Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)

Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments

“…A different influence of the two treatments was observed for vitamin C as well. In accordance with what was reported by Bibi et al (2007) for a 48-h 80% CO 2 application, our concentration results evidenced that the treatment with carbon dioxide did not exert a significant effect on total vitamin C; conversely, a considerable loss was detected after fruit exposure to ethylene. In addition it should be observed that both postharvest processes determined a change of ascorbic acid composition, leading to an increment of the reduced form with respect to the oxidized one of about 15% and 20% for ethylene and CO 2 application, respectively (data not shown).…”

Perlakuan Pascapanen Buah Kesemek Reundeu (Diosphyros kaki L.) Menggunakan Gas Karbon Dioksida

“…Selain dengan perendaman air kapur, metode deastringency treatment lainnya dilakukan dengan gas CO 2 , etanol, irradiasi, hot water treatment, dan perlakuan N 2 (Bibi et al, 2007;Pitojo dan Puspita, 2011;Del Bubba et al, 2009). Perlakuan gas CO 2 pada beberapa penelitian dianggap lebih efektif untuk menurunkan kadar tanin buah kesemek dibandingkan dengan perlakuan lainnya (Ahmed dan Sobieh, 2007;Yin et al, 2012;Ghidelli et al, 2013) sehingga berpotensi untuk diterapkan pada kultivar kesemek yang ada di Indonesia.…”

Understanding the drivers of liking for fresh pears: a cross‐cultural investigation of Chinese and Korean panels and consumers

“…preference mapping, partial least‐squares regression analysis, and multiple‐factor analysis (MFA)) can provide insights into the sensory characteristics that determine the liking of food products as well as the likelihood of marketing success. Previous studies of fresh fruits have frequently applied descriptive analyses or consumer taste tests to understand the effects of cultivars, processing, and storage methods / conditions on the liking or sensory characteristics (flavor and texture quality) of fresh fruits . In contrast to the extensive sensory research into fresh fruits, there have been relatively few cross‐cultural studies aimed at understanding the drivers that lead to liking of fresh fruit, in part due to the limitations of keeping fruit fresh at the testing sites in different countries.…”

“…Previous studies of fresh fruits have frequently applied descriptive analyses or consumer taste tests to understand the effects of cultivars, processing, and storage methods / conditions on the liking or sensory characteristics (flavor and texture quality) of fresh fruits. [10][11][12][13][14][15][16][17][18][19] In contrast to the extensive sensory research into fresh fruits, there have been relatively few cross-cultural studies aimed at understanding the drivers that lead to liking of fresh fruit, in part due to the limitations of keeping fruit fresh at the testing sites in different countries. Instead, cross-cultural studies have been conducted extensively with processed or cooked food items, 5,[20][21][22][23] because understanding consumer liking and perceptions of target food items in a cross-cultural context is essential when food producers aim to export their foodstuffs to different countries.…”