Effect of ripening stage on on astringency removal from "Rama Forte" persimmon.

Enter multiple e-mails separated by comma.

imagem

Author(s): EDAGI, F. K.; SESTARI, I.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R.

Summary: Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit.

Publication year: 2008

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Grape & Wine

Keywords: Adstringência, Caqui, Colheita, Fruticultura, Pós-Colheita, Qualidade, Rama Forte, Remoção

Further information Download publication (PDF)

Observation

Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.

 

Access other publications

Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.