Artificial Ripening of ‘Shiraz’ Persimmon (Diospyros kaki Thunb. cv. ‘Shiraz’) Prior to Marketing

作者: Mohammad Mahdi Jowkar , Ali Reza Rahmanian , Abdolrasool Zakerin

DOI: 10.1300/J492V06N04_03

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摘要: Abstract Although it is one of the traditional fruits, persimmon production in Iran only about 7,320 tons annually and there has been a decrease cultivated acreage. The consumption can be attributed to unpleasant astringency local Iranian cultivars. producers' handlers' lack knowledge techniques for removing before sending fruit market greatly influenced this issue. This study was conducted order develop recommendations simple economical method Fruits commercial cultivar (cv. ‘Shiraz’) Fars province, were harvested at maturity stage (breaker stage). fruits dipped ethanol (20, 35 50%), acetic acid (3, 6 10%), vinegar, hot water (60°C) tap as control 30 min. Some qualitative characteristics such total soluble solids (TSS), vitamin C, acids, pH tannic treated fr...

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