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Postharvest quality of "Rama Forte" persimmon stored at passive modified atmosphere packaging. "Rama Forte" persimmon presents a short shelf life after harvesting and during commercialization. The objective of this work was evaluate quality of "Rama Forte" persimmon conditioned under modified a... ... Repository: BDPA Publication year: 2017
Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon. '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 s... ... Repository: BDPA Publication year: 2008
Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon. ?Rama Forte? persimmon fruits were harvested at three ripening stages (yellow, orange and red) and exposed to 70 kPa CO2 atmosphere during 12 and 18h at 22°C and 95% RH to promote the polymerization o... ... Repository: BDPA Publication year: 2009
Effect of ripening stage on on astringency removal from "Rama Forte" persimmon. Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. Repository: BDPA Publication year: 2008
Application of survival analysis to determine the persimmon cv. 'Rama-forte' sensory shelf-life. Author(s): DELIZA, R.; FONSECA, M. J. de O.; SOARES, A.; MATTOS, C. T. G. Repository: BDPA Publication year: 2014
Volatile profile and potential predictors of astringency loss in fresh, whole ‘Rama Forte ’ persimmon fruit. Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the l... ... Repository: BDPA Publication year: 2025
Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at... ... Repository: BDPA Publication year: 2009
Exportação de nutrientes por frutos de caquizeiro cultivado em ambiente Semiárido. O objetivo desse trabalho foi quantificar a exportação de nutrientes pelos frutos de caqui, variedades Giombo e Rama Forte cultivados em Petrolina-PE e estimar as quantidades de nutrientes a serem apl... ... Repository: BDPA Publication year: 2019
Aceitação sensorial de geleia de caqui (Diospyros kaki L.). Author(s): FREITAS, D. de G. C.; SOARES, A. G.; SOUZA, A. L. de; BARBOZA, H. T. G. Repository: BDPA Publication year: 2010
Avaliação de caquis "Rama Forte" destanizados após armazenamento sob atmosfera modificada passiva. A cultivar Rama Forte tem sabor agradável, mas possui adstringência e necessita de destanização antes da sua comercialização. O armazenamento refrigerado é a principal forma de conservação empregada p... ... Repository: BDPA Publication year: 2017

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