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dc.contributor.authorEDAGI, F. K.eng
dc.contributor.authorSESTARI, I.eng
dc.contributor.authorTERRA, F. A. M.eng
dc.contributor.authorCHIOU, D. G.eng
dc.contributor.authorKLUGE, R. A.eng
dc.contributor.authorANTONIOLLI, L. R.eng
dc.date.accessioned2019-04-23T01:30:51Z-
dc.date.available2019-04-23T01:30:51Z-
dc.date.created2009-07-07
dc.date.issued2009
dc.identifier.citationActa Horticulturae, The Hague, n. 833, p. 269-274, 2009.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/543343-
dc.descriptionRipening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely non-astringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAdstringênciaeng
dc.subjectTempo de exposiçãoeng
dc.subjectFirmezaeng
dc.subjectArmazenagemeng
dc.titleEffect of ripening stage on astringency removal of 'Rama Forte' persimmon.eng
dc.typeArtigo de periódicoeng
dc.date.updated2019-06-11T11:11:11Z
dc.subject.thesagroCaquieng
dc.subject.thesagroColheitaeng
dc.subject.thesagroDióxido de Carbonoeng
dc.subject.thesagroFruticulturaeng
dc.subject.thesagroMaturaçãoeng
dc.subject.thesagroPós-Colheitaeng
dc.description.notesTrabalho apresentado no IVth International Symposium on Persimmon.eng
riaa.ainfo.id543343eng
riaa.ainfo.lastupdate2019-06-11 -03:00:00
dc.contributor.institutionF. K. EDAGI, ESALQ/USP; I. SESTARI, ESALQ/USP; F. A. M. TERRA, ESALQ/USP; D. G. CHIOU, ESALQ/USP; R. A. KLUGE, ESALQ/USP; LUCIMARA ROGERIA ANTONIOLLI, CNPUV.eng
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