View More View Less
  • 1 Please ask the editor of the journal.
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Physiological changes during ripening, storing and astringency removal of persimmon fruits were traced. The fruits were stored under normal (NA), controlled (CA) and vacuum atmospheres (VA). The fruits were stored for 100 days and analysed for firmness, acetaldehyde and ethanol content and soluble tannins, both before and after storing. The same analyses were done during the deastringency treatment carried out with a high CO2 concentration (99.99%) for 20 h at 20 °C. The persimmon fruits stored under NA, CA, VA or treated with high CO2 for 20 h accumulated acetaldehyde and ethanol in the fruit tissue. CA conditions caused the highest acetaldehyde accumulation; vacuum conditions the lowest. Ethanol content increased 20 fold during storage; the highest accumulation was observed in vacuum stored fruit followed by CA (3% CO2&2% O2 and 0.5% CO2&2% O2) conditions. Astringency removal treatment caused an immediate increase of acetaldehyde and ethanol, nearly to the same extent as in conventionally ripened or stored fruit. The amount of soluble tannins, the main cause of an astringent taste, decreased during storage, and it did much faster during deastringency removal at the same level. The sensory evaluation test revealed that fruit treated with high CO2 was preferred to conventionally ripened fruit.

  • Bellini, E. (1982): Cultivar. -in: Baldini, E. & Scaramuzzi, F. (Eds) II Kaki, Reda, Roma, pp. 9-48.

    II Kaki , () 9 -48.

  • Bonghi, C., Ramina, A., Ruperti, B., Vidrih, R. & Tonutti, P. (1999): Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO2 short-term postharvest treatments. Postharvest Biol. Technol., 16, 213-222.

    'Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO2 short-term postharvest treatments. ' () 16 Postharvest Biol. Technol. : 213 -222.

    • Search Google Scholar
  • Choi, J. U. (1977): On the changes of acetaldehyde, alcohol and tannin during the removal of astringency by carbon dioxide. J. Korean agric. Chem. Soc., 20, 1, 14.

    'On the changes of acetaldehyde, alcohol and tannin during the removal of astringency by carbon dioxide. ' () 20 J. Korean agric. Chem. Soc. : 1, 14.

    • Search Google Scholar
  • Choi, J. U. & Sohn, T. H. (1977): Studies on the utilisation of persimmons (Part 4). On the changes of acetaldehyde, alcohol and tannin during the removal of astringency by carbon dioxide. J. Korean agric. Chem. Soc., 20, 1, 105-108.

    () Chem. Soc. : 105 -108.

  • Gazit, S. & Adato, I. (1972): Effects of carbon dioxide atmosphere on the course of astringency disappearance of persimmon (Diospyros kaki L.) fruits. J. Fd Sci., 37, 815-817.

    () 37 J. Fd Sci. : 815 -817.

  • Hulme, A. C. (1971): The biochemistry of fruits and their products. Vol 2. Academic Press, London, pp. 281-301.

    The biochemistry of fruits and their products. , () 281 -301.

  • Itoo, S. (1971): The persimmon. -in: Hulme, A. C. (Ed.) The biochemistry of fruits and their products. Vol. 2. Academic Press, London, pp. 281-301.

    The biochemistry of fruits and their products. , () 281 -301.

  • Kays, S. J. (1991): Postharvest physiology of perishable plant products. Van Nostrand Reinhold, New York, pp. 1-532.

    Postharvest physiology of perishable plant products. , () 1 -532.

  • Ke, D. & Van G Orsel., H. (1990): Physiological and quality responses of 'Bartlett' pears to reduced O2 and enhanced CO2 levels and storage temperature. J. Am Soc. hortic. Sci., 115, 435-439.

  • Matsuo, T. & Itoo, S. (1977): On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment I. Some properties of the two processes in the de-astringency. Plant Cell Physiol., 18, 17-25.

    'On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment I. Some properties of the two processes in the de-astringency. ' () 18 Plant Cell Physiol. : 17 -25.

    • Search Google Scholar
  • Matsuo, T. & Itoo, S. (1978): The chemical structure of Kaki - tannin from immature fruit of the persimmon (Diospyros kaki, L.). Agric. biol Chem., 42, 9, 1637-1643.

    () 42 Agric. biol Chem. : 1637 -1643.

  • Matsuo, T. & Itoo, S. (1981a): Comparative studies of condensed tannins from several young fruits. J. Japanese Soc. Hortic. Sci., 50, 2, 262-269.

    'Comparative studies of condensed tannins from several young fruits. ' () 50 J. Japanese Soc. Hortic. Sci. : 262 -269.

    • Search Google Scholar
  • Matsuo, T. & Itoo, S. (1981b): A simple and rapid purification method of condensed tannins from several young fruits. Agric. biol. Chem., 45, 8, 1885-1887.

    'A simple and rapid purification method of condensed tannins from several young fruits. ' () 45 Agric. biol. Chem. : 1885 -1887.

    • Search Google Scholar
  • Matsuo, T. & Itoo, S. (1982): A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: in vitro gelation of kaki-tannin by reacting with acetaldehyde. Agric. biol. Chem., 46, 3, 683-689.

    'A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: in vitro gelation of kaki-tannin by reacting with acetaldehyde. ' () 46 Agric. biol. Chem. : 683 -689.

    • Search Google Scholar
  • Nakamura, R. (1973): Studies on the mechanisms of the removal of astringency in Japanese persimmons (Diospyros kaki L.). Varietal difference of acetaldehyde contents, ethanol contents and alcohol dehydrogenase activities of kaki fruits J. Japanese Soc. Fd Sci. Technol., 20, 529-536.

    'Studies on the mechanisms of the removal of astringency in Japanese persimmons (Diospyros kaki L.). Varietal difference of acetaldehyde contents, ethanol contents and alcohol dehydrogenase activities of kaki fruits ' () 20 J. Japanese Soc. Fd Sci. Technol. : 529 -536.

    • Search Google Scholar
  • Pesis, E. & Ben - Arie, R. (1984): Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits. J. Fd Sci., 49, 896-899.

    'Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits. ' () 49 J. Fd Sci. : 896 -899.

    • Search Google Scholar
  • Pesis, E., Levi, A., & Ben - Arie, R. (1988): Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres. J. Fd Sci., 53, 153-156.

    'Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres. ' () 53 J. Fd Sci. : 153 -156.

    • Search Google Scholar
  • Sas (1990): SAS/STAS User's Guide. 4th ed., Cary, SAS Institute Inc., pp. 891-1230.

    SAS/STAS User's Guide. , () 891 -1230.

  • Seong, J. H. (1986): The natural removal of astringency in sweet persimmon fruit and the distribution of tannin substance in leaf and fruit. M. Sc. Thesis. Kyungpook National University, Department of Agricultural Chemistry, Graduate School. Taegu, Korea, p. 45.

  • Smagula, J. M. & Bramlage, W. J. (1977): Acetaldehyde accumulation: is it a cause of physiological deterioration of fruits? HortScience, 20, 200-203.

    'Acetaldehyde accumulation: is it a cause of physiological deterioration of fruits? ' () 20 HortScience : 200 -203.

    • Search Google Scholar
  • Sugiura, A., Y Onemori, K., Harada, H. & Tomana, T. (1979): Changes of ethanol and acetaldehyde contents in Japanese persimmon fruits and their relation to natural deastringency, Studies from Institute of Horticulture, Kyoto University, 9, 41-47.

    'Changes of ethanol and acetaldehyde contents in Japanese persimmon fruits and their relation to natural deastringency, ' () 9 Studies from Institute of Horticulture, Kyoto University : 41 -47.

    • Search Google Scholar
  • Sugiura, A. & Tomana, T. (1983): Relationship of ethanol production by seeds of different types of Japanese persimmons and their tannin content. HortScience, 18, 319-321.

    'Relationship of ethanol production by seeds of different types of Japanese persimmons and their tannin content. ' () 18 HortScience : 319 -321.

    • Search Google Scholar
  • Vidrih, R., Zavrtanik, M. & Hribar, J. (1998): Effect of low O2, high CO2 or added acetaldehyde and ethanol on postharvest physiology of cherries, Acta Horticulturae, 468, 695-703.

    'Effect of low O2, high CO2 or added acetaldehyde and ethanol on postharvest physiology of cherries, ' () 468 Acta Horticulturae : 695 -703.

    • Search Google Scholar
  • Vidrih, R., Zavrtanik, M., & Hribar, J. (1999): The influence of added acetaldehyde and ethanol on changes of aroma compounds in apples. Acta Horticulturae, 485, 383-388.

    'The influence of added acetaldehyde and ethanol on changes of aroma compounds in apples. ' () 485 Acta Horticulturae : 383 -388.

    • Search Google Scholar
  • Wilkinson, B. G., & Fidler, J. C. (1973): Physiological disorders. -in: Fidler, J. C., Wilkinson, B. G., Edney, K. L. & Sharples, R. O. (Eds) The biology of apple and pear storage. Farnham Royal, Slough, SL2 3BN, UK, Commonwealth-Agricultural-Bureaux, pp. 63-131.

    The biology of apple and pear storage. , () 63 -131.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 5 0 0
Feb 2021 4 0 0
Mar 2021 1 0 0
Apr 2021 2 1 2
May 2021 5 2 1
Jun 2021 10 0 0
Jul 2021 0 0 0