Effect of ripening stage on on astringency removal from "Rama Forte" persimmon.

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dc.contributorF. 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.
dc.creatorEDAGI, F. K.
dc.creatorSESTARI, I.
dc.creatorTERRA, F. A. M.
dc.creatorCHIOU, D. G.
dc.creatorKLUGE, R. A.
dc.creatorANTONIOLLI, L. R.
dc.date2019-04-10T00:37:35Z
dc.date2019-04-10T00:37:35Z
dc.date2008-11-27
dc.date2008
dc.date2019-10-23T11:11:11Z
dc.date.accessioned2026-07-07T11:26:15Z
dc.descriptionRipening stage is one of the most important factors that influence astringency removal from persimmon fruit.
dc.descriptionResumo.
dc.formatp. 85.
dc.identifierIn: INTERNATIONAL SYMPOSIUM ON PERSIMMON, 4., 2008, Firenze. Book of abstracts and scientific program. [S.l.]: ISHS, 2008.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/543110
dc.identifier.urihttp://hdl.handle.net/123456789/507789
dc.languageeng
dc.rightsopenAccess
dc.subjectAdstringência
dc.subjectRemoção
dc.subjectRama Forte
dc.subjectCaqui
dc.subjectColheita
dc.subjectFruticultura
dc.subjectPós-Colheita
dc.subjectQualidade
dc.titleEffect of ripening stage on on astringency removal from "Rama Forte" persimmon.
dc.typeResumo em anais e proceedings

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