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Journal of Food Science
PESIS, E., Division of Fruir & Vegetable Storage, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, The Volcani Cenrer, P.O. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Division of Fruir & Vegetable Storage, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, The Volcani Cenrer, P.O. Box 6, Bet Dagan, 50250, Israel
Application for 48 hr of CO2 or N2, or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by the fruits. Ethanol production was unaffected by the different gas compositions. However, the highest level of acetaldehyde was found with the highest CO2 concentration. The lowest acetaldehyde levels were measured in fruits treated with N2 only. The rate of the deastringency process was positively correlated to the endogenous level of acetaldehyde attained in the fruit. However, the high acetaldehyde levels produced during CO2 treatment of 72–96 hours evidently caused injury to the fruit pulp. Copyright © 1984, Wiley Blackwell. All rights reserved
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הספר "אוצר וולקני"
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תנאי שימוש
Involvement of Acetaldehyde and Ethanol Accumulation During Induced Deastringency of Persimmon Fruits
49
PESIS, E., Division of Fruir & Vegetable Storage, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, The Volcani Cenrer, P.O. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Division of Fruir & Vegetable Storage, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, The Volcani Cenrer, P.O. Box 6, Bet Dagan, 50250, Israel
Involvement of Acetaldehyde and Ethanol Accumulation During Induced Deastringency of Persimmon Fruits
Application for 48 hr of CO2 or N2, or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by the fruits. Ethanol production was unaffected by the different gas compositions. However, the highest level of acetaldehyde was found with the highest CO2 concentration. The lowest acetaldehyde levels were measured in fruits treated with N2 only. The rate of the deastringency process was positively correlated to the endogenous level of acetaldehyde attained in the fruit. However, the high acetaldehyde levels produced during CO2 treatment of 72–96 hours evidently caused injury to the fruit pulp. Copyright © 1984, Wiley Blackwell. All rights reserved
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