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Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored 'Giombo' Persimmon

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Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored 'Giombo' Persimmon

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Vilhena, NQ.; Tessmer, MA.; Hernando Hernando, MI.; Kluge, RA.; Quiles Chuliá, MD.; Salvador, A. (2022). Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored 'Giombo' Persimmon. Agronomy. 12(10):1-9. https://doi.org/10.3390/agronomy12102464

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193569

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Title: Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored 'Giombo' Persimmon
Author: Vilhena, Nariane Q. Tessmer, Magda Andreia Hernando Hernando, Mª Isabel Kluge, Ricardo Alfredo Quiles Chuliá, Mª Desamparados Salvador, Alejandra
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, ...[+]
Subjects: Fruit anatomy , Astringency , Diospyros kaki Thunb. , CO2 , Deastringency
Copyrigths: Reconocimiento (by)
Source:
Agronomy. (eissn: 2073-4395 )
DOI: 10.3390/agronomy12102464
Publisher:
MDPI
Publisher version: https://doi.org/10.3390/agronomy12102464
Project ID:
info:eu-repo/grantAgreement/INIA//RTA2017-00045-C02-01/
Thanks:
This research was funded by the Spanish Ministerio de Economia y Competitividad (Project RTA2017-00045-C02) and the Fondo Europeo de Desarrollo Regional (FEDER).
Type: Artículo

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