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Jerry A. Payne - One of the best experts on this subject based on the ideXlab platform.
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Volatile Compounds from the Mesocarp of Persimmons
Journal of Food Science, 1991Co-Authors: R. J. Horvat, S. D. Senter, G. W. Chapman, Jerry A. PayneAbstract:Steam volatile fractions from astringent and nonastringent Persimmons (Diospyros kaki L.) and the native American Persimmon (D. virginiana L.) were analyzed by GC and GC/MS. Bomyl acetate and (E)-2-hexenal were major components from all cultivars. Minor constituents included (E)-2-hexenol, phenylacetaldehyde, phenylethyl acetate, borneol, benzothiazole, neryl acetate, palmitic acid and two saturated normal hydrocarbons (C23H48 and C25H52). From threshold values and concentrations, (E)-2-hexenal and bornyl acetate probably are major contributors of Persimmon aroma.
Scarpare Filho J.a. - One of the best experts on this subject based on the ideXlab platform.
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Astringency Removal Of 'giombo' Persimmon Fruits Submitted To Different Temperatures [remoção Da Adstringência De Frutos De Caquizeiro 'giombo' Sob Diferentes Temperaturas]
2015Co-Authors: Antoniolli L.r., De Camargo Castro E P.r., Kluge R.a., Scarpare Filho J.a.Abstract:The purpose of this research was to study the effect of different temperatures during the exposure period to ethyl alcohol vapor on quality of Persimmon fruits cv. Giombo. Fruits were exposed to alcohol vapor for 42 hours at 10, 20, or 30°C and 95% RH. Chemical and physical characteristics of fruits were measured for nine days, at three day intervals. Soluble tannin degree, flesh firmness, water loss, soluble solids, titratable acidity and ascorbic acid content were measured. Treatment to astringency removal can be accomplished under temperatures of 10, 20 or 30°C, for 42 hours. Degree of soluble tannins was very low at the sixth day after the treatment. The temperature of 30°C promoted higher speed in the process of astringency loss; however, the fruits showed decrease in the flesh firmness and higher-up water loss to the fruits submitted to 20 or 10°C.375687691Abeles, F.B., Morgan, P.W., Salveit M.E., Jr., (1992) Ethylene in plant biology, , San Diego: Academic. 414 pAntoniolli, L.R., (1999) Remoção da adstringência e armazenamento refrigerado de frutos de caquizeiro (Diospyros kaki L.) cv. Giombo, , 83 f. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz, PiracicabaBiasi, L.A., Gerhardt, I.R., Efeito da aplicação de vinagre, álcool e ethephon na destanização de caquis cv. Okira (1992) Revista Brasileira de Fruticultura, 14 (2), pp. 31-36. , Cruz das AlmasCampo-Dall'orto, F.A., Ojima, M., Barbosa, W., Zullo, M.A.T., Novo processo de avaliação da adstringência dos frutos no melhoramento do caquizeiro (1996) Bragantia, 55 (2), pp. 237-243. , CampinasCarvalho, C.R.L., Mantovani, D.M.B., Carvalho, P.R.N., Moraes, R.M.M., (1990) Análises químicas de alimentos, , Campinas: Instituto de Tecnologia de Alimentos. 121 p. (Manual Técnico)Fukushima, T., Kitamura, T., Murayama, H., Yoshida, T., Mechanisms of astringency removal by ethanol treatment in 'Hiratanenashi' kaki fruits (1991) Journal of the Japanese Society for Horticultural Science, 60 (3), pp. 685-694. , KyotoItamura, H., Ohho, Y., Yamamura, H., Characteristics of fruit softening in Japanese Persimmon 'Saijo' (1997) Acta Horticulturae, 436, pp. 179-188. , LeuvenIto, S., The Persimmon (1971) The biochemistry of fruits and their products, 2, pp. 281-301. , Hulme, A. C. (Ed.). London: Academic, cap. 8Kato, K., Astringency removal and ripening as related to temperature during the astringency removal by ethanol in Persimmon fruits (1987) Journal of the Japanese Society for Horticultural Science, 55 (4), pp. 498-509. , KyotoMartins, F.P., Pereira, F.M., (1989) Cultura do caquizeiro, , Jaboticabal: Funep. 71 pPesis, E., Levi, A., Ben-Arie, R., Deastringency of Persimmon fruits by creating a modified atmosphere in polyethylene bags (1986) Journal of Food Science, 51 (4), pp. 1014-1016. , ChicagoSimão, S., (1998) Tratado de fruticultura, , Piracicaba: Fealq. 760 pSugiura, A., Tomana, T., Relationships of ethanol production by seeds of different types of Japanese Persimmons and their tannin content (1983) HortScience, 18 (3), pp. 319-321. , AlexandriaTaira, S., Kubo, Y., Sugiura, A., Tomana, T., Comparative studies of postharvest fruit quality and storage quality in Japanese Persimmon (Diospyros kaki L. cv. Hiratanenashi) in relation to different methods for removal of astringency (1987) Journal of the Japanese Society for Horticultural Science, 56 (2), pp. 215-221. , KyotoTaylor, J.E., Exotics (1993) Biochemistry of fruit ripening, pp. 151-186. , Seymour, G. B.Taylor, J. E.Tucker, G. A. London: Chapman & HallVidrih, R., Simcic, M., Hribar, J., Plestenjak, A., Astringency removal by high CO2 treatment in Persimmon fruit (Diospyros kaki) (1994) Acta Horticulturae, 368, pp. 652-656. , Leuve
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Astringency Removal Of 'giombo' Persimmon Fruit In Different Exposure Periods To Ethyl Alcohol Vapor [remoção Da Adstringência De Frutos De Caquizeiro 'giombo' Sob Diferentes Períodos De Exposição Ao Vapor De álcool Etílico]
2015Co-Authors: Antoniolli L.r., De Camargo Castro E P.r., Kluge R.a., Scarpare Filho J.a.Abstract:The purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of Persimmon fruits (Diospyros kaki L.) cv. Giombo. Fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20°C and 95% RH. Chemical and physical characteristics of fruits were measured for ten days, at two day intervals. Soluble tannin content, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured. This research showed that 24 and 36 hours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that fruits exposed for 24 hours exhibited better quality. The flesh firmness underwent a linear decrease in terms of time. The best period for consumption of the fruits was placed between the 4 th and 8 th day after the treatment. Fruits became edible at the 4 th day after the treatment, when the content of soluble tannins was under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.351020832091Biasi, L.A., Gerhardt, I.R., Efeito da aplicação de vinagre, álcool e ethephon na destanização de caquis cv. Okira (1992) Revista Brasileira de Fruticultura, 14 (2), pp. 31-36. , Cruz das AlmasVan Buren, J., Fruit phenolics (1970) The Biochemistry of Fruits and Their Products, 1, pp. 269-304. , HULME, A.C. (Ed.). London : AcademicCampo-Dall'orto, F.A., Ojima, M., Barbosa, W., Zullo, M.A.T., Novo processo de avaliação da adstringência dos frutos no melhoramento do caquizeiro (1996) Bragantia, 55 (2), pp. 237-243. , CampinasCarvalho, C.R.L., Mantovani, D.M.B., Carvalho, P.R.N., Moraes, R.M.M., (1990) Análises Químicas de Alimentos, 121p. , Campinas : Instituto de Tecnologia de Alimentes, Manual TécnicoChitarra, M.I.F., Chitarra, A.B., (1990) Pós-colheita de Frutos e Hortaliças: Fisiologia e Manuseio, 293p. , Lavras : ESAL/FAEPEDa Costa, A.N., (1984) Produção e Qualidade Dos Frutos de Diferentes Variedades de Caqui (Diospyros Kaki L.), Visando à Industrialização, 50p. , Viçosa: UFV, Dissertação de MestradoFukushima, T., Kitamura, T., Murayama, H., Yoshida, T., Mechanisms of astringency removal by ethanol treatment in 'Hiratanenashi' kaki fruits (1991) Japanese Society for Horticultural Science Journal, 60 (3), pp. 685-694. , TokyoItamura, H., Kitamura, T., Talra, S., Harada, H., Ito, N., Takahashi, Y., Fukushima, T., Relationship between fruit softening, ethylene production and respiration in Japanese Persimmon 'Hiratanenashi' (1991) Japanese Society for Horticultural Science Journal, 60 (3), pp. 695-701. , TokyoItamura, H., Ohho, Y., Yamamura, H., Characteristics of fruit softening in Japanese Persimmon 'Saijo' (1997) Acta Horticulturae, (436), pp. 179-188. , LeuvenIto, S., The Persimmon (1971) The Biochemistry of Fruits and Their Products, 2, pp. 281-301. , HULME, A.C. (Ed.). London :AcademicKato, K., Astringency removal and ripening as related to ethanol concentration in Persimmon fruits (1984) Japanese Society for Horticultural Science Journal, 53 (3), pp. 278-289. , TokyoKato, K., Astringency removal and ripening as related to temperature during the astringency removal by ethanol in Persimmon fruits (1987) Japanese Society for Horticultural Science Journal, 55 (4), pp. 498-509. , TokyoKato, K., Conditions for tanning and sugar extraction, the relationship of tannin concentration to astringency and the behaviour of ethanol during the removal of astringency by ethanol in Persimmon fruits (1984) Japanese Society for Horticultural Science Journal, 53 (2), pp. 127-134. , TokyoMartins, F.P., Pereira, F.M., (1989) Cultura Do Caquizeiro, 71p. , Jaboticabal : FUNEPMontenegro, H.W.S., Salibe, A.A., Vitamina C em caqui (Diospyros kaki L.) (1959) Revista de Agricultura, 34 (3), pp. 183-195. , PiracicabaDa, M.M.A., (1995) Efeito da Embalagem e do Armazenamento no Amadurecimento do Caqui (Diospyros kaki L.) CultivarTaubaté, 84p. , Viçosa : UFV, Dissertação de MestradoPenteado, S.R., Cultura do caquizeiro (1986) Fruticultura de Clima Temperado em São Paulo, pp. 157-173. , PENTEADO, S.R. Campinas : Fundação CargillPesis, E., Levi, A., Ben-Arie, R., Deastringency of Persimmon fruits by creating a modified atmosphere in polyethylene bags (1986) Journal of Food Science, 51 (4), pp. 1014-1016. , ChicagoSugiura, A., Tomana, T., Relationships of ethanol production by seeds of different types of Japanese Persimmons and their tannin content (1983) HortScience, 18 (3), pp. 319-321. , AlexandriaTaira, S., Kubo, Y., Sugiura, A., Tomana, T., Comparative studies ofpostharvest fruit quality and storage quality in Japanese Persimmon (Diospyros kaki L. cv. Hiratanenashi) in relation to different methods for removal of astringency (1987) Japanese Society for Horticultural Science Journal, 56 (2), pp. 215-221. , TokyoTaira, S., Satoh, I., Watanabe, S., Relationship between differences in the ease of removal of astringency among fruits of Japanese Persimmon (Diospyros kaki Thunb.) and their ability to accumulate ethanol and acetaldehyde (1992) Japanese Society for Horticultural Science Journal, 60 (4), pp. 1003-1009. , TokyoTian, J.W., Xu, M.X., He, P.C., Study on the physiology of postharvest softening of Diospyros kaki fruits (1991) Plant Physiology Communications, 2, pp. 109-111. , BeijingVidrih, R., Simcic, M., Hribar, J., Plestenjak, A., Astringency removal by high CO 2 treatment in Persimmon fruit (Diospyros kaki) (1994) Acta Horticulturae, (368), pp. 652-656. , LeuvenWills, R.H.H., Lee, T.H., Graham, D., McGlasson, W.B., Hall, E.G., (1981) Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables, 161p. , Kensington : New South Wales University PressWoods, J.L., Moisture loss from fruits and vegetables (1990) Postharvest News and Information, 1 (3), pp. 195-199. , Wallingfor
Naoki Sakurai - One of the best experts on this subject based on the ideXlab platform.
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Postharvest quality evaluation of "Fuyu" and "Taishuu" Persimmons using a nondestructive vibrational method and an acoustic vibration technique.
Postharvest Biology and Technology, 2009Co-Authors: Mitsuru Taniwaki, Takanori Hanada, Naoki SakuraiAbstract:Abstract We investigated time-course changes in the elasticity index (EI) and texture index (TI) of two Persimmon (Diospyros kaki Thunb.) cultivars (“Fuyu” and “Taishuu”) during the postharvest period. EI was determined using the formula EI = f 2 2 m 2 / 3 , where f2 is the second resonance frequency of a sample, and m is the mass of the sample. A nondestructive vibrational method employing a laser Doppler vibrometer (LDV) was used for measuring the second resonance frequency (f2) of the Persimmon samples. The changes in the EI of both cultivars showed quasi-exponential decays. An improved texture measurement device was used for measuring the TI of the cultivars. The TI was defined by ( 1 / T ) ∑ | V i | , where T (s) is the sampling period and Vi (V), the amplitude of each data point. The pattern of time-course changes in TI differed between “Taishuu” and “Fuyu” Persimmons; a sharp decline was observed in the TI of “Fuyu.” Along with the sensory test, we determined the optimum eating ripeness of Persimmons in terms of their EI to be 2.9–6.0 × 104 kg2/3 Hz2 (“Taishuu”) and 4.8–6.4 × 104 kg2/3 Hz2 (“Fuyu”).
R. J. Horvat - One of the best experts on this subject based on the ideXlab platform.
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Volatile Compounds from the Mesocarp of Persimmons
Journal of Food Science, 1991Co-Authors: R. J. Horvat, S. D. Senter, G. W. Chapman, Jerry A. PayneAbstract:Steam volatile fractions from astringent and nonastringent Persimmons (Diospyros kaki L.) and the native American Persimmon (D. virginiana L.) were analyzed by GC and GC/MS. Bomyl acetate and (E)-2-hexenal were major components from all cultivars. Minor constituents included (E)-2-hexenol, phenylacetaldehyde, phenylethyl acetate, borneol, benzothiazole, neryl acetate, palmitic acid and two saturated normal hydrocarbons (C23H48 and C25H52). From threshold values and concentrations, (E)-2-hexenal and bornyl acetate probably are major contributors of Persimmon aroma.
Gülten Tiryaki Gündüz - One of the best experts on this subject based on the ideXlab platform.
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Inhibition of mold growth on the surface of dried Persimmons using combined treatments of UV-C light and clove oil
Innovative Food Science & Emerging Technologies, 2020Co-Authors: Ayça Korkmaz Vurmaz, Gülten Tiryaki GündüzAbstract:Abstract The efficacy of clove oil, UV-C light and their combination for the inhibition of mold growth on the surface of dried Persimmon fruits during the storage period of 28 days at 20 °C were investigated in this study. The inactivation kinetics of UV-C resistant mold cultures inoculated to dried Persimmon surfaces were determined at UV-C doses in the range of 0.6–12.0 kJ/m2. Disc diffusion and microdilution methods were used to evaluate the antifungal activity of the clove oil against Rhizopus oryzae, Alternaria tenuissima and Aspergillus niger previously isolated from dried Persimmon fruits. Minimum inhibitory concentrations of clove essential oil against R. oryzae, A. tenuissima and A. niger were 1.56% (v/v) and the minimum fungicidal concentrations were 6.25% (v/v), 3.12% (v/v) and 6.25% (v/v), respectively. UV-C treatments showed limited reductions in the number of molds inoculated to dried Persimmon discs regardless of the UV-C dose. Combined treatments of UV-C and clove oil resulted in maximum reductions of 0.64 and 0.68 log cfu/cm2 for R. oryzae and A. niger, respectively. Sensory evaluation results showed that all the treatments could maintain the appearance and texture of samples, moreover the highest sensory evaluation score was obtained for the clove oil (1.56% v/v) treatments in terms of flavour and overall acceptability. Application of clove oil (1.56% v/v) to dried Persimmon fruits was extended the product shelf life at least 28 days. By using combination of UV-C light and clove oil treatments, the inhibition of mold growth on the surface of dried Persimmons has been achieved. Industrial relevance Ultraviolet technology is a non-thermal food processing technology as an alternative to chemicals while maintaining the quality of the food. The results obtained in this study demonstrate that combined treatment of UV-C and clove oil are a promising technology to inhibit fungal growth as well as to enhance sensory quality of dried Persimmon fruits. Application of clove oil to dried Persimmon fruits produced a novel and value-added product that can be preferred by consumers.
