Relevant bibliographies by topics / Persimmon – Maturity

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Academic literature on the topic 'Persimmon – Maturity'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Persimmon – Maturity"

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Song, Young-Ran, Ah-Ram Han, Tae-Gyu Lim, Ji-Hyun Kang, and Hee-Do Hong. "Discrimination of Structural and Immunological Features of Polysaccharides from Persimmon Leaves at Different Maturity Stages." Molecules 24, no. 2 (2019): 356. http://dx.doi.org/10.3390/molecules24020356.

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In this study, we investigated changes in the structural and immunological features of polysaccharides (S1-PLE0, S2-PLE0, and S3-PLE0) extracted from persimmon leaves at three different growth stages. Physicochemical analyses revealed that their chemical compositions, molecular weight distributions, and linkage types differed. High-performance size-exclusion chromatograms showed that the molecular weights of the polysaccharides increased during successive growth stages. In addition, seasonal variation of persimmon leaves affected the sugar compositions and glycosidic linkages in the polysaccha
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Besada, C., L. Arnal, and A. Salvador. "PHYSIOLOGICAL CHANGES OF 'ROJO BRILLANTE' PERSIMMON DURING COMMERCIAL MATURITY." Acta Horticulturae, no. 833 (June 2009): 257–62. http://dx.doi.org/10.17660/actahortic.2009.833.41.

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Sanchís, Elena, Milagros Mateos, and María B. Pérez-Gago. "Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons." Food Science and Technology International 23, no. 1 (2016): 3–16. http://dx.doi.org/10.1177/1082013216652800.

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The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut “Rojo Brillante” persimmon quality was investigated. Persimmon slices were dipped in 10 g L−1 ascorbic acid, 10 g L−1 citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2 + 10 kPa CO2 (Atm-B), 21 kPa O2 + 20 kPa CO2 (Atm-C), 5 kPa O2 + 10 kPa CO2 (Atm-D) and 5 kPa O2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as
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Besada, Cristina, Alejandra Salvador, Lucía Arnal, and Jose María Martínez-Jávega. "Hot Water Treatment for Chilling Injury Reduction of Astringent ‘Rojo Brillante’ Persimmon at Different Maturity Stages." HortScience 43, no. 7 (2008): 2120–23. http://dx.doi.org/10.21273/hortsci.43.7.2120.

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The effects of hot water treatments (HWTs) on chilling injury (CI) of ‘Rojo Brillante’ persimmon treated at different maturity stages and stored at 1 °C have been investigated. HWT temperatures ranging from 45 to 55 °C were applied for periods of time of between 2.5 and 40 min. Reduction of CI by HWT depended on the maturity stage. HWTs reduced softening when they were applied to fruit at an early stage of maturity, but caused skin cracking and skin browning in middle and advanced stages of maturity. Incidence and severity of these disorders increased as HWT temperatures and treatment times in
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Wang, Li, Suo, et al. "Programmed Cell Death Facilitates the Formation of Unisexual Male and Female Flowers in Persimmon (Diospyros kaki Thunb.)." Agronomy 10, no. 2 (2020): 234. http://dx.doi.org/10.3390/agronomy10020234.

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Most varieties of persimmon (Diospyros kaki Thunb.) are gynoecious, while just a few are either monoecious, androgynomonoecious, or androecious. Persimmon flowers initially contain the original androecium and gynoecium followed by arrest of either pistil or stamen primordia before maturity. Abortion of inappropriate primordium in persimmon may be related to programmed cell death (PCD). To test this hypothesis, hematoxylin and eosin (H&E) staining, terminal deoxynucleotidyl transferase-mediated dUTP nick-end labeling (TUNEL) assay, cyt-c immunohistochemistry (IHC) assay, transmission electr
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Mohammadi, Vahid, Kamran Kheiralipour, and Mahdi Ghasemi-Varnamkhasti. "Detecting maturity of persimmon fruit based on image processing technique." Scientia Horticulturae 184 (March 2015): 123–28. http://dx.doi.org/10.1016/j.scienta.2014.12.037.

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FORBUS, W. R., J. A. PAYNE, and S. D. SENTER. "Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission." Journal of Food Science 56, no. 4 (1991): 985–88. http://dx.doi.org/10.1111/j.1365-2621.1991.tb14622.x.

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Rauf, Reski Febyanti, Yohannes Aris Purwanto, and Sobir ,. "Perlakuan Pascapanen Buah Kesemek Reundeu (Diosphyros kaki L.) Menggunakan Gas Karbon Dioksida." Comm. Horticulturae Journal 1, no. 1 (2017): 14. http://dx.doi.org/10.29244/chj.1.1.14-19.

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Postharvest treatment for removing astringency on Reundeu persimmon by traditional way, make the appearance is not attractive visually for commercial purpose. One of the alternative treatment that potentially to be applied is the high concentration of CO2 gas from dry ice. Application of deastringency treatment aimed to analyze the effectiveness of CO2 gas for reducing tannin content on Reundeu persimmon. Fruits were put into closed jar with dry ice at dose 10, 20, and 30 g and control at ambient temperature. Treatments set for 24, 48, and 72 hours. Measurement of initial concentration of CO2
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Fathi-Najafabadi, Ayoub, Cristina Besada, Rebeca Gil, and Alejandra Salvador. "Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions." HortScience 55, no. 11 (2020): 1766–71. http://dx.doi.org/10.21273/hortsci15181-20.

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Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal range expansion is one of the current challenges for persimmon producers in this area. Moreover, the introduction of nonastringent persimmon cultivars is particularly interesting because they can be commercialized immediately after harvest without applying deastringency treatment before commercialization. This study evaluated the harvest period and
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Bejanidze, Irina, Tina Kharebava, Nargiz Alasania, Nato Didmanidze та Nazi Davitadze. "INFLUENСE OF SEASONAL FACTOR ON THE CHEMICAL COMPOSITION OF PERSIMMON". CBU International Conference Proceedings 7 (30 вересня 2019): 891–98. http://dx.doi.org/10.12955/cbup.v7.1471.

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Persimmon is one of the most popular and favorite fruits not only in Georgia, but also in other countries. People love it for its unique specific taste and high nutritional value. There are more than 500 types of persimmon, properties and tastes which depend on the persimmon growing conditions.
 The purpose of this project was to study the persimmon fruit chemical composition, the regularity in the quantity changes of the bioactive substances and technical-economical persimmon parameters during its storage and technological processing; to develop a highly profitable and efficient composit
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Dissertations / Theses on the topic "Persimmon – Maturity"

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Zanamwe, Pesanai. "The role of harvest time and maturity, orchard and simulated wind on postharvest quality of 'Triumph' persimmon fruit and the potential of NIR as non-destructive sorting tool." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95903.

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Thesis (MScAgric)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Production of the South African ‘Triumph’ persimmon grown as a counter season supply to European markets declined from 740 ha in 2008 to 550 ha in 2011 due to, among other factors, quality variation observed when the fruit arrives at the market. Variation in fruit quality affects acceptability, hence profitability. The aim of this study was to investigate the effects of time of maturity (influenced by region and paclobutrazol treatment), stage of maturity at harvest (colour), orchard differences and wind on ‘Triumph’ p
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Scheepers, Stephanus Jacobus. "Advancing full production and increasing yield in young 'Triumph' persimmon orchards." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4216.

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Thesis (MScAgric (Horticulture))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Persimmon production is new to South Africa with about 700 ha planted to the dioecious, parthenocarpic Triumph cultivar since 1998. Little local expertise is available to assist growers in achieving high yields of high quality fruit and previous research has shown that recipes that are followed in Israel, from where ‘Triumph’ was introduced to South Africa, do not necessarily have any beneficial effect in South Africa. ‘Triumph’ orchards in South Africa are often late in reaching full production. Persimmo
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Sanchís, Soler Elena. "Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/62588.

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[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that
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Bill, Malick. "Advancing harvest maturity and improving storability of ‘Triumph' persimmons." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20110.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: ‘Triumph’ persimmon production in South Africa is export driven and the profitability of the industry is largely dependent on consumer demand and supermarket shelf space in the European market. In order to realise high returns, it is important to advance harvest maturity to attain early fruit that arrives on the market prior to European summer fruits. In addition, market feedback suggests that fruit picked during the second half of the harvesting period stores poorly and rapidly softens during shelf life. It is import
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Shi, Mao-ying, and 石茂盈. "Studies on Harvest Maturity and Postharvest Technology of ‘Fuyu’ Persimmon (Diospyros kaki L.)Fruits." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/06449134998308200786.

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碩士<br>國立中興大學<br>園藝學系<br>92<br>The objectives of this study were to investigate the effects of temperatures on the storage life and fruit quality of the ‘Fuyu’ persimmon with a view to defining the best storage temperature and condition, reducing chilling injury and fruit softness, and improving the quality as well as commercial value of the fruits. The best time to harvest of ‘Fuyu’ persimmon fruit in the medium elevation mountain regions of central Taiwan should begin on 25th of November as far as maturity is concerned. At this time the average fruit weight reaches 285.2g, its tota
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Journal articles
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