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Alleviating Astringency in Persimmon Fruit for Enhanced Palatability and Consumer Acceptability

Persimmon fruits are classified as astringent or non-astringent, depending on the level of astringency the unripe or partially ripe fruit exhibit at the time of harvest. Astringency in persimmon fruit is a sensation caused by tannins present in the flesh that can make the mouth feel dry, cause puck...

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Main Authors: Ali Sarkhosh, Fariborz Habibi, Jeffrey K. Brecht
Format: Artigo
Language:Inglês
Published: The University of Florida George A. Smathers Libraries 2024-05-01
Series:EDIS
Subjects:
persimmons
Diospyros
proanthocyanidins
astringency
polymerization
postharvest treatment
Online Access:https://journals.flvc.org/edis/article/view/135070
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