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Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

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Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

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Tessmer, MA.; Besada Ferreiro, CM.; Hernando Hernando, MI.; Appezzato-Da-Gloria, B.; Quiles Chuliá, MD.; Salvador, A. (2016). Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars. Postharvest Biology and Technology. 120:52-60. https://doi.org/10.1016/j.postharvbio.2016.05.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/140853

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Title: Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars
Author: Tessmer, Magda Andreia Besada Ferreiro, Cristina María Hernando Hernando, Mª Isabel Appezzato-da-Gloria, Beatriz Quiles Chuliá, Mª Desamparados Salvador, Alejandra
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Persimmon cultivars are classified into two categories, those that bear astringent fruit at harvest and those that bear non-astringent fruit. Causes of natural astringency loss that fruits of non-astringent cultivars ...[+]
Subjects: Astringency , Cryo-SEM , Diospyros kaki Thunb. , Firmness , Maturity stage , Tannin
Copyrigths: Cerrado
Source:
Postharvest Biology and Technology. (issn: 0925-5214 )
DOI: 10.1016/j.postharvbio.2016.05.014
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.postharvbio.2016.05.014
Project ID:
info:eu-repo/grantAgreement/MINECO//RTA2013-00043-C02-02/ES/Caracterización morfológica, agronómica y molecular de nuevo material vegetal de caqui/
FAPERJ/2012/05059-0
Thanks:
The authors thank the Sao Paulo Research Foundation (Fundacao de Amparo a Pesquisa do Estadode Sao Paulo-FAPESP), Brazil, for the scholarship granted to the first author: 2012/05059-0. The authors also thank the Agrupacion ...[+]
Type: Artículo

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