Add to ORKG'Rama Forte' persimmon fruits were harvest at three ripening stages (yellow, orange and red) and exposed to 70 KPa CO2 atmosphere for 12 and 18 h at 22}C and 95 % RH to promote the polymerization of soluble tannins and remove astringency.Resumo
"Rama Forte" persimmon presents a short shelf life after harvesting and during commercialization. Th...
This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP...
O caqui Rama Forte representa, aproximadamente 60% da produção brasileira. No entanto, é uma cultiva...
?Rama Forte? persimmon fruits were harvested at three ripening stages (yellow, orange and red) and e...
Ripening stage is one of the most important factors that influence astringency removal from persimmo...
For the purpose of prolonging the storage of ‘Rojo Brillante’ and ‘Triumph’, the main persimmon vari...
In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the productio...
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brill...
Physiological changes during ripening, storing and astringency removal of persimmon fruits were trac...
The objective of this research was evaluate the effect of two CO2 partial pressures in ultra-low oxy...
In this study, physical and chemical changes during fruit development of pollination constant astrin...
The aim of this work was to study the effect of the maturity stage (MS), storage at 15 °C before pro...
Fangshan persimmon is one of the most important astringent persimmon cultivars. The combined use of ...
The purpose of this research was to study the effect of different temperatures during the exposure p...
[EN] Persimmon production has increased considerably, thanks to techniques for removing astringency ...
"Rama Forte" persimmon presents a short shelf life after harvesting and during commercialization. Th...
This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP...
O caqui Rama Forte representa, aproximadamente 60% da produção brasileira. No entanto, é uma cultiva...
?Rama Forte? persimmon fruits were harvested at three ripening stages (yellow, orange and red) and e...
Ripening stage is one of the most important factors that influence astringency removal from persimmo...
For the purpose of prolonging the storage of ‘Rojo Brillante’ and ‘Triumph’, the main persimmon vari...
In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the productio...
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brill...
Physiological changes during ripening, storing and astringency removal of persimmon fruits were trac...
The objective of this research was evaluate the effect of two CO2 partial pressures in ultra-low oxy...
In this study, physical and chemical changes during fruit development of pollination constant astrin...
The aim of this work was to study the effect of the maturity stage (MS), storage at 15 °C before pro...
Fangshan persimmon is one of the most important astringent persimmon cultivars. The combined use of ...
The purpose of this research was to study the effect of different temperatures during the exposure p...
[EN] Persimmon production has increased considerably, thanks to techniques for removing astringency ...
"Rama Forte" persimmon presents a short shelf life after harvesting and during commercialization. Th...
This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP...
O caqui Rama Forte representa, aproximadamente 60% da produção brasileira. No entanto, é uma cultiva...