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Listar por palabra clave "Diospyros kaki"

Mostrando ítems 1-19 de 19

A nested-polymerase chain reaction protocol for the detection of Mycosphaerella nawae in persimmon

Berbegal Martínez, Mónica; Mora Sala, Beatriz; García Jiménez, José (Springer Verlag (Germany), 2013-10)

Mycosphaerella nawae is the causal agent of circular leaf spot of persimmon. A polymerase chain reaction (PCR) based protocol was developed for M. nawae-specific identification from pure culture, or infected symptomatic ...
An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon

M. González, Cristina; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Elsevier, 2022-02-01)

[EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products ...
Astringency assessment of persimmon by hyperspectral imaging

Munera Picazo, Sandra Maria; Besada Ferreiro, Cristina María; Blasco Ivars, José; Cubero-García, Sergio; Salvador, Alejandra; Talens Oliag, Pau; Aleixos Borrás, María Nuria (Elsevier, 2017)

[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 ...
CARACTERIZACIÓN MORFOLÓGICA, FENOLÓGICA Y MOLECULAR DEL BANCO DE GERMOPLASMA DE CAQUI (Diospyros kaki Thunb.) DEL IVIA

Martínez Calvo, José (Universitat Politècnica de València, 2012-01-18)

En este trabajo se ha realizado un análisis de diversidad de la colección de caqui del IVIA por medio de caracteres pomológicos y moleculares. Para ello la tesis se ha dividido en dos capítulos correspondientes a las dos ...
Carotenoids from persimmon juice processing

Gea-Botella, S.; Agulló, L.; Martí, N.; Martínez-Madrid, M.C.; Lizama Abad, Victoria; Martín-Bermudo, F.; Berná, G.; Saura, D.; Valero, M. (Elsevier, 2021-03)

[EN] The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp ...
Detection of Invisible Damages in `Rojo Brillante¿ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics

Munera, Sandra; Rodríguez-Ortega, Alejandro; Aleixos Borrás, María Nuria; Cubero, Sergio; Gómez-Sanchis, Juan; Blasco, José (MDPI AG, 2021-09)

[EN] The main cause of flesh browning in 'Rojo Brillante' persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the ...
Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging

Munera, Sandra; Aleixos Borrás, María Nuria; Besada, Cristina; Gómez-Sanchis, Juan; Salvador, Alejandra; Cubero, Sergio; Talens Oliag, Pau; Blasco, José (Elsevier, 2019-12)

[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 ...
Evaluation of fungicides to control circular leaf spot of persimmon caused by Mycosphaerella nawae

Berbegal Martínez, Mónica; Armengol Fortí, Josep; García Jiménez, José (Elsevier, 2011-11)

The efficacy of ten fungicides against Mycosphaerella nawae, the causal agent of circular leaf spot (CLS) of persimmon, was evaluated in vitro and in field experiments. Field trials were conducted in 2009 and 2010 to ...
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

Hosseininejad, Sepideh; Larrea Santos, Virginia; Moraga Ballesteros, Gemma; Hernando Hernando, Mª Isabel (MDPI AG, 2022-11)

[EN] Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour ...
First record of black vine thrips, Retithrips syriacus Mayet, in Tunisia

Elimem, Mohamed; Navarro Campos, Cristina; Chermiti, Brahim (Wiley-Blackwell, 2011-08)

During a study on thrips species carried out in Tunisia during 2009 and 2010, Retithrips syriacus was encountered in two different sites and on two host plants: grapevine (Vitis vinifera) and persimmon (Dyospiros kaki). ...
Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

Salazar-Bermeo, Julio; Moreno-Chamba, Bryan; Heredia-Hortigüela, Rosa María; Lizama Abad, Victoria; Martínez-Madrid, María Concepción; Saura, Domingo; Valero, Manuel; Neacsu, Madalina; Martí, Nuria (MDPI, 2023-05-12)

[EN] The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier ...
In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

González, Cristina M.; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (MDPI AG, 2021-12)

[EN] The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the ...
Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks

González, Cristina M.; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (John Wiley & Sons, 2021-01-30)

[EN] BACKGROUND Seasonal persimmon (Diospyros kakiL.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products ...
Natural Drying of Astringent and Non-Astringent Persimmon ¿Rojo Brillante¿. Drying Kinetics and Physico-Chemical Properties

González, Cristina M.; Gil, Rebeca; Moraga Ballesteros, Gemma; Salvador, Alejandra (MDPI AG, 2021-03)

[EN] Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and "Rojo Brillante" persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, ...
Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

Munera-Picazo, S.; Besada Ferreiro, Cristina María; Aleixos Borrás, María Nuria; Talens Oliag, Pau; Salvador, Alejandra; Sun, Da-Wen; Cubero-García, Sergio; Blasco Ivars, José (Elsevier, 2017-04)

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 ...
Plagas del caqui y enemigos naturales en la comarca de la Ribera Alta: abundancia y evolución estacional en el año 2015

Prieto Martín, Jessica (Universitat Politècnica de València, 2016-09-09)

[ES] El caqui es un cultivo en expansión en España. El desarrollo y la puesta a punto de la tecnología postcosecha para eliminar la astringencia de los frutos de la variedad ‘Rojo Brillante’, en 1997, ha dado lugar a un ...
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

Cortes-Lopez, Victoria; Rodríguez Ortega, Alejandro; Blasco Ivars, José; Rey Solaz, Beatriz; Besada, Cristina; Cubero García, Sergio; Salvador, Alejandra; Talens Oliag, Pau; Aleixos Borrás, María Nuria (2017)

[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 ...
Tratamientos de secado para la obtención de ingredientes de alto valor nutritivo a partir del destrío postcosecha de caqui

Martínez González, Cristina (Universitat Politècnica de València, 2022-01-17)

[ES] La presente tesis tiene como objetivo ofrecer estrategias que permitan incrementar la rentabilidad del cultivo de caqui "Rojo Brillante" mediante la valorización de los excedentes y destríos generados en los almacenes. ...
Valorization of Persimmon Fruit Through the Development of New Food Products

Hosseininejad, Sepideh; González, Cristina M.; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Frontiers Media SA, 2022-06-29)

[EN] Persimmon (Diospyros kaki Thunb.) fruits are among the most widely cultivated fruit crops worldwide, they are widespread in Asian countries and Europe, and their production is increasing along with the demand of ...