Sugar and tannin content changes in persimmon fruit during artificial ripening with dry ice

Acta Horticulturae

Volumn 682, Issue , 2005, Pages 987-992

  Oz A T ^a   Ozelkok I S ^a   Albayrak, B ^a  

^a Ataturk Central Horticultural Research Institute   (Turkey)

Author keywords

Astringency; Carbon dioxide; Firmness

Indexed keywords

EID: 35948944498     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.682.128     Document Type: Conference Paper

References (9)

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3. Itoo, S. 1980. Persimmon. p. 442-468. In: Nagy and P. E. Shaw (eds.), The tropical and subtropical fruit, AVI Publishing, West Port, CT.
4. Itoo, S. 1986. Persimmon. p. 355-370. In: Handbook of fruit set and development, CRC press Inc., Boca Raton, FL.
5. 2: A possible connection to deastringency mechanisms. Food Chemist. 48:25-29.
6. Kitagawa, H. and Glucina, P. G. 1984. Persimmon culture in New Zealand. Science Information Publishing Center, DSIR, Wellington. p. 59-60.
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8. Matsuo, T. and Itoo, S. 1982. A model experiment for de-astrigency of persimmon fruit wit high carbon dioxide treatment: in vitro gelation of kaki-tannin by reacting with acetaldehyde. Agric. Biol. Chem. 46:683-689.
9. Oshida, M., Yonemari, K. and Sugiura, A. 1996. On the nature of coagulated tannins in astringent-type persimmon fruit after an artificial treatment of astringency removal. Postharvest Biol. Technol. 8:317-327.