期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 10, 期 3, 页码 179-185出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013204044824
关键词
persimmon fruit; storage; firmness; astringency; colour; quality
Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15degreesC (85-90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20degreesC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15degreesC followed by 6 days at 20degreesC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20degreesC on those fruits previously stored at 1 or 8degreesC.
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