Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Ceres |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500646 |
Resumo: | 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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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 |