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Cited by 42 publications
(26 citation statements)
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“…In agreement with our results, previous studies indicate either no change or a slight increase in TSS levels of non-astringent persimmon fruit during storage (Ertu¨rk et al 2004;Cia et al 2006;Ertu¨rk Ç andir et al 2008). We did not observe acid loss, which was previously reported in 'Fuyu' (Koyuncu et al 2005;Cia et al 2006) and 'Jiro' (Ertu¨rk et al 2004) persimmons during storage. On the other hand, Lyon et al (1992) observed no change in TA in 'Fuyu' persimmons over a storage period of 60 days at 18C.…”
Section: Discussionsupporting
confidence: 93%
“…In agreement with our results, previous studies indicate either no change or a slight increase in TSS levels of non-astringent persimmon fruit during storage (Ertu¨rk et al 2004;Cia et al 2006;Ertu¨rk Ç andir et al 2008). We did not observe acid loss, which was previously reported in 'Fuyu' (Koyuncu et al 2005;Cia et al 2006) and 'Jiro' (Ertu¨rk et al 2004) persimmons during storage. On the other hand, Lyon et al (1992) observed no change in TA in 'Fuyu' persimmons over a storage period of 60 days at 18C.…”
Section: Discussionsupporting
confidence: 93%
“…Therefore, mushrooms need special care to retain freshness. Modified atmosphere packaging (MAP) is one of technologies available to control product deterioration, providing an appropriate protective atmosphere around the product (CliffeByrnes and O'Beirne, 2005;Cia et al, 2006;Escalona et al, 2006). However, MAP often results in development of undesirable fermentation because of insufficient permeability of the packaging film, which might cause formation of ethanol, acetaldehyde, and off-flavors and odors (Jacxsens et al, 2000;Day, 2001).…”
Section: Introductionmentioning
confidence: 99%
“…Fruits packaged in LDPE and PP films maintained appropriate commercialization firmness until the fourth day, and showed firmness lower than 10N on the sixth day at 22 o C. In fruits packaged in PE-PA, a lower decrease in firmness was observed, reaching values next to 20N on the last day of evaluation, maintaining acceptable levels for commercialization. The maintenance of 'Giombo' persimmon fruit firmness by the PE-PA packaging vacuum system was also found in 'Fuyu' persimmon (BEN-ARIE;ZUTKHI, 1992;CIA et al, 2006). Atmosphere modified with low O 2 and high CO 2 levels generally reduces respiration and other processes associated with ripening and loss of firmness.…”
Section: Embalagem a Vácuo é Eficiente Para Remover A Adstringência Ementioning
confidence: 89%