Sugar and Nonvolatile Acid Composition of Persimmons During Maturation

Senter, S. D.; Chapman, G. W.; Forbus, W. R.; Payne, Jerry A.

doi:10.1111/j.1365-2621.1991.tb14623.x

Cited by 51 publications

(42 citation statements)

References 8 publications

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“…Na maioria dos frutos, durante a maturação, ocorre diminuição na AT devido ao aproveitamento de ácidos como fonte de energia (WiLLS et al, 1981). Em caquis, a AT também foi decrescente durante o processo de amadurecimento (DAooD et al, 1992), mas, segundo Senter et al (1991), ela não varia significativamente durante o amadurecimento do caqui.…”

Section: Resultsunclassified

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Vieites

Picanço²,

Daiuto

2012

Rev. Bras. Frutic.

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RESUMO-o caqui apresenta uma safra curta, sendo necessário estender seu período de comercialização utilizando técnicas adequadas de armazenamento. o objetivo deste trabalho foi avaliar o uso da radiação gama na qualidade pós-colheita de caquis 'Giombo' destanizados. Frutos colhidos meio-maduros e com aproximadamente 50 % da coloração verde, foram destanizados, acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD) e submetidos à radiação gama ( 60 Co). os frutos foram armazenados durante 35 dias, sob refrigeração (0±0,5 o C e 85 ± 0,5% UR). os tratamentos realizados foram: T1 -0,0 kGy; T2 -0,3 kGy; T3 -0,6 kGy; T4 -0,9 kGy; T5 -1,2 kGy. As análises realizadas a cada 7 dias foram: perda de massa, atividade respiratória, teores de sólidos solúveis (SS), ácido ascórbico, acidez titulável (AT) e relação SS/AT. os frutos submetidos à dose de 0,6 kGy apresentaram o menor percentual de perda de massa e produção de Co 2 ao longo do período experimental. os teores de SS e AT permaneceram estáveis e sem diferenças devido às doses de irradiação aplicadas. Os tratamentos com 0,3 KGy e 0,6 KGy foram os mais eficazes na manutenção da firmeza nos caquis. Nos teores de ácido ascórbico, observou-se redução ao longo do período experimental, sendo os menores valores apresentados para a maior dose de irradiação (1,2 KGy). Termos de indexação: Diospyrus kaki, pós-colheita, refrigeração, adstringência. GAMMA RADIATION IN THE CONSERVATION OF 'GIOMBO'PERSIMMON, WITHOUT ADSTRINGENCY STORED UNDER REFRIGERATIONABSTRACT -The persimmon presents a short harvest, being necessary to extend his commercialization period using appropriate storage techniques. The purpose of this work was to evaluate the use of the gamma radiation in the postharvest quality 'Giombo' persimmons without adstringency. Fruits were harvest middleripe, with approximately 50% of the green coloration and were submitted to the process of astringency removal, packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) plastic film and submitted the gamma radiation ( 60 Co). The fruits were stored for 35 days, under refrigeration (0±0,5 o C and 85 ± 0,5% of relative humidity). The evaluated treatments were: T1 -0.0 kGy; T2 -0.3 kGy; T3 -0.6 kGy; T4 -0.9 kGy; T5 -1.2 kGy. The evaluated analyses every 7 days were: weight loss, respiratory activity, soluble solids (SS), ascorbic acid content, acidity titulável (AT), and relation SS/AT. The fruits submitted to the 0.6kGy presented the percentile smallest of weight loss and smaller Co 2 production along the experimental period. The SS and AT content stayed stable and without difference among the irradiation applied. The treatments with 0.3 kGy e 0.6 kGy were the most effective in the maintenance of the persimmon firmness values. For the ascorbic acid content was observed reduction along the experimental period being the smallest values presented for the largest irradiation dose (1,2 KGy).

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Section: Resultsunclassified

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Vieites

Picanço²,

Daiuto

2012

Rev. Bras. Frutic.

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“…The recovery of sugars from persimmon is usually performed using aqueous-alcoholic mixtures in different proportions (Del Bubba, Giordani, Cincinelli, Checchini, & Galvan, 2009;Ittah, 1993;Senter, Chapman, Forbus, Payne, & Payne, 1991), even if water-based extractants have occasionally been used (Table 1). Extraction methods have been reported to significantly affect the free-sugar composition determined in D. kaki fruits.…”

Section: Methods Of Sugar Extraction and Analysismentioning

confidence: 99%

Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

Giordani

Doumett

Nin

et al. 2011

Food Research International

119

103

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“…Persimmon fruit is a good source of carbohydrates, organic acids, vitamins (mainly A and C), minerals, phenolic compounds, dietary fiber, and carotenoids (Homnava et al 1990;Senter et al 1991;Gorinstein et al 2001;Del Bubba et al 2009;Veberic et al 2010). Phenolic compounds have been reported to exhibit antioxidant, anticarcinogenic, antimutagenic, and cardioprotective effects.…”

Section: Introductionmentioning

confidence: 99%

Study of postharvest changes in the chemical composition of persimmon by HPLC

Baltacıoğlu¹,

Artık²

2013

Turk J Agric For

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IntroductionPersimmon (Diospyros kaki L.), a tree belonging to the family Ebenaceae, was originally cultivated in China and Japan. In Turkey, persimmon fruits are widely cultivated in the Mediterranean and Black Sea regions, and Turkish persimmon production reached 15,000 t year -1 in 1997 (Ünal 2004). Persimmon fruits range in color from light yellow-orange to dark red-orange and can be classified in 2 main groups: astringent and nonastringent. Astringent persimmons might not be consumed before softening due to their high levels of soluble tannins, whereas nonastringent varieties can be eaten fresh (Ito 1971).

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Sugar and Nonvolatile Acid Composition of Persimmons During Maturation

Cited by 51 publications

References 8 publications

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

Study of postharvest changes in the chemical composition of persimmon by HPLC

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