The effect of deastringency treatments on increasing the marketability of persimmon fruit.

@inproceedings{Khademi2010TheEO,
  title={The effect of deastringency treatments on increasing the marketability of persimmon fruit.},
  author={Orang Khademi and Younes Mostofi and Zbihollah Zamani and Reza Fatahi},
  year={2010}
}
Iranian persimmons are of the astringent type and harvested at overripe stage for the natural disappearance of the astringent taste and are then delivered to the market as commercial fruits. In this study persimmon fruits 'Karaj' were harvested at mature stage and their astringency was removed by different ethanol and CO 2 treatments. According to the panel test results, treated fruits by CO 2 and ethanol were better than commercial and non treated fruits. There was no significant difference… CONTINUE READING