Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05011-w.pdf
Reference30 articles.
1. Arnal L, Del Río MA (2003) Removing astringency by carbon dioxide and nitrogen-enriched atmospheres in persimmon fruit cv. “Rojo brillante’’. J Food Sci 68(4):1516–1518. https://doi.org/10.1111/j.1365-2621.2003.tb09676.x
2. Arnal L, Del Río MA (2004) Quality of persimmon fruit cv. Rojo brillante during storage at different temperatures. Span J Agric Res 2:243–247. https://doi.org/10.5424/sjar/2004022-78
3. Ben-Arie R, Zutkhi Y, Sonego L, Klein J (1991) Modified atmosphere packaging for long-term storage of astringent persimmons. Postharvest Biol. Technol 1(2):169–179. https://doi.org/10.1016/0925-5214(91)90009-Z
4. Besada C, Salvador A (2018) Postharvest Biology and Technology of Persimmon. In: Mir S, Shah M, Mir M (eds) Postharvest Biology and Technology of Temperate Fruits. Springer, Cham
5. Besada C, Salvador A, Arnal L, Martínez-Jávega JM (2010) Optimization of the duration of deastringency treatment depending on persimmon maturity. Acta Hortic 858:69–74. https://doi.org/10.17660/ActaHortic.2010.858.7
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