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Carbon dioxide assimilation during postharvest removal of astringency from persimmon fruit
Author(s) -
Pesis Edna,
BenArie Ruth
Publication year - 1986
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1986.tb05071.x
Subject(s) - astringent , acetaldehyde , chemistry , postharvest , diospyros kaki , carbon dioxide , modified atmosphere , food science , horticulture , botany , ethanol , biochemistry , biology , organic chemistry , taste , shelf life
Application of anaerobic conditions with CO 2 or N 2 atmospheres to remove astringency from harvested persimmon fruit ( Diospryros kaki L. cv. Triumph), caused production of more acetaldehyde under CO 2 than under N 2 , 14 CO 2 applied in a 100% CO 2 atmosphere, for 48 h to astringent persimmon fruits was incorporated mainly into malate and very little into other metabolites, such as carbohydrate or amino acids. Application of malate or pyruvate to pulp discs of astringent persimmons caused an immediate rise in acetaldehyde production. The higher levels of acetaldehyde produced by whole fruits held in a CO 2 atmosphere, than by fruits held in a N 2 atmosphere, can be explained through fixation of atmospheric CO 2 into malate, leading to acetaldehyde production.