Studies on the Removal of Astringency in Japanese Persimmon (Diospyros Kaki L.)
نویسندگان
چکیده
منابع مشابه
Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)
The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional...
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Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc. In this context, consumption of fruits and vegetables is gaining considerable importance as safeguard to maintain human health. Likewise, their phytochemicals and bioactive molecules are ...
متن کاملEthylene-responsive transcription factors interact with promoters of ADH and PDC involved in persimmon (Diospyros kaki) fruit de-astringency
The persimmon fruit is a particularly good model for studying fruit response to hypoxia, in particular, the hypoxia-response ERF (HRE) genes. An anaerobic environment reduces fruit astringency by converting soluble condensed tannins (SCTs) into an insoluble form. Although the physiology of de-astringency has been widely studied, its molecular control is poorly understood. Both CO(2) and ethylen...
متن کاملEvaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.)
Article history: Received 22 September 2010 Received in revised form 28 November 2011 Accepted 30 November 2011
متن کاملExtraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids
Carotenoid pigments were extracted and purified from persimmon fruits using accelerated solvent extraction (ASE). Eleven pigments were isolated and five of them were clearly identified as all-trans-violaxanthine, all-trans-lutein, all-trans-zeaxanthin all-trans-cryptoxanthin and all-trans-β-carotene. Absorption and fluorescence spectra were recorded. To evaluate the potential of ¹O₂ quenching o...
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ژورنال
عنوان ژورنال: Journal of the Japanese Society for Horticultural Science
سال: 1975
ISSN: 0013-7626,1880-358X
DOI: 10.2503/jjshs.44.183