunb.) of Chinese origin in relation to non-astringent cultivars of Japanese origin
25. Variation of fruit ripening time, fruit weight and soluble solids content in Oriental persimmon cultivars of Japanese origin
26. Comparisons in the variations in fruit maturing time, fruit weight, and soluble solids content of Oriental persimmon cultivars of Chinese and Japanese origin
27. Persimmon genetics and breeding