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Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”
Author(s) -
Arnal L.,
Río M.A.
Publication year - 2003
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.1365-2621.2003.tb09676.x
Subject(s) - carbon dioxide , polyphenol oxidase , chemistry , acetaldehyde , nitrogen , horticulture , diospyros kaki , maturity (psychological) , food science , ethanol , biology , organic chemistry , peroxidase , psychology , developmental psychology , enzyme
Persimmon fruit cv. “Rojo brillante” were harvested at commercial maturity and kept in atmospheres with CO 2 or N 2 at 25°C for 18 or 27 h and evaluated after a simulated retail stage of 3 d at 15 °C, 80% RH. Soluble solids and polyphenol oxidase activity were not affected by CO 2 ‐ or N 2 ‐enriched atmospheres or length of treatment. Exposure time affected fruit firmness and color. Carbon dioxide treatment resulted in fruits that were lower in astringency. The greatest levels of ethanol and acetaldehyde were found in the fruits treated with CO 2 for 27 h.