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Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage

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Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage

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Martínez Las Heras, R.; Amigo-Sánchez J.C.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2015). Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage. CyTA - Journal of Food. 14(2):333-339. doi:10.1080/19476337.2015.1113204

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66722

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Title: Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Persimmon production has increased considerably, thanks to techniques for removing astringency whilst maintaining the strong consistency. Currently, the needs of cooperatives are focused on increasing the commercial ...[+]
Subjects: Persimmon , Harvest ripening , Texture , Color index , Total phenolic compounds , Antioxidant activity , Kinetics
Copyrigths: Reconocimiento (by)
Source:
CyTA - Journal of Food. (issn: 1947-6345 ) (eissn: 1947-6345 )
DOI: 10.1080/19476337.2015.1113204
Publisher:
Taylor & Francis
Publisher version: https://dx.doi.org/10.1080/19476337.2015.1113204
Thanks:
The authors thank the Universitat Politecnica de Valencia for the PhD scholarship of the author Ruth Martinez Las Heras.
Type: Artículo

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