Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

Bibliographic Details
Main Author: Tessmer,Magda Andréia
Publication Date: 2016
Other Authors: Appezzato-da-Glória,Beatriz, Kluge,Ricardo Alfredo
Format: Article
Language: eng
Source: Revista Ceres
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500646
Summary: ABSTRACT ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time.
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spelling Astringency in ʻGiomboʼ persimmon and its relationship with the harvest timeacetaldehydeastringencyethanolDiospyros kaki L.harvestABSTRACT ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time.Universidade Federal de Viçosa2016-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500646Revista Ceres v.63 n.5 2016reponame:Revista Ceresinstname:Universidade Federal de Viçosa (UFV)instacron:UFV10.1590/0034-737x201663050008info:eu-repo/semantics/openAccessTessmer,Magda AndréiaAppezzato-da-Glória,BeatrizKluge,Ricardo Alfredoeng2016-12-06T00:00:00ZRevista
dc.title.none.fl_str_mv Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
title Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
spellingShingle Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
Tessmer,Magda Andréia
acetaldehyde
astringency
ethanol
Diospyros kaki L.
harvest
title_short Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
title_full Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
title_fullStr Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
title_full_unstemmed Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
title_sort Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
author Tessmer,Magda Andréia
author_facet Tessmer,Magda Andréia
Appezzato-da-Glória,Beatriz
Kluge,Ricardo Alfredo
author_role author
author2 Appezzato-da-Glória,Beatriz
Kluge,Ricardo Alfredo
author2_role author
author
dc.contributor.author.fl_str_mv Tessmer,Magda Andréia
Appezzato-da-Glória,Beatriz
Kluge,Ricardo Alfredo
dc.subject.por.fl_str_mv acetaldehyde
astringency
ethanol
Diospyros kaki L.
harvest
topic acetaldehyde
astringency
ethanol
Diospyros kaki L.
harvest
dc.description.none.fl_txt_mv ABSTRACT ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time.
description ABSTRACT ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500646
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500646
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0034-737x201663050008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.source.none.fl_str_mv Revista Ceres v.63 n.5 2016
reponame:Revista Ceres
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista Ceres
collection Revista Ceres
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1728006782446469120

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