Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon.
Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon.
Author(s): SESTARI, I.; EDAGI, F. K.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R.
Summary: '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.
Publication year: 2008
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Grape & Wine
Keywords: Adstringência, Armazenagem, Caqui, Colheita, Fruticultura, Pós-Colheita, Qualidade, Rama Forte, Refrigeração, Remoção
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