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1. Analysis of astringency distribution in 'Rojo Brillante' persimmon using hyperspectral imaging

Author:
Besada, C.,   et al.   ; Munera, S.; Blasco, J.; Cubero, S.; Gil, R.; Aleixos, N.; Salvador, A.;     Show all 7 Authors
Source:
Acta horticulturae 2018 no.1195 pp. 233-238
ISSN:
0567-7572
Subject:
acetaldehyde; anaerobiosis; astringency; carbon dioxide; color; containers; cultivars; ferric chloride; fruits; hyperspectral imagery; least squares; models; persimmons; postharvest treatment; sensory evaluation; tannins
Abstract:
... The astringency removal with high CO2 concentration is the most widely used postharvest treatment prior to commercialise astringent persimmon cultivars. In this process the anaerobic respiration promoted gives rise to an accumulation of acetaldehyde which reacts with the soluble tannins (ST), responsible of astringency. The objective of this work was to evaluate if the process of tannin insolubili ...
DOI:
10.17660/ActaHortic.2018.1195.36

2. Astringency removal of 'Rojo Brillante' persimmon by combining CO2 and ethanol application

Author:
Besada, C.,   et al.   ; Novillo, P.; Gil, R.; Salvador, A.;     Show all 4 Authors
Source:
Acta horticulturae 2015 no.1079 pp. 599-604
ISSN:
0567-7572
Subject:
acetaldehyde; astringency; carbon dioxide; cultivars; ethanol; maturity stage; persimmons; sensory evaluation; temperature; Mediterranean region
Abstract:
... ‘Rojo Brillante’ belongs to the group of persimmon cultivars which are astringent at harvest. Therefore, fruit are routinely subjected to postharvest deastringency treatment based on fruit exposure to high concentration of CO2. The temperature of the process and the maturity stage of the fruit are key factors for the effectiveness of deastringency treatment. In the Mediterranean area, the appl ...

3. Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. "Rojo Brillante"

Author:
Besada, C.,   et al.   ; Arnal, L.; Navarro, P.; Salvador, A.;     Show all 4 Authors
Source:
Journal of food science 2008 v.73 no.1 pp. S26
ISSN:
0022-1147
Subject:
controlled atmosphere storage; fruit quality; persimmons; Diospyros kaki; cultivars; raw fruit; food storage; storage quality; carbon dioxide; astringency; color
Abstract:
... 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 ...
DOI:
10.1111/j.1750-3841.2007.00602.x
PubMed:
18211366

4. Effect of deastringency treatment on carotenoid compounds of persimmon fruit

Author:
Besada, C.,   et al.   ; Novillo, P.; Bermejo, A.; Navarro, P.; Salvador, A.;     Show all 5 Authors
Source:
Acta horticulturae 2018 no.1194 pp. 709-712
ISSN:
0567-7572
Subject:
astringency; beta-carotene; beta-cryptoxanthin; bioactive compounds; carbon dioxide; cultivars; fruits; lutein; marketing; persimmons; raw fruit; zeaxanthin
Abstract:
... Nowadays, consumers demand fresh fruits high in bioactive compounds because of their growing concern for health. Carotenoids are important bioactive compounds present in persimmon fruit and the content of these compounds depends on the cultivar. Before marketing fruit from astringent persimmon cultivars are routinely submitted to astringency removal treatments; however, the effect of this process ...
DOI:
10.17660/ActaHortic.2018.1194.101

5. Flesh Browning of Persimmon Caused by Mechanical Damage in Packing Line

Author:
Besada, C.,   et al.   ; Arnal, L.; Salvador, A.; Martinez-Javega, J.M.;     Show all 4 Authors
Source:
Acta horticulturae 2010 no.877 pp. 555-560
ISSN:
0567-7572
Subject:
Diospyros kaki; astringency; carbon dioxide; cultivars; fruit quality; mechanical damage; packaging; persimmons; postharvest injuries; postharvest treatment; shelf life; tannins; texture
Abstract:
... The production of 'Rojo Brillante' persimmon, an astringent cultivar, has increased significantly during the last few years. Nowadays, the application of high carbon dioxide is the method used to remove astringency. It allows to commercialize fruit with crisp texture. Browning of flesh fruit during shelf-life is one of the major causes of losses to the industry. The influence of postharvest manage ...
DOI:
10.17660/ActaHortic.2010.877.72

6. Fruit quality and response to deastringency treatment of eight persimmon varieties cultivated under Spanish growing conditions

Author:
Besada, C.,   et al.   ; Novillo, P.; Gil, R.; Salvador, A.;     Show all 4 Authors
Source:
Acta horticulturae 2013 no.996 pp. 437-442
ISSN:
0567-7572
Subject:
acetaldehyde; agronomic traits; astringency; carbon dioxide; color; cultivars; firmness; fruit quality; persimmons; ripening; risk; storage quality; tannins; total soluble solids; Spain
Abstract:
... In Spain the persimmon production is based on the cultivar ‘Rojo Brillante’ which is astringent at harvest (PVA type). The application of postharvest CO2-treatments that allow removing the astringency while preserving the firmness has been the main factor for the important expansion of persimmon crop in the last decades. Relying the crop only on one cultivar implied agronomic and commercial risks, ...

7. Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments

Author:
Besada, C.,   et al.   ; Arnal, L.; Salvador, A.;     Show all 3 Authors
Source:
Postharvest biology and technology 2008 v.50 no.2-3 pp. 169-175
ISSN:
0925-5214
Subject:
postharvest treatment; chilling injury; calcium nitrate; total soluble solids; gibberellic acid; persimmons; food storage; storage temperature; fruit quality; storage quality; preharvest treatment; firmness; color; astringency
Abstract:
... The combined use of preharvest treatments, gibberellic acid (GA₃) or calcium nitrate, with 1-methylcyclopropene (1-MCP) treatment applied postharvest, was evaluated to improve the storability of 'Rojo Brillante' persimmon fruit, at both 1 and 15°C. Properties linked to commercial quality, such as flesh firmness, external colour, total soluble solids and level of astringency, were evaluated at harv ...
DOI:
10.1016/j.postharvbio.2008.05.013

8. Influence of the level of astringency in the incidence of flesh browning disorder in persimmon

Author:
Besada, C.,   et al.   ; Novillo, P.; Gil, R.; Salvador, A.;     Show all 4 Authors
Source:
Acta horticulturae 2013 no.1012 pp. 1097-1102
ISSN:
0567-7572
Subject:
astringency; carbon dioxide; commercialization; marketing; mechanical damage; persimmons; tannins; texture
Abstract:
... ‘Rojo Brillante’ persimmons are astringent at harvest due to their high content of soluble tannins. In order to commercialize fruit with crisp texture, ‘Rojo Brillante’ persimmons are routinely subjected to deastringency treatments with high concentrations of CO2 which leads to tannins insolubilization and loss of astringency. External flesh browning is one of the major disorders that limit the ma ...

9. Involvement of antioxidant activity in flesh browning of astringent persimmon

Author:
Besada, C.,   et al.   ; Salvador, A.; Vázquez-Gutiérrez, J.L.; Herando, I.; Pérez-Munuera, I.;     Show all 5 Authors
Source:
Acta horticulturae 2012 no.934 pp. 713-718
ISSN:
0567-7572
Subject:
antioxidant activity; astringency; carbon dioxide; catechol oxidase; cell walls; cultivars; intercellular spaces; mechanical damage; microstructure; persimmons; tannins
Abstract:
... 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 ...
DOI:
10.17660/ActaHortic.2012.934.93

10. Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. 'Rojo Brillante'

Author:
Besada, C.,   et al.   ; Salvador, A.; Arnal, L.; Larrea, V.; Quiles, A.; Pérez-Munuera, I.;     Show all 6 Authors
Source:
Postharvest biology and technology 2007 v.46 no.2 pp. 181-188
ISSN:
0925-5214
Subject:
postharvest physiology; chemical structure; fruit quality; ripening; astringency; postharvest treatment; persimmons; physicochemical properties; ethylene production; maturity stage
Abstract:
... The aim of this study was to evaluate the changes in physicochemical properties together with the structural changes that occur during the period of harvesting 'Rojo Brillante' persimmon fruit, and the effect of the deastringency treatment on these properties. Fruit were harvested at different stages of maturation and the treated to remove astringency (95% CO2 for 24 h at 20 °C, 90% R.H.). Just af ...
DOI:
10.1016/j.postharvbio.2007.05.003

11. Physiological Characterization of ‘Algerí’ Loquat Maturity: External Colour as Harvest Maturity Index

Author:
Besada, C.,   et al.   ; Gil, R.; Navarro, P.; Soler, E.; Salvador, A.;     Show all 5 Authors
Source:
Acta horticulturae 2011 no.887 pp. 351-356
ISSN:
0567-7572
Subject:
harvest date; acidity; ethylene; sensory evaluation; total soluble solids; loquats; fruit maturity; consumer preferences; firmness; tannins; color; consumer attitudes; consumer satisfaction; astringency
Abstract:
... In the loquat growing area of Spain, a minimum soluble solids content of 10 °Brix is required as standard of quality to ensure fruit maturity stage that meets consumer expectations. Nowadays, the maturity index used to harvest is the visual observation of the external colour of the fruit, thus growers experience is decisive to decide the optimum harvesting time. In the present work, the relationsh ...

12. Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study

Author:
Besada, C.,   et al.   ; Salvador, A.; Arnal, L.; Larrea, V.; Hernando, I.; Pérez-Munuera, I.;     Show all 6 Authors
Source:
Postharvest biology and technology 2008 v.49 no.3 pp. 340-347
ISSN:
0925-5214
Subject:
postharvest treatment; postharvest physiology; astringency; persimmons; food storage; cold storage; microstructure; storage quality; fruit quality; food analysis; fruit composition
Abstract:
... Persimmon cv. 'Rojo Brillante' is astringent at harvest. Treatment with 95% CO(2) for 24h at 20°C applied prior to storage has been adopted by the industry as the standard method to remove astringency. However, it may sometimes be useful to remove astringency of the fruit after storage. The present work has studied the effectiveness of this treatment applied after different periods of storage at 1 ...
DOI:
10.1016/j.postharvbio.2008.01.015

13. Relationship between peel color and physiological changes during loquat maturation: comparison between 'Algeri' and 'Xirlero'

Author:
Besada, C.,   et al.   ; Gil, R.; Sdiri, S.; Salvador, A.;     Show all 4 Authors
Source:
Acta horticulturae 2013 no.1012 pp. 193-199
ISSN:
0567-7572
Subject:
harvesting; cultivars; acidity; total soluble solids; industry; loquats; mutation; maturity stage; firmness; color; consumer attitudes; astringency; Spain
Abstract:
... ‘Algerí’ is the most important cultivar of loquat grown in Spain. Recently, a spontaneous mutation called ‘Xirlero’ has caught the interest of the loquat industry since the fruit grow to a larger size than ‘Algerí’ loquats. To ensure that the fruit reaches the consumers at the optimum quality, it is necessary to determine the optimum state of harvest. Thus, the present study establishes the relati ...

14. Sensitivity of astringent and non-astringent persimmon cultivars to flesh disorders induced by mechanical damage

Author:
Besada, C.,   et al.   ; Novillo, P.; Salvador, A.; Navarro, P.;     Show all 4 Authors
Source:
Acta horticulturae 2015 no.1079 pp. 605-610
ISSN:
0567-7572
Subject:
acetaldehyde; antioxidant activity; astringency; cultivars; ethanol production; harvest date; mechanical damage; persimmons; sensory evaluation; tannins
Abstract:
... Recently, two types of flesh disorders (browning and pinkish-bruising) induced by mechanical damage during packing operations have been described in astringent persimmon ‘Rojo Brillante’. Tannins, in their soluble and/or insoluble form, have been shown to be involved in the manifestation of both disorders. Persimmon cultivars can be classified into two types, astringent and non-astringent cult ...

15. Short-term effects of regulated deficit irrigation of 'Rojo Brillante' persimmon (Dyospyros kaki) - yield, fruit quality and post-harvest performance

Author:
Besada, C.,   et al.   ; Intrigliolo, D.S.; Bonet, L.; Ferrer, P.; Salvador, A.;     Show all 5 Authors
Source:
Acta horticulturae 2011 no.922 pp. 113-120
ISSN:
0567-7572
Subject:
Diospyros kaki; astringency; carbon dioxide; commercialization; cultivars; deficit irrigation; evapotranspiration; firmness; fruit quality; fruit trees; persimmons; ripening; spring; summer; Spain
Abstract:
... Persimmon trees (Diospyros kaki) belongs to the so-called group of minor fruit tree species. The main persimmon cultivar grown in Spain is 'Rojo Brillante', which produces an astringent fruit. This implies the need of deastringency post-harvest treatments prior commercialization. Persimmon growing in Spain is concentrated in an area of water scarcity, but there is no information about tree water n ...

16. Tannins are implied in flesh browning of persimmon

Author:
Besada, C.,   et al.   ; López, M.P.; Salvador, A.; Granell, A.;     Show all 4 Authors
Source:
Acta horticulturae 2013 no.996 pp. 411-416
ISSN:
0567-7572
Subject:
epicatechin; carbon dioxide; fruits; packaging; humans; persimmons; chromatography; tannins; mechanical damage; oxidation; commercialization; epigallocatechin; astringency
Abstract:
... Flesh browning is one of the most important disorders in the commercialisation of ‘Rojo Brillante’ persimmons. Mechanical damage on the packaging line has been found to be the main cause of this disorder. However the form of the tannins, that is in their soluble or insoluble-form, affects the incidence of flesh browning. ‘Rojo Brillante’ contains a high content of soluble tannins at harvest which ...