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- Sanchís, E.; Ghidelli, C.; Rojas-Argudo, C.; Río, M.A. Del; Pérez-Gago, M.B.; Mateos, M.
- Acta horticulturae 2012 v. no.934 pp. 551-557
- antioxidants; ascorbic acid; astringency; calcium chloride; carbon dioxide; citric acid; color; cysteine; enzymatic browning; firmness; fruits; maturity stage; persimmons; shelf life
- ... Persimmon fruit ‘Rojo brillante’ can be marketed as a fresh-cut commodity after removal of the astringency by application of high levels of CO2. The application of antioxidants at an appropriated maturity stage can reduce the enzymatic browning and extend the shelf life of fresh-cut fruit. Persimmons were harvested at two maturity stages (MS) defined by external skin color (MS1) with a color index ...
- Besada, C.; Salvador, A.; Vázquez-Gutiérrez, J.L.; Herando, I.; Pérez-Munuera, I.
- Acta horticulturae 2012 v. no.934 pp. 713-718
- antioxidant activity; astringency; carbon dioxide; catechol oxidase; cell walls; cultivars; intercellular spaces; mechanical damage; microstructure; persimmons; tannins
- ... Flesh browning caused by mechanical damage is one of the most important disorders during shelf-life of persimmon 'Rojo Brillante', which is an astringent cultivar. Our previous studies have shown that browning manifestation is influenced by the level of astringency of the fruit; the present work studies the implication of polyphenol oxidase activity and total antioxidant capacity. Astringent and n ...