Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which usual with other varieties. This study aims evaluate effect or concentrations as deastringency treatments on quality flesh structure ’Giombo´ persimmon during cold storage...

This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechins are enzymatically oxidized to yield a complex mixture of oxidation products, including theaflav...

Biosorbents for remediating aquatic environmental media polluted with hazardous heavy metals and metalloids such as Pb(II), Cr(VI), Sb(III and V), and As(III and V) were prepared from lignin waste, orange and apple juice residues, seaweed and persimmon and grape wastes using simple and cheap methods. A lignophenol gel such as lignocatechol gel was prepared by immobilizing the catechol functiona...

we study the limiting distribution of the degree of a given node in a scaled attachment random recursive tree, a generalized random recursive tree, which is introduced by devroye et. al (2011). in a scaled attachment random recursive tree, every node $i$ is attached to the node labeled $lfloor ix_i floor$ where $x_0$, $ldots$ , $x_n$ is a sequence of i.i.d. random variables, with support in [0,...

Abstract Persimmon ( Diospyros kaki Thunb.) contains numerous uridine diphosphate glucosyltransferases (UGT), and their roles in fruit development quality formation have not been well studied because of limited genetic information. This study investigated a persimmon DkUGT3 which is highly expressed young fruits leaves during development. can catalyze ABA glycosylation to form ABA-GE, thereby r...

Persimmon fruits accumulate a large amount of proanthocyanidins (PAs) during development. PAs cause a dry or puckering sensation due to its astringency. Pollination constant and non-astringent (PCNA) persimmon fruits can lose astringency during fruit ripening. However, little is known about the mechanism of natural de-astringency of Chinese PCNA (CPCNA). To gain insight into the molecular event...

Persimmon (Diospyros kaki) is an important, underutilized fruit crop of India. The thin layer drying persimmon slices would make it a perfect snack that can be used in various recipes. process was optimized using Box–Behnken design response surface methodology. Three categorical independent variables, such as temperature (50–70°C), air velocity (0.5–1.5 m/s), and sample thickness (4–8 mm), were...