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- Besada, C., et al. Show all 4 Authors
- Journal of food science 2008 v.73 no.1 pp. S26
- controlled atmosphere storage; fruit quality; persimmons; Diospyros kaki; cultivars; raw fruit; food storage; storage quality; carbon dioxide; astringency; color
- ... Astringent "Rojo Brillante" persimmon fruits were stored in air or in 2 different controlled atmospheres: 10% CO₂+ 90% N₂ (CA1) or 97 % N₂+ air (CA2) for up 50 d at 15 °C. After different periods, the fruit were treated with 95% CO₂ for 24 h at 20 °C in order to remove astringency, and then transferred to 20 °C in air free of CO₂ for 5 d to simulate shelf life. Other fruits were directly transferr ...