Volume 12, Issue 43 (spring 2008)                   JCPP 2008, 12(43): 19-27 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Khademi O, Moustofi Y, Zamani Z, Fatahi Moghaddam M. Effects of Postharvest Ethanol Application on Astringency Removal and Fruit Quality of Persimmon ( Diospyros kaki Thumb.). JCPP. 2008; 12 (43) :19-27
URL: http://jcpp.iut.ac.ir/article-1-818-en.html

Abstract:   (27166 Views)
In this experiment the response of persimmon fruit, cv. Karaj, to astringency removal by ethanol and the effects of this treatment on some important fruit characteristics were investigated. Fruits were harvested at three different dates and at each date based on the previous results, and then modified treatments were applied. The best ethanol astringency removal treatment in this study was 10 ml of 38% ethanol per kg fruit for 48 hours. The period after ethanol treatments had no effect on the reduction of soluble tannin concentration, although it resulted in the reduction of flesh firmness and increased soluble pectin. Ethanol treatments and also temperature conditions reduced flesh firmness and increased ground color of fruits however, the effect of ethanol treatments was more than temperature conditions. Temperature conditions increased ethylene production, thus reducing the flesh firmness and increasing the ground color index of fruits. Ethanol treatments did not increase the ethylene production, and it seems that its effects on some characteristics are due to ethanol itself or factors other than ethylene.
Full-Text [PDF 199 kb]   (1090 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:
Write the security code in the box

© 2015 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb

تحت نظارت وف بومی آسپا-وف