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Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization.

Authorship: SOUZA, E. L. de; SOUZA, A. L. K. de; TIECHER, A.; GIRARDI, C. L.; NORA, L.; SILVA, J. A. da; ARGENTA, L. C.; ROMBALDI, C. V.

One of the major causes of ?Fuyu? persimmon loss after cold storage (CS) is the breakdown of its flesh, which results in the production of a translucent fruit (a water-soaked fruit). It is believed th... ...

Repository: BDPA     Publication year: 2010

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