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dc.contributor.author | Tessmer, Magda Andreia | es_ES |
dc.contributor.author | Besada Ferreiro, Cristina María | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.contributor.author | Appezzato-da-Gloria, Beatriz | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.contributor.author | Salvador, Alejandra | es_ES |
dc.date.accessioned | 2020-04-17T12:48:35Z | |
dc.date.available | 2020-04-17T12:48:35Z | |
dc.date.issued | 2016 | es_ES |
dc.identifier.issn | 0925-5214 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/140853 | |
dc.description.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 undergo on tree are yet to be clarified. A physicochemical and microstructural study of the maturity process of two astringent cultivars ('Rojo Brillante' and 'Giombo'), and two non-astringent ones ('Fuyu' and 'Hana Fuyu') has been carried out. Light microscopy (LM) analysis allowed visualizing the higher soluble tannins content in astringent cultivars compared to non-astringent ones in early maturity stages as well as the natural tannin insolubilization that took place in both the astringent and non-astringent cultivars during maturation and ripening. In astringent cultivars this tannin insolubilization process was gradual and led to a progressive decline in soluble tannins. In non-astringent cultivars this insolubilization was much faster than in astringent cultivars. The present study also revealed that both colour evolution and fruit softening during maturation are characteristic for each cultivar, although in all of them a strong negative correlation was observed between these two parameters. Fruit softening was associated with a gradual parenchyma structure loss due to a cell wall and membrane degradation process. The total soluble solids content was found to be a good indicator of the sugars level in non-astringent cultivars, but should be ruled out in astringent varieties. | es_ES |
dc.description.sponsorship | 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 Nacional de Exportacion de Cooperativas Citricolas (ANECOOP) for supplying the persimmon cultivar fruits used herein. This study has been supported by the Spanish 'Ministerio de Economia y Competitividad (Project INIA-RTA 2013-00043-C02) and FEDER Program from the EU. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Postharvest Biology and Technology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Astringency | es_ES |
dc.subject | Cryo-SEM | es_ES |
dc.subject | Diospyros kaki Thunb. | es_ES |
dc.subject | Firmness | es_ES |
dc.subject | Maturity stage | es_ES |
dc.subject | Tannin | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.postharvbio.2016.05.014 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//RTA2013-00043-C02-02/ES/Caracterización morfológica, agronómica y molecular de nuevo material vegetal de caqui/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FAPERJ//2012%2F05059-0/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.postharvbio.2016.05.014 | es_ES |
dc.description.upvformatpinicio | 52 | es_ES |
dc.description.upvformatpfin | 60 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 120 | es_ES |
dc.relation.pasarela | S\317926 | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |
dc.contributor.funder | Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro | es_ES |