Title:	Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon.
Authors:	SESTARI, I. EDAGI, F. K. TERRA, F. A. M. CHIOU, D. G. KLUGE, R. A. ANTONIOLLI, L. R.
Affiliation:	I. SESTARI, ESALQ/USP; F. K. Edagi, ESALQ/USP; F. A. M. TERRA, ESALQ/USP; D. G. Chiou, ESALQ/USP; R. A. Kluge, ESALQ/USP; LUCIMARA ROGERIA ANTONIOLLI, CNPUV.
Date Issued:	2008
Citation:	In: INTERNATIONAL SYMPOSIUM ON PERSIMMON, 4., 2008, Firenze. Book of abstracts and scientific program. [S.l.]: ISHS, 2008.
Pages:	p. 86.
Description:	'Rama Forte' persimmon fruits were harvest at three ripening stages (yellow, orange and red) and exposed to 70 KPa CO2 atmosphere for 12 and 18 h at 22}C and 95 % RH to promote the polymerization of soluble tannins and remove astringency.
Thesagro:	Caqui Colheita Fruticultura Pós-Colheita Qualidade Refrigeração
Keywords:	Adstringência Remoção Armazenagem Rama Forte
Notes:	Resumo.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPUV)