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Obtenção de B-criptoxantina a partir de caqui (Diospyros kaki LINNEU). Author(s): PACHECO, S.; GODOY, R. L. O.; PORTE, A.; NASCIMENTO, L. S. M.; SANTIAGO, M. C. P. A. Repository: BDPA Publication year: 2011
Introduction and evaluation of Persimmon (Diospyros kaki) varieties under irrigation in the Brazilian semi-arid region. Author(s): LOPES, P. R. C.; ASSIS, J. S. de; BASTOS, D. C. With the objective of making available new alternatives crop available to fruit growers of the irrigated areas of the Brazilian semi-arid region, a collection of 13 persimmon varieties was established... ... Repository: BDPA Publication year: 2007
Bioactive composition of perimmon fruit (Diospyros kaki L.). Author(s): MARQUES, J. M.; SILVA, L. R.; CUNHA JUNIOR, P. C. da; SILVA, M. T. de C.; BARBOSA, M. I. M. J.; MORAIS, L. A. S. de Fruit of great commercial expression, the persimmon fruits (Diospyros kaki L.) has been cultivated worldwide on a large scale. Numerous research has been conducted with the fruit to identify compounds... ... Repository: BDPA Publication year: 2019
Identificação dos compostos voláteis em frutos de caqui 'mikado' (Diospyros kaki) com tanino e destanizados durante o amadurecimento por meio da técnica de cromatografia gasosa acoplada a espectometria de massas (CG-EM). Author(s): MARTINELI, M.; ALVES, A. A. R.; REZENDE, C. M.; FONSECA, M. J. O. Repository: BDPA Publication year: 2011
Mealybugs (Hemiptera: Pseudococcidae) associated with persimmon Diospyros kaki L. (Ebenaceae) in Southern Brazil. Author(s): SILVA, V. C. P. da; MALAUSA, T.; GERMAIN, J-F.; BOTTON, M.; KAYDAN, M. B. Temperate fruit production is an important economic activity in Southern Brazil. In this region, persimmon Diospyros kaki L. (Ebenaceae) is grown in small farms for domestic consumption and internal m... ... Repository: BDPA Publication year: 2016
Aceitação sensorial de geleia de caqui (Diospyros kaki L.). Author(s): FREITAS, D. de G. C.; NEVES, A. C. V.; SOARES, A. G.; SOUZA, A. L. de; BARBOZA, H. T. G. Repository: BDPA Publication year: 2010
Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing. Author(s): NEVES JUNIOR, A. C. V.; SOARES, A. G.; FREITAS, D. G. C.; ALENCAR, C. A.; FONSECA, M. J. O.; CONEGLIAN, R. C. C. Repository: BDPA Publication year: 2010
Physical and sensory characterization of edible coatings applied to persimmon 'Mikado' (Diospyros kaki) minimally processed. Author(s): NEVES JUNIOR, A. C. V.; SOARES, A. G.; FREITAS, D. G. C.; BARREIRA, F. R.; MIRANDA, A. F. M.; CONEGLIAN, R. C. C.; FONSECA, M. J. O. Repository: BDPA Publication year: 2010
Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization. Author(s): SOUZA, E. L. de; SOUZA, A. L. K. de; TIECHER, A.; GIRARDI, C. L.; NORA, L.; SILVA, J. A. da; ARGENTA, L. C.; ROMBALDI, C. V. One of the major causes of ?Fuyu? persimmon loss after cold storage (CS) is the breakdown of its flesh, which results in the production of a translucent fruit (a water-soaked fruit). It is believed th... ... Repository: BDPA Publication year: 2010
Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: A review. Author(s): AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency.... ... Repository: BDPA Publication year: 2022

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