Effect of Different Postharvest Treatments on Removal of Astringency and Organic Acid Contents in Fruits of Japanese Persimmon (Diospyros kaki Thunb.) ‘Taiten’ and ‘Taigetsu’-Reference-Cited by-同舟云学术

Effect of Different Postharvest Treatments on Removal of Astringency and Organic Acid Contents in Fruits of Japanese Persimmon (Diospyros kaki Thunb.) ‘Taiten’ and ‘Taigetsu’

Published:2012 Issue:1 Volume:11 Page:103-111
ISSN:1347-2658
Container-title:Horticultural Research (Japan)
language:ja
Short-container-title:Engeigaku kenkyuu

Author:

Yamasaki Atsu,Kono Atsushi,Azuma Akifumi,Kobayashi Shozo,Sato Akihiko,Yakushiji Hiroshi

Publisher

Japanese Society for Horticultural Science

Subject

General Medicine

Reference30 articles.

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2. Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. "Rojo brillante"

3. 浅井規.1997.酸味料.p. 461-463.日本果汁協会監修.最新果汁果実飲料辞典.朝倉書店.東京.

4. Eaks, I. L. 1967. Ripening and astringency removal in persimmon fruits. Proc. Amer. Soc. Hort. Sci. 91: 868-875.

5. 播磨真志.中野龍平.山内勧.北野欣信.久保康隆.稲葉昭次.富田栄一.2002.有孔および無孔ポリエチレン包装によるハウス栽培'刀根早生'果実の軟化抑制技術の確立.園学雑.71: 284-291.

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2. Optimum Conditions for On-tree Ethanol-sticker Treatment for Astringency Removal in ‘Taigetsu’ and ‘Taiten’ Persimmons;The Horticulture Journal;2017