ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
ASTRINGENCY REMOVAL BY HIGH CO2 TREATMENT IN PERSIMMON FRUIT (DIOSPYROS KAKI) |
| Authors: | R. Vidrih, M. Simcic, J. Hribar, A. Plestenjak |
| Keywords: | persimmon fruit, astringency removal, tannin, acetaldehyde, ethanol |
| Abstract:
Postharvest biochemical changes were traced during astringency removal in persimmon fruit (Diospyros kaki). Fruit firmness, basic peel colour, soluble solids, concentration of ethanol, acetaldehyde, tannin, pectin, and sugars were measured. Fruit was kept in high carbon dioxide (100 %) for 20 hours at 20 °C. After 20 hours the fruit was kept in normal atmosphere at 20 °C for three days. During the astringency removal the concentration of ethanol and acetaldehyde rises, while the concentration of tannin lessens for all cultivars with the exception of cultivar 'Kaki Tipo'. To lose its astringency completely the cultivar 'Kaki Tipo' requires a prolonged period of high CO2 treatment (72 hours instead of 20 hours required for other examined cultivars). | |
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