Remoção da adstringência de caquis 'Giombo' com subdosagens de etanol

Edagi, Fernando Kazuhiro; Chiou, Diego Garcia; Terra, Felipe de Angelis Monteiro; Sestari, Ivan; Kluge, Ricardo Alfredo

doi:10.1590/s0103-84782009005000165

Cited by 5 publications

(2 citation statements)

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“…Both experiments were carried out with 1.70 mL kg -1 ethanol and 5 exposure times: T0: fruit characterization; T1: 12 hour exposure; T2: 24 hour exposure; T3: 36 hour exposure and T4: 48 hour exposure. The ethanol rate was based on preliminary studies showing that it helped to keep the fruit quality, especially pulp firmness (Miller et al, 2012;Edagi et al, 2009a).…”

Section: Plant Materials and Treatmentsmentioning

confidence: 99%

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Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

2016

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ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time.

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Section: Plant Materials and Treatmentsmentioning

confidence: 99%

“…In Brazil, farmers have used ethanol for persimmon deastringency because of its low cost. Studies on ethanol rates and ethanol exposure times (Edagi et al, 2009a;Antoniolli et al, 2000), as well as temperature (Monteiro et al, 2012) have been performed on 'Giombo' persimmon.…”

Section: Introductionmentioning

confidence: 99%