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Sugar and tannin content changes in persimmon fruit during artificial ripening with dry ice


Sugar and tannin content changes in persimmon fruit during artificial ripening with dry ice



Acta Horticulturae 682: 987-991



ISSN/ISBN: 0567-7572

DOI: 10.17660/actahortic.2005.682.128

The aim of this study was to remove astringency from 'Morali' persimmon fruit by dry ice (solid CO2) application. Fruit were collected at optimum harvest quality and 5 kg of fruit were placed into 30 L chamber, and treated for 24 and 48 h at three different CO2 concentrations of 90%, 80% and 60%, based on free volume and then the chambers were closed. All treatments were carried out at 20 degrees C.

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Accession: 004478037

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Related references

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