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- E. Sanchis; C. Ghidelli; L. Palou; M. B. Perez-Gago; S. Gonzalez; C. Sheth; M. Mateos
- Acta horticulturae 2015 v. no.1079 pp. 335-341
- Diospyros kaki; antioxidants; apples; aqueous solutions; astringency; bacteria; calcium chloride; carbon dioxide; catechol oxidase; citric acid; coatings; color; edible films; enzymatic browning; fresh-cut foods; microbial growth; nisin; off flavors; pectins; persimmons; potassium sorbate; shelf life; sodium benzoate; yeasts
- ... âRojo Brillanteâ persimmons can be commercialized as a fresh-cut commodity after removing natural fruit astringency by applying high levels of CO2. However, the shelf life of minimally-processed fruit is rather limited due to enzymatic browning and microbial growth. The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobi ...
- 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 ...