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

Tessmer, Magda Andreia; Besada Ferreiro, Cristina María; Hernando Hernando, Mª Isabel; Appezzato-da-Gloria, Beatriz; Quiles Chuliá, Mª Desamparados; Salvador, Alejandra (Elsevier, 2016)

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

Vilhena, Nariane Q.; Tessmer, Magda Andreia; Hernando Hernando, Mª Isabel; Kluge, Ricardo Alfredo; Quiles Chuliá, Mª Desamparados; Salvador, Alejandra (MDPI, 2022-10)

[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, ...

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