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Involvement of Acetaldehyde and Ethanol Accumulation During Induced Deastringency of Persimmon Fruits
Author(s) -
PESIS EDNA,
BENARIE RUTH
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13236.x
Subject(s) - acetaldehyde , chemistry , ethanol , astringent , food science , pulp (tooth) , biochemistry , taste , medicine , dentistry
Application for 48 hr of CO 2 or N 2 , or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by the fruits. Ethanol production was unaffected by the different gas compositions. However, the highest level of acetaldehyde was found with the highest CO 2 concentration. The lowest acetaldehyde levels were measured in fruits treated with N 2 only. The rate of the deastringency process was positively correlated to the endogenous level of acetaldehyde attained in the fruit. However, the high acetaldehyde levels produced during CO 2 treatment of 72–96 hours evidently caused injury to the fruit pulp.