[EN] One of the current challenges of persimmon postharvest research is the development of non-destructive methods that allow determination of the internal properties of the fruit, such as maturity, flesh firmness and ...
[EN] Despite citrus fruit are considered as non climacteric, ethylene is effectively used to accelerate external colour change of early-season citrus fruit in the Mediterranean area and is generally assumed to have no ...
[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only ...
Manifestation of flesh browning while commercialising Rojo Brillante persimmon is one of the main
causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development
and that ...
[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 ...
The internal quality of intact persimmon cv. Rojo Brillante was assessed trough visible and near infrared hyperspectral imaging. Fruits at three stages of commercial maturity were exposed to different treatments with CO2 ...
[EN] Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy. The aim of this study was to ...
Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit
darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the
effect ...