Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
- 1 July 1986
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4), 1014-1016
- https://doi.org/10.1111/j.1365-2621.1986.tb11221.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of Kaki-tannin by reacting with acetaldehyde.Agricultural and Biological Chemistry, 1982
- The effect of selected plastic films and chemical dips on the shelflife of Marmande tomatoesInternational Journal of Food Science & Technology, 1975
- EFFECT OF CARBON DIOXIDE ATMOSPHERE ON THE COURSE OF ASTRINGENCY DISAPPEARANCE OF PERSIMMON (Diospyros kaki Linn.) FRUITSJournal of Food Science, 1972
- Studies on the storage of fruits and vegetables. IIJournal of the Japanese Society for Horticultural Science, 1968