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- Title
Effects of packing materials and ethanol concentrations on removal of astringency of 'Rojo Brillante' at room temperature.
- Authors
Hejazi, Z.; Sadat, M. I.; Karimi, B. K.; Fawad, M.; Muneer, A.
- Abstract
Most of the persimmons grown in Afghanistan are astringent, hence their fruits require de-astringency treatments to become edible at harvest time. The CO2 with or without ethanol treatment provides an optimal method for the rapid removal of the persimmon astringency. However, this method is sophisticated and currently not feasible for most of the farmers. The present study is therefore carried out to assess a simple and suitable technique for deastringency of the persimmons at farmer level. The fruits of 'Rojo Brillante', a Pollination Variant Astringent (PVA) Spanish cultivar, were quickly dipped in 0, 10, 20, and 40% ethanol. The treated fruits were packed and sealed in the paper cartons, polyethylene bags or left open at the room temperature. The firmness, total soluble solids and astringency level of fruits were measured after every three days for nine days. The astringency was removed when fruits treated with 20% or 40% ethanol and packed in the polyethylene bags for nine days. The total soluble solids content of the fruits treated with ethanol was lower in any of the used concentrations than the untreated fruits. The commercial firmness of the fruits (1.5-2.5 kg) obtained by packing the fruits in the polyethylene bags or treated with 20% ethanol concentration.
- Subjects
AFGHANISTAN; ETHANOL; HARVESTING time; FRUIT; PERSIMMON; POLYETHYLENE
- Publication
Advances in Horticultural Science, 2019, Vol 33, Issue 1, p139
- ISSN
0394-6169
- Publication type
Article
- DOI
10.13128/ahs-22813