Effect of Ripening Stage on Astringency Removal of 'Rama Forte' Persimmon

Edagi, Fernando Kazuhiro; Sestari, Ivan; Terra, F. A. M.; Chiou, Diego Garcia; Kluge, Ricardo Alfredo; Antoniolli, L. R.

doi:10.17660/actahortic.2009.833.43

Cited by 3 publications

(2 citation statements)

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“…For fruits of the end of season (2011), the most effective time for reduction of soluble tannins was 24 hours (0.045g 100g -1 ) and for fruits of the beginning of the season (2012) was 36 hours (0.169 g 100g -1 ). Edagi et al (2009b) obtained persimmons suitable for consumption by applying low ethanol doses during the de-astringency process. These results also corroborate Yamada et al (2002) and Antoniolli et al (2000), who reported that de-astringency treatments were effective when reduced soluble tannins to levels near or below 0.10% and astringency index between 1.0 and 2.0.…”

Section: Resultsmentioning

confidence: 99%

“…Maturation stage (Edagi et al, 2009b;Salvador et al, 2007;Ramin & Tabatabaie, 2003;Taira et al, 1990) and harvest season (Vitti et al, 2009) may influence deastringency of different persimmon cultivars. According to Vitti (2009), 'Rama Forte' persimmon harvested in mid and late growing season has more characteristics of advanced ripening such as skin color changes, loss of firmness and reduced astringency compared with the beginning of the growing season.…”

Section: Introductionmentioning

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: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

2016

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Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

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Qualidade de caqui 'Rama forte' após armazenamento refrigerado, influenciada pelos tratamentos 1-MCP e/ou CO2

Gardin¹,

Argenta²,

Souza³

et al. 2012

Rev. Bras. Frutic.

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RESUMO-Avaliaram-se os efeitos dos tratamentos com CO 2 e 1-MCP (1-metilciclopropeno) sobre a adstringência (índice de tanino), firmeza da polpa e distúrbios da epiderme em caqui 'Rama Forte'. Frutos foram tratados com 1-MCP por 24 h, logo após a colheita e/ou com alto CO 2 (70%) por 24 ou 48 h, um dia após a colheita ou após o armazenamento refrigerado (AR). Os caquis foram armazenados sob atmosfera modificada a 0 o C, por 45 dias, e a seguir mantidos a 23 ºC, por 9 dias. Frutos-controle (não tratados com 1-MCP nem com CO 2 ) amoleceram em três dias e perderam aproximadamente 50% da adstringência em 6 dias após o AR. A exposição ao CO 2 acelerou a redução da adstringência. Esse efeito do CO 2 foi menor em frutos tratados com 1-MCP, especialmente quando o CO 2 foi aplicado após o AR, por apenas 24 h. O tratamento com 1-MCP inibiu o amolecimento e a redução da adstringência, especialmente nos frutos não tratados com CO 2 . O amolecimento de frutos tratados com 1-MCP foi maior quando a exposição ao CO 2 ocorreu antes do AR. A combinação dos tratamentos com 1-MCP e alto CO 2 reduziu a incidência de podridões e manchas translúcidas, mas não alterou o desenvolvimento de pintas pretas ('estrias'). Os resultados indicam que é possível induzir perda da adstringência sem excessiva perda da firmeza da polpa de caquis 'Rama Forte' após o AR pela associação dos tratamentos com 1-MCP logo após a colheita e alto CO 2 após o AR. Termos para indexação: Diospyros kaki L., textura, adstringência, distúrbios. QUALITY OF 'RAMA FORTE' PERSSIMON FOLLOWING COLD TORAGE INFLUENCED BY 1-MCP AND/OR CO 2 TREATMENTSABSTRACT -This study evaluated the effects of CO 2 and 1-MCP (1-methylcyclopropene) treatments on astringency (tannin index), flesh firmness and skin disorders on 'Rama Forte' persimmon. Fruit were treated with 1-MCP for 24 h right after harvest and/or with high CO 2 (70% CO 2 balanced with air) for 24 or 48 h, one day after harvest or after cold storage (CS). Fruit were stored in modified atmosphere for 45 days at 0 o C and then held at 23 o C for 9 days. Control fruit (untreated with neither 1-MCP nor CO 2 ) softened in 3 days and lost about 50% of astringency in 6 days after CS. The high CO 2 exposure enhanced the reduction of astringency. This CO 2 effect was lesser on 1-MCP treated fruit, especially when high CO 2 was applied after CS, for only 24 h. 1-MCP treatment inhibited fruit softening and the reduction of astringency, especially on fruit not treated with CO 2 . The softening of 1-MCP treated fruit was greater when the CO 2 treatment was applied before CS. The combination of high CO 2 and 1-MCP treatments reduced incidence of rots and translucent stains, but did not affect the development of dark 'groove like' skin disorders. The results indicate that it is possible to induce astringency loss without substantial loss of firmness of 'Rama Forte' persimmon by the combination of treatments with 1-MCP right after harvest and high CO 2 after cold storage.

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Effect of Ripening Stage on Astringency Removal of 'Rama Forte' Persimmon

Cited by 3 publications

References 0 publications

Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Qualidade de caqui 'Rama forte' após armazenamento refrigerado, influenciada pelos tratamentos 1-MCP e/ou CO2

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