Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon

(2015) Elena Sanchís et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips

(2013) Sara Beirão-da-Costa et al.   Food and Bioprocess Technology

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

(2013) Pedro Novillo et al.   FOOD CHEMISTRY

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

(2013) Christian Ghidelli et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

(2012) Rosario Maribel Robles-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

(2011) Lucía Plaza et al.   FOOD CHEMISTRY

Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

(2011) Edgardo Giordani et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF ANTIBROWNING AGENTS ON COLOR AND RELATED ENZYMES IN FRESH-CUT APPLES DURING COLD STORAGE

(2011) V. CHIABRANDO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Carotenoids in Fruits of Different Persimmon Cultivars

(2011) Chunhua Zhou et al.   MOLECULES

Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

(2011) Ana Cecilia Silveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

(2010) Maria D. C. Antunes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments

(2009) M. Del Bubba et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS