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Journal articles on the topic 'Persimmon – Maturity'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Park, J. H., C. H. Kim, H. D. Suh, D. S. Kim, and K. S. Hwang. "CULTIVAR AND MATURITY EFFECT ON DYEING PROPERTIES OF PERSIMMON FRUIT JUICE." Acta Horticulturae, no. 685 (July 2005): 143–48. http://dx.doi.org/10.17660/actahortic.2005.685.16.

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12

Öz, A. T., and N. Ergun. "EFFECT OF HARVEST MATURITY ON SHELF LIFE OF 'HARBIYE' PERSIMMON FRUIT." Acta Horticulturae, no. 876 (October 2010): 395–98. http://dx.doi.org/10.17660/actahortic.2010.876.53.

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13

Besada, C., A. Salvador, L. Arnal, and J. M. Martínez-Jávega. "OPTIMIZATION OF THE DURATION OF DEASTRINGENCY TREATMENT DEPENDING ON PERSIMMON MATURITY." Acta Horticulturae, no. 858 (March 2010): 69–74. http://dx.doi.org/10.17660/actahortic.2010.858.7.

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14

Assumpção, Carolina F., Médelin M. da Silva, Vanessa S. Hermes, et al. "Different Carotenoid Enrichment in Two Climacteric Fruits after Post- Harvest UV-B Treatment." Current Bioactive Compounds 16, no. 2 (2020): 102–8. http://dx.doi.org/10.2174/1573407214666180807114449.

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Background: Ultraviolet B (UV-B) radiation is a promising and environmentally friendly technique, which in a low flow rate, can induce bioactive compound synthesis. This work aimed at evaluating the effectiveness of post-harvest UV-B treatment in order to improve carotenoid content in climacteric fruits like persimmon and guava fruits. Methods: The fruits were harvested at commercial maturity and placed into climatic chambers equipped with UV-B lamps. For control treatment, the UV-B lamps were covered by a benzophenone film, known to block the radiation. This radiation was applied during 48 ho

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15

Chijiwa, H., K. Hayashi, and K. Ushijima. "EFFECT OF ETHYCHLOZATE ON FRUIT MATURITY IN 'NISHIMURA-WASE' PERSIMMON (DIOSPYLOS KAKI L.)." Acta Horticulturae, no. 601 (March 2003): 105–11. http://dx.doi.org/10.17660/actahortic.2003.601.14.

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16

Li, J., Peng Zhang, Y. Xue, S. Chen, and Ping Zhang. "DISCRIMINATION OF MATURITY AND STORAGE LIFE FOR 'MOPAN' PERSIMMON BY ELECTRONIC NOSE TECHNIQUE." Acta Horticulturae, no. 996 (June 2013): 385–90. http://dx.doi.org/10.17660/actahortic.2013.996.55.

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17

Hamada, K., K. Hasegawa, and T. Ogata. "Effects of CPPU and strapping on fruit size and maturity in ‘Hiratanenashi’ Japanese persimmon." Journal of Horticultural Science and Biotechnology 83, no. 4 (2008): 477–80. http://dx.doi.org/10.1080/14620316.2008.11512410.

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18

Vilhena, Nariane Q., Rebeca Gil, Empar Llorca, Gemma Moraga, and Alejandra Salvador. "Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages." Foods 9, no. 7 (2020): 870. http://dx.doi.org/10.3390/foods9070870.

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The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled

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19

Jung, Kyung-Mi, In-Gyu Song, Se-Jong Kim, and Sang-Han Lee. "Effect of Polyphenol Oxidase Activity and Total Phenolic Content on Browning and Quality of Dried-Persimmon According to Maturity Degree of Astringent Persimmon." Current Research on Agriculture and Life Sciences 33, no. 2 (2015): 65–68. http://dx.doi.org/10.14518/crals.2015.33.2.012.

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20

Mowat, A. D., Alan P. George, and Ray J. Collins. "MACRO-CLIMATIC EFFECTS ON FRUIT DEVELOPMENT AND MATURITY OF NON-ASTRINGENT PERSIMMON (DIOSPYROS KAKI L. CV FUYU)." Acta Horticulturae, no. 436 (January 1997): 195–202. http://dx.doi.org/10.17660/actahortic.1997.436.22.

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21

Bill, M., K. I. Theron, S. F. Ungerer, and W. J. Steyn. "EFFECT OF PACLOBUTRAZOL ON HARVEST MATURITY, FRUIT STORABILITY AND VEGETATIVE GROWTH OF 'TRIUMPH' PERSIMMON (DIOSPYROS KAKI THUNB.)." Acta Horticulturae, no. 1007 (September 2013): 849–56. http://dx.doi.org/10.17660/actahortic.2013.1007.101.

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22

Salvador, A., L. Arnal, A. Monterde, and J. M. Martínez-Jávega. "Influence of Ripening Stage at Harvest on Chilling Injury Symptoms of Persimmon cv. Rojo Brillante Stored at Different Temperatures." Food Science and Technology International 11, no. 5 (2005): 359–65. http://dx.doi.org/10.1177/1082013205057941.

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Changes in the quality during storage of persimmon fruits cv. Rojo Brillante harvested at two different maturity stages were studied. Early and late harvested fruit were stored at 1°C or 15°C for different periods of time. Harvest time had a relevant influence on chilling injury (CI) sensitiveness, since CI symptoms were found in fruits stored at 1°C only when they were early harvested. The most important CI manifestation was a drastic decrease of firmness that occurred when fruit were transferred from cold storage to 20°C. Other observed CI symptoms were internal browning, darkness of the ski

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23

TAIRA, Satoshi, Hiroyuki ITAMURA, Kishio ABE, Kinya OOI, and Shunzo WATANABE. "Effect of Harvest Maturity on Removal of Astringency in Japanese Persimmon (Diospyros kaki Thunb.), ^|^lsquo;Hratanenashi^|^rsquo; Fruits." Journal of the Japanese Society for Horticultural Science 58, no. 4 (1990): 813–18. http://dx.doi.org/10.2503/jjshs.58.813.

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24

Sanchís, Elena, Milagros Mateos, and María B. Pérez-Gago. "Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents." Food Science and Technology International 22, no. 7 (2016): 574–86. http://dx.doi.org/10.1177/1082013216629262.

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25

Sanchís, E., C. Ghidelli, C. Rojas-Argudo, M. A. del Río, M. B. Pérez-Gago, and M. Mateos. "EFFECT OF MATURITY STAGE AND ANTIOXIDANT TYPE ON THE CONTROL OF ENZYMATIC BROWNING OF FRESH-CUT PERSIMMON 'ROJO BRILLANTE'." Acta Horticulturae, no. 934 (June 2012): 551–59. http://dx.doi.org/10.17660/actahortic.2012.934.73.

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26

Abd El-Aziz, Maha. "EFFECT OF DE-ASTRINGENCY METHOD AND MATURITY STAGES ON FRUIT QUALITY OF "COSTATA" PERSIMMON (Diospyros kaki L.) DURING SHELF LIFE." Journal of Productivity and Development 26, no. 1 (2021): 139–60. http://dx.doi.org/10.21608/jpd.2021.155969.

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27

Muramatsu, Noboru, Naoki Sakurai, Naoki Wada, et al. "Remote Sensing of Fruit Textural Changes with a Laser Doppler Vibrometer." Journal of the American Society for Horticultural Science 125, no. 1 (2000): 120–27. http://dx.doi.org/10.21273/jashs.125.1.120.

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Developmental changes in fruit texture during ripening were determined based on remote sensing of surface vibrations. The technique was evaluated with fruit having a range of firmness and textural characteristics including kiwifruit [Actinidia deliciosa (A. Chev.) Liang et Ferguson, `Hayward'] treated with ethylene, apple (Malus ×domestica Borkh. `Ourei') stored at 10 or 20 °C and persimmon (Diospyros kaki L. `Fuyu') stored at 10 °C. In each case fruit were placed on a stage capable of imparting sine wave vibrations with frequencies ranging from 5 to 2,000 Hz. The vibration transmitted through

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28

Sanchís, Elena, Milagros Mateos, and María B. Pérez-Gago. "Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon." Postharvest Biology and Technology 105 (July 2015): 34–44. http://dx.doi.org/10.1016/j.postharvbio.2015.03.010.

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29

TAIRA, Satoshi, Yumi KIMURA, and Shunzo WATANABE. "Studies on removal of astringency during drying of Japanese persimmon(Diospyros kaki Thunb.) fruit after peeling. Part II. Effect of harvest maturity on removal of astringency during sun drying of Japanese persimmon(Diospyros kaki Thunb.) "Hiratanenashi" fruit after peeling." NIPPON SHOKUHIN KOGYO GAKKAISHI 35, no. 8 (1988): 528–33. http://dx.doi.org/10.3136/nskkk1962.35.8_528.

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30

Watkins, Christopher B. "Overview of 1-Methylcyclopropene Trials and Uses for Edible Horticultural Crops." HortScience 43, no. 1 (2008): 86–94. http://dx.doi.org/10.21273/hortsci.43.1.86.

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The inhibitor of ethylene perception, 1-methylcyclopropene (1-MCP), is the basis of a new technology that is increasingly being used to improve storage potential and maintain quality of fruit and vegetables. 1-MCP is registered for use on a number of crops, including apple, apricot, avocado, banana, broccoli, kiwifruit, pear, mango, melon, peach, nectarine, persimmon, plum, and tomato. The registered crop is often specific to country. The effects of 1-MCP on quality of these crops, as well as its effects on physiological disorders and pathological diseases, are reviewed. Most available literat

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31

Hayashi, Setsuo. "Controlling Fruits Maturity on Producing Dried Japanese Persimmons." IFAC Proceedings Volumes 34, no. 28 (2001): 119–24. http://dx.doi.org/10.1016/s1474-6670(17)32835-5.

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32

Ma, Kyeong-Bok, Sang-Jin Yang, Ye-Seul Jo, and Sam-Seok Kang. "‘Chuyeon’, Early Maturing Sweet Persimmon for ‘Chuseok’." Journal of the Korean Society of International Agricultue 32, no. 3 (2020): 218–21. http://dx.doi.org/10.12719/ksia.2020.32.3.218.

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33

Ma, Kyeong-Bok, Sang-Jin Yang, Ye-Seul Jo, Kwang-Sik Cho, and Sam-Seok Kang. "‘Wonmi’, an Early Maturing, High-Quality, Sweet Persimmon Cultivar." Korean Journal of Breeding Science 52, no. 3 (2020): 258–62. http://dx.doi.org/10.9787/kjbs.2020.52.3.258.

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34

Ma, Kyeong-Bok, Kwang-Sik Cho, Sam-Seok Kang, et al. "‘Chosi’, Early Maturing Sweet Persimmon (Diospyros kaki Thunb.) for ‘Chuseok’." Korean Journal of Breeding Science 51, no. 4 (2019): 424–27. http://dx.doi.org/10.9787/kjbs.2019.51.4.424.

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35

Ma, Kyeong-Bok, Sang-Jin Yang, Ye-Seul Jo, Kwang-Sik Cho, and Sam-Seok Kang. "‘Gampung’, Middle and late Maturing, High Quality Sweet Persimmon." Korean Journal of Breeding Science 52, no. 4 (2020): 485–88. http://dx.doi.org/10.9787/kjbs.2020.52.4.485.

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36

Ma, K. B., I. B. Lee, Y. K. Kim, et al. "‘Jowan’, an early maturing PCNA (pollination constant non-astringent) persimmon (Diospyros kakiThunb.)." Acta Horticulturae, no. 1195 (March 2018): 61–64. http://dx.doi.org/10.17660/actahortic.2018.1195.10.

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37

L. Vieites, Rogerio, Nagela F.M. Picanco, Erica R. Daiuto, and Maria R. Moraes. "Optimum Temperature and State of Maturity for Storing Persimmons, Diospyrus kaki L., (Caqui ‘Giombo’)." Natural Products Journale 2, no. 3 (2012): 180–87. http://dx.doi.org/10.2174/2210315511202030180.

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38

Kim, Seong-Cheol, Ji-Young Son, Yeo-Ok Park, Seong-Tae Choi, Gwang-Hwan Ahn, and Eun-Gyeong Kim. "Breeding of ‘Migamjosaeng’ (Diospyros kaki Thunb.) Early-Maturing Sweet Persimmon with High Quality." Korean Journal of Breeding Science 49, no. 4 (2017): 410–13. http://dx.doi.org/10.9787/kjbs.2017.49.4.410.

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39

Kim, Y. H., S. C. Lim, C. K. Youn, T. Yoon, and T. S. Kim. "EFFECT OF ETHEPHON ON FRUIT QUALITY AND MATURITY OF 'TONE WASE' ASTRINGENT PERSIMMONS (DIOSPYROS KAKI L.)." Acta Horticulturae, no. 653 (July 2004): 187–91. http://dx.doi.org/10.17660/actahortic.2004.653.26.

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40

Hamada, K., K. Hasegawa, and T. Ogata. "The growth of tannin cells from before flowering to fruit maturity and astringency in Japanese persimmons." Journal of Horticultural Science and Biotechnology 84, no. 1 (2009): 72–76. http://dx.doi.org/10.1080/14620316.2009.11512482.

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41

Choi, Seong-Tae, Won-Doo Song, Doo-Sang Park, and Seong-Mo Kang. "Effect of different girdling dates on tree growth, fruit characteristics and reserve accumulation in a late-maturing persimmon." Scientia Horticulturae 126, no. 2 (2010): 152–55. http://dx.doi.org/10.1016/j.scienta.2010.06.026.

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42

Yamada, Masahiko, Renzi Wang, Hiroyasu Yamane, Akihiko Sato, and Nobuyuki Hirakawa. "Comparisons in the Variations in Fruit Maturing Time, Fruit Weight, and Soluble Solids Content of Oriental Persimmon Cultivars of Chinese." Engei Gakkai zasshi 64, no. 2 (1995): 227–33. http://dx.doi.org/10.2503/jjshs.64.227.

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43

Yamada, Masahiko, Renzi Wang, Hiroyasu Yamane, Akihiko Sato, and Nobuyuki Hirakawa. "Variation in the Performance of Fruit Maturing Time, Fruit Weight, and Soluble Solids Content in Oriental Persimmon Grown at Akitsu, Japan and Meixian, China." Engei Gakkai zasshi 64, no. 2 (1995): 221–26. http://dx.doi.org/10.2503/jjshs.64.221.

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44

Choi, Jieun, Mi Jeong Kim, Richard Komakech, Haiyoung Jung, and Youngmin Kang. "Anti-inflammatory activities of astringent persimmons (Diospyros kaki Thunb.) stalks of various cultivar types based on the stages of maturity in the Gyeongnam province." BMC Complementary and Alternative Medicine 19, no. 1 (2019). http://dx.doi.org/10.1186/s12906-019-2659-5.

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Abstract Background Natural products play a significant role in human health in relation to the prevention and treatment of inflammatory conditions. One of the plants with great medicinal potentials is Diospyros kaki which is mainly cultivated in Asian countries including Korea, Japan, and China. Astringent D. kaki is a wild species with an astringent taste until they are Ripened. kaki calyx is a traditional Korean medicine (TKM) made from the stalks of astringent D. kaki and is used in treating bed-wetting, vomiting, and hiccupping. The present study was designed to investigate the potential

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