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Astringency removal and ripening as related to ethanol concentration in persimmon fruits



Astringency removal and ripening as related to ethanol concentration in persimmon fruits



Journal of the Japanese Society for Horticultural Science 53(3): 278-289



In a series of experiments harvested persimmon fruits (cultivars Aizumishirazu and Hiratenenashi) were treated with 0-50% ethanol on 1, 2, 3 or 4 days, resulting in fruit ethanol concentrations of 0.01-1.40% fresh weight. The higher the ethanol concentration, the shorter the time to the decrease in tannin concentration, and the more rapid the rate of the decrease. There was a lag period before the tannin decrease of about two days at 20 degrees C.

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Accession: 001533473

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Related references

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