Volume 12, Issue 43 (spring 2008)                   jwss 2008, 12(43): 19-27 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khademi O, Moustofi Y, Zamani Z, Fatahi Moghaddam M. Effects of Postharvest Ethanol Application on Astringency Removal and Fruit Quality of Persimmon ( Diospyros kaki Thumb.). jwss 2008; 12 (43) :19-27
URL: http://jstnar.iut.ac.ir/article-1-818-en.html
Effects of Postharvest Ethanol Application on Astringency Removal and Fruit Quality of Persimmon ( Diospyros kaki Thumb.)
O. Khademi * , Y. Moustofi , Z. Zamani , M.R. Fatahi Moghaddam
Abstract:   (27522 Views)
In this experiment the response of persimmon fruit, cv. Karaj, to astringency removal by ethanol and the effects of this treatment on some important fruit characteristics were investigated. Fruits were harvested at three different dates and at each date based on the previous results, and then modified treatments were applied. The best ethanol astringency removal treatment in this study was 10 ml of 38% ethanol per kg fruit for 48 hours. The period after ethanol treatments had no effect on the reduction of soluble tannin concentration, although it resulted in the reduction of flesh firmness and increased soluble pectin. Ethanol treatments and also temperature conditions reduced flesh firmness and increased ground color of fruits however, the effect of ethanol treatments was more than temperature conditions. Temperature conditions increased ethylene production, thus reducing the flesh firmness and increasing the ground color index of fruits. Ethanol treatments did not increase the ethylene production, and it seems that its effects on some characteristics are due to ethanol itself or factors other than ethylene.
Keywords: Persimmon, Ethanol, Acetaldehyde, Soluble tannin, Flesh firmness, Ground color index
Full-Text [PDF 199 kb]   (3699 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2008/08/13 | Published: 2008/04/15
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb