Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

Tessmer, Magda Andréia; Appezzato‐da‐Glória, Beatriz; Kluge, Ricardo Alfredo

doi:10.1590/0034-737x201663050008

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…The tannin cell area was measured according to [20]. The observation of the paraffin section of fruits was performed according to the methods of [21].…”

Section: Measurement Of the Interior Quality Of Fruitmentioning

confidence: 99%

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (Diospyros kaki Thunb.)

et al. 2022

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Persimmon (Diospyros kaki Thunb.) is becoming a fruit that is used worldwide because it contains high nutritional and medicinal value. However, the trait evaluation of persimmon is still needed and is critical for marketing and breeding, especially in China. Here, we evaluated thirteen quality indicators (fruit weight, horizontal length, vertical length, firmness, titratable acid content, vitamin C content, flavonoid content, anthocyanin content, soluble sugar content, pectinase activity, soluble protein content, tannin content, and tannin cell size) in six Chinese pollination-constant, astringent (PCA) persimmon cultivars (‘Jinxi 3′ , ‘Ganfang 1′ , ‘Poyang 5′ , ‘Poyang 6′ , ‘Yifeng 1′, and ‘Yifeng 3′) and a Japanese pollination-constant non-astringent (PCNA) persimmon cultivar (‘Youhou’). The quality indicator data were normalized and subjected to variant analysis and principal component analysis (PCA). The results showed that 10 of 13 indicators among the seven persimmon cultivars were significantly different, and the contribution rates of the first principal component reached 40.582%. The principal component comprehensive scores for ‘Poyang 5′ and ‘Ganfang 1′ ranked second and third, respectively, and were clustered with that of ‘Youhou.’ In addition, we also measured the expression levels of three stress resistance genes and three proanthocyanidin (PA, also called condensed tannins) pathway genes in these persimmon cultivars by quantitative reverse transcription PCR (qRT‒PCR). The qRT‒PCR analysis of DkCBF and DkWRKY3/8 showed low resistance to cold in ‘Ganfang 1′ but stronger resistance to anthracnose. Moreover, the expression of the PA pathway genes demonstrated that the PA content in ‘Ganfang 1′ was at a moderate level in the seven varieties. Together, our study revealed relatively comprehensive profiles of persimmon quality evaluation and demonstrated that ‘Ganfang 1′ may have the potential to be used as a breeding parent for future persimmon breeding programs.

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“…The tannin cell area was measured according to [20]. The observation of the paraffin section of fruits was performed according to the methods of [21].…”

Section: Measurement Of the Interior Quality Of Fruitmentioning

confidence: 99%

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (Diospyros kaki Thunb.)

et al. 2022

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“…Besada et al (2013) melaporkan bahwa adanya acetaldehyde berimplikasi menghilangkan sifat astringency pada kesemek. Tetapi disisi lain produksi etanol dan acetaldehide sangat mempengaruhi kualitas buah, dimana kandungan acetaldehyde yang tinggi menyebabkan kerusakan pada dinding sel buah dan merusak rasa buah (Tessmer et al, 2016). Diduga penyemprotan dengan alkohol 95% pada buah kesemek menyebabkan perubahan struktur anatomi mesocarp akibat penurunan kandungan jarak intrasel serta pektin di dalam sel.…”

Section: Hasil Dan Pembahasanunclassified

Perbedaan De-astrigency Terhadap Lama Masa Simpan Buah Kesemek

Setiawan

2018

Agrovigor

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Oriental persimmon (Diospyros kaki L.) originated from and has mainly been cultivated in China, Korea, and Japan, and currently it is cultivated in Indonesia in Batu, Kuningan, and Brastagi regions. Success in propagating persimmon in Indonesia has been limited. The objective of the study was to determine low temperature to long-live storage of persimmon fruit. Spraying persimmon fruit with alcohol 95% can remove astringency properties more quickly, but fruit quality becomes worse because of damage to the fruit cell wall, the skin flesh disorder and decay. Fruit with treatment spray alcohol 95% increased the decay until 50% during two weeks postharvest. To maintain the quality of persimmons, need to spray with alcohol 70% for good quality.

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EFFECT OF DE-ASTRINGENCY METHOD AND MATURITY STAGES ON FRUIT QUALITY OF "COSTATA" PERSIMMON (Diospyros kaki L.) DURING SHELF LIFE

El-Aziz¹

2021

Journal of Productivity and Development

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Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

Cited by 3 publications

References 19 publications

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (Diospyros kaki Thunb.)

Assessment of Fruit Quality and Genes Related to Proanthocyanidins Biosynthesis and Stress Resistance in Persimmon (Diospyros kaki Thunb.)

Perbedaan De-astrigency Terhadap Lama Masa Simpan Buah Kesemek

EFFECT OF DE-ASTRINGENCY METHOD AND MATURITY STAGES ON FRUIT QUALITY OF "COSTATA" PERSIMMON (Diospyros kaki L.) DURING SHELF LIFE

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