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Tannin in persimmon (Diospyros kaki) fruits. II. Volatile compounds and fruit soluble tannin during astringency removal

Tannin in persimmon (Diospyros kaki) fruits. II. Volatile compounds and fruit soluble tannin during astringency removal

Journal of the Japanese Society for Horticultural Science 45(1): 76-80

Four astringent cvs were subjected to 4 treatments for removing astringency: drying at room temperature after peeling; immersing in water at 40 deg C for 24 h; holding at -30 deg for 2 months; and storing at room temperature until the fruit had ripened to a soft consistency.

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