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Changes of insoluble nitrogen compounds during the process of removing astringency in the Japanese persimmon cultivar Saijyo


, : Changes of insoluble nitrogen compounds during the process of removing astringency in the Japanese persimmon cultivar Saijyo. Journal of Japanese Society of Food Science and Technology 29(11): 677-679

When astringency in persimmon fruits was removed by ethanol treatment treated fruits contained 13 times more insoluble tannic substances and twice as much alcohol-insoluble N, Ca, Mg, P and K than untreated fruits.


Accession: 001053060

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Related references

Matsuo, T.; Ito, S., 1977: On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment. I. Some properties of the two processes in the de-astringency. CO2 treatment of persimmon fruit (cv. Hiratanenashi astringent type) at 20 deg C for 24 h, at 30 deg for 12 h or at 40 deg for 6 h, followed by storage in air at 30 deg for 3 days, produced non-astringent fruit of excellent quality without abnorma...

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Yonemori, K., 1986: Studies on the removal of astringency in Japanese persimmon fruits. Natural loss of astringency. The material studied comprised the 4 Diospyros kaki variety types (1) pollination constant non-astringent (PCNA), (2) pollination constant astringent (PCA), (3) pollination variable non-astringent (PVNA) and (4) pollination variable astringent (PV...

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Kawashima K.; Kamihisa Y.; Katabe K., 1984: Studies on control of blackening of pericarp in the process of ethanol treatment for removal of the astringency in japanese persimmon. To control blackening of pericarp during removal of astringency in kaki fruits by ethanol treatment, super-absorbent polymer sheets were applied, using 'Hiratanenashi', one of the principal astringent cultivars in Japan. By adding 38% (V...

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