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Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Year:
1986
Source of publication :
Journal of Food Science
Authors :
Levi, Aharon
;
.
Pesis, Edna
;
.
Volume :
51
Co-Authors:
PESIS, E., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
LEVI, A., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
1014
To page:
1016
(
Total pages:
3
)
Abstract:
Removal of astringency from persimmons (Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O2 level. Induced anaerobic respiration in‐creased the levels of CO2. acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles. Copyright © 1986, Wiley Blackwell. All rights reserved
Note:
Related Files :
Diospyros
Diospyros kaki
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Related Content
More details
DOI :
10.1111/j.1365-2621.1986.tb11221.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
20143
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:34
Scientific Publication
Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
51
PESIS, E., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
LEVI, A., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
BEN‐ARIE, R., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Removal of astringency from persimmons (Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O2 level. Induced anaerobic respiration in‐creased the levels of CO2. acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles. Copyright © 1986, Wiley Blackwell. All rights reserved
Scientific Publication
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