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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Ali Sarkhosh, Fariborz Habibi, Jeffrey K. Brecht
Format: Artigo
Sprache:Inglês
Veröffentlicht: The University of Florida George A. Smathers Libraries 2024-05-01
Schriftenreihe:EDIS
Schlagworte:
persimmons
Diospyros
proanthocyanidins
astringency
polymerization
postharvest treatment
Online-Zugang:https://journals.flvc.org/edis/article/view/135070
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