Enzymatic browning, which accompanies food preservation processes based on drying, is a common obstacle to obtaining marketable and consumer-appealing products. In this paper, we investigate the application of one of the methods commonly used in order to counter the browning process, namely dipping. Dipping involves a soaking of the foods in liquids or solutions in order to suppress the activit...

Epigenetic regulation can add a flexible layer to genetic variation, potentially enabling long-term but reversible cis-regulatory changes to an allele while maintaining its DNA sequence. Here, we present a case in which alternative epigenetic states lead to reversible sex determination in the hexaploid persimmon Diospyros kaki Previously, we elucidated the molecular mechanism of sex determinati...

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...

Basic helix–loop–helix (bHLH) proteins belong to one of the largest families involved in plant growth, development, signal transduction, and secondary metabolism. Although bHLH genes have been previously identified persimmon (Diospyros kaki), systematic studies not reported. A total 59 family members from “Xiaoguotianshi” transcriptome. These were clustered into 12 groups I XII based on their p...

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) a* values comparing control in raw por...