Effect of ripening stage on astringency removal of '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.date2019-04-23T01:30:51Z
dc.date2019-04-23T01:30:51Z
dc.date2009-07-07
dc.date2009
dc.date2019-06-11T11:11:11Z
dc.date.accessioned2026-07-07T11:26:31Z
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.
dc.descriptionTrabalho apresentado no IVth International Symposium on Persimmon.
dc.identifierActa Horticulturae, The Hague, n. 833, p. 269-274, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/543343
dc.identifier.urihttp://hdl.handle.net/123456789/507978
dc.languageeng
dc.rightsopenAccess
dc.subjectAdstringência
dc.subjectTempo de exposição
dc.subjectFirmeza
dc.subjectArmazenagem
dc.subjectCaqui
dc.subjectColheita
dc.subjectDióxido de Carbono
dc.subjectFruticultura
dc.subjectMaturação
dc.subjectPós-Colheita
dc.titleEffect of ripening stage on astringency removal of 'Rama Forte' persimmon.
dc.typeArtigo de periódico

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