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

Food Science and Technology International

Volumn 10, Issue 3, 2004, Pages 179-185

  Arnal, L ^a   Del Rio M A ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Astringency; Colour; Firmness; Persimmon fruit; Quality; Storage

Indexed keywords

COLD STORAGE; COLOR; ETHANOL; FLAVORS; GELS; METABOLISM; POLYMERIZATION;

ASTRINGENCY; PERSIMMON FRUITS; RIPENING;

FRUITS;

DIOSPYROS; DIOSPYROS KAKI; DIOSPYROS VIRGINIANA;

EID: 3042518925     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204044824     Document Type: Article

References (15)

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