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Temperature Affects Astringency Removal and Recurrence in Persimmon
Year:
1993
Source of publication :
Journal of Food Science
Authors :
Sonego, Lilian
;
.
Volume :
58
Co-Authors:
BEN‐ARIE, R., Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
SONEGO, L., Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Facilitators :
From page:
1397
To page:
1400
(
Total pages:
4
)
Abstract:
Astringency was removed from‘Triumph’persimmons by immersion in water at 40°C for 5 hr or 60°C, for 1 hr. Similar treatments at 20° and 80°C, had no effect on astringency reduction. Subsequent application of 80% CO2 for 48 hr was effective for 20°C‐treated fruit but not for 80° C‐treated fruit, which became nonastringent only after exposure to acetaldehyde. Extending the 60°C treatment beyond 2 hr resulted in recurrence of astringency, which was not reduced by subsequent CO2 treatment. Astringency also recurred in CO2‐treated non‐astringent fruit, when exposed to high temperatures. The disappearance and recurrence of astringency correlated with amount of methanol‐soluble tannins. Copyright © 1993, Wiley Blackwell. All rights reserved
Note:
Related Files :
Astringency
heat effect
persimmons
reversibility
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More details
DOI :
10.1111/j.1365-2621.1993.tb06191.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
20062
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:33
Scientific Publication
Temperature Affects Astringency Removal and Recurrence in Persimmon
58
BEN‐ARIE, R., Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
SONEGO, L., Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Temperature Affects Astringency Removal and Recurrence in Persimmon
Astringency was removed from‘Triumph’persimmons by immersion in water at 40°C for 5 hr or 60°C, for 1 hr. Similar treatments at 20° and 80°C, had no effect on astringency reduction. Subsequent application of 80% CO2 for 48 hr was effective for 20°C‐treated fruit but not for 80° C‐treated fruit, which became nonastringent only after exposure to acetaldehyde. Extending the 60°C treatment beyond 2 hr resulted in recurrence of astringency, which was not reduced by subsequent CO2 treatment. Astringency also recurred in CO2‐treated non‐astringent fruit, when exposed to high temperatures. The disappearance and recurrence of astringency correlated with amount of methanol‐soluble tannins. Copyright © 1993, Wiley Blackwell. All rights reserved
Scientific Publication
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