Packaging and Storage of Soft-ripened 'Saijo' Persimmons (<i>Diospyros kaki</i> Thunb.) for Improving Sales
Author:
Affiliation:
1. Matsue College, University of Shimane
2. Faculty of Life and Environmental Science, Shimane University
Publisher
Japan Association of Food Preservation Scientists
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jafps/35/1/35_23/_pdf
Reference6 articles.
1. 1) AKAURA, K., SUN, N. and ITAMURA, H.: Effect of ethylene and fatty acid treatment on soft-ripening in Japanese persimmon (Diospyros kaki Thunb.) 'Saijo' fruit, Hort. Res., 7 (1), 111～114 (2008)
2. 2) TAIRA, S. and ISOBE, S.: Effects of Methods for Removal of Astringency and Storage Temperatures on Storability in Hiratanenashi Persimmon Packed with Plasstic Film, Food Preser. Sci., 31, 261～265 (2005)
3. 3) TAIRA, S. and IMAI, E.: Long-term storability of on-tree alcohol-treated 'Hiratanenashi' persimmons packed in plastic film, Food Preser. Sci., 33, 255～259 (2007)
4. 4) ITAMURA, H., YOKOI, M., YAMAMURA, H. and NAITO, R.: The study of Long-term Storage of Japanese Persimmon (Diospyros kaki Thunb.) 'Saijo' fruit, J. Japan. Soc. for Cold Preservation of Food., 19, 14～19 (1993)
5. 5) AKAURA, K.: Fruit Cracking in 'Saijo' Japanese Persimmons (Diospyros kaki Thunb.) during Soft Ripening, Food Preser. Sci., 34, 191～195 (2008)
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Studies on Production and Quality Management of Soft-ripened 'Saijo' Persimmon (<i>Diospyros kaki</i> Thunb.) Fruit;Food Preservation Science;2012
2. Effects of Packaging after Ethylene Treatment on Soft Ripening and Fruit Cracking in 'Saijo' Persimmons (<i>Diospyros kaki</i> Thunb.);Food Preservation Science;2010
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