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Role of Acetaldehyde Production in the Removal of Astringency from Persimmon Fruits under Various Modified Atmospheres
Author(s) -
PESIS EDNA,
LEVI AHARON,
BENARIE RUTH
Publication year - 1988
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.1365-2621.1988.tb10197.x
Subject(s) - acetaldehyde , browning , chemistry , food science , horticulture , botany , ethanol , organic chemistry , biology
Astringency of persimmons was removed by enclosing the fruits in polyethylene bags under vacuum or by replacing air with N 2 or CO 2 . Acetaldehyde produced by the fruit under these conditions accumulated at different rates. The rate of the deastringency process was directly proportional to the level of acetaldehyde accumulation. Thus, the fruit held at 20°C in CO 2 was the first to lose its astringency, but showed internal browning after 1 wk. Fruits under vacuum or N 2 , where less volatiles accumulated, maintained their high quality and firmness for 2 wk at 20°C or 3 months at − 1°C. However, fruit held under vacuum began to show internal browning when acetaldehyde accumulated above a certain level.