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 soluble tannins and remove astringency.Resumo

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.Resumo

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 of soluble tannins and remove the astringency. After the application of treatments, fruits were submitted to cold storage during 45 days at 1°C and 90% RH (plus 7 days at 22°C). After 15 days of cold storage (plus 2 days at 22°C) fruits were completely non-astringent. After 45 days fruits were able to consume at the open chamber, regardless of the ripening stage and CO2 exposure time. Orange fruits exposed to CO2 during 12h showed the higher weight loss at four and seven days at 22°C, regardless of storage period. Exposure time to CO2 affected fruit firmness, and skin and pulp color. The exposure of fruit at yellow stage during 12 and 18h to CO2 kept higher firmness up to four days of shelf life, in spite of storage period.Trabalho publicado nos anais do IVth International Symposium on Persimmon

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 different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely non-astringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days.Made available in DSpace on 2019-04-23T01:30:51Z (GMT). No. of bitstreams: 1 EffectofRipeningStageonAstringencyRemovalofRamaFortePersimmon.pdf: 686608 bytes, checksum: f4d2b735714fbc2c99b467b688e0645f (MD5) Previous issue date: 2009bitstream/item/196027/1/Effect-of-Ripening-Stage-on-Astringency-Removal-of-Rama-Forte-Persimmon.pdfTrabalho apresentado no IVth International Symposium on Persimmon

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 of soluble tannins and remove the astringency. After the application of treatments, fruits were submitted to cold storage during 45 days at 1°C and 90% RH (plus 7 days at 22°C). After 15 days of cold storage (plus 2 days at 22°C) fruits were completely non-astringent. After 45 days fruits were able to consume at the open chamber, regardless of the ripening stage and CO2 exposure time. Orange fruits exposed to CO2 during 12h showed the higher weight loss at four and seven days at 22°C, regardless of storage period. Exposure time to CO2 affected fruit firmness, and skin and pulp color. The exposure of fruit at yellow stage during 12 and 18h to CO2 kept higher firmness up to four days of shelf life, in spite of storage period.Made available in DSpace on 2019-04-10T00:38:48Z (GMT). No. of bitstreams: 1 INFLUENCEOF.pdf: 1705601 bytes, checksum: f783e4516f030f906f9102da53fbec3a (MD5) Previous issue date: 2009bitstream/item/195624/1/INFLUENCE-OF.pdfTrabalho publicado nos anais do IVth International Symposium on Persimmon

Influenza dello stadio di maturazione e della rimozione dell'astringenza sulla qualitá di frutti di kaki 'Rama Forte" frigo-conservati.

Frutti della cultivar di kaki 'Rama Forte' sono stati raccolti a tre diversi stadi di maturazione (giallo, arancio e rosso) e sottoposti ad atmosfera controllata con 70KPa di CO2 per 12 a 18 ha 22ºC e 05% di umiditá relativa per promuovere la polimerizzazione dei tannini solubili e rimuovere l'astringenza.Resumo