![]() The trees are beautiful, and almost 95+ years old. ![]() I have a persimmon orchard which was planted by my grandfather in 1919-20. Yonemori K, Matsushima J, Sugiura A (1983) Differences in tannins of non-astringent and astringent type fruits of Japanese persimmon ( Diospyros kaki Thunb.).Hi, I'm Shiv and I live in Kullu, Himachal Pradesh. J Jpn Soc Hortic Sci 53:121–126 (in Japanese with English Summary) Yonemori K, Matsushima J (1984) Chemical characteristics of tannins from non-astringent and astringent type fruits of Japanese persimmon ( Diospyros kaki) with particular reference to ultracentrifugal behavior. In: Hulme Ac (ed) The biochemistry of fruits and their products, vol 1. Abstr XXIII Int Horticultural Congr, 27 Aug-1 Sept 1990, Firenze, vol 2, no 32–79 Taira S, Shimomura M, Oba S, Watanabe S (1990) Changes in soluble and total tannin content during fruit development and their relation to removal of astringency in Japanese persimmon (Diospyros kaki Thunb.). The quantitative analysis of phenolic constituents. Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica. J Jpn Soc Hortic Sci 46:303–309 (in Japanese with English Summary) ‘On-tree removal’ of astringency by ethanol treatment. Sugiura A, Harada H, Tomana T (1977) Studies on the removability of astringency in Japanese persimmon fruits. J Jpn Soc Hortic Sci 44:265–272 (in Japanese with English Summary) Tomana T (1975) Studies on the removability of astringency in Japanese persimmon fruits. Piretti MV, Pistore R, Razzoboni C (1985) On the chemical constitution of kaki tannin. Difference of the components of tannin between the astringent and non-astringent persimmon fruits. Nakabayashi T (1971) Studies on tannins of fruits and vegetables. J Chem Biol (Kagaku to Seibutsu) 15:732–736 (in Japanese) Matsuo T, Ito S (1978) The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki L.). ![]() Some properties of the two processes in the de-astringency. Matsuo T, Ito S (1977a) On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment. Manabe T (1982) Quantitative determination of total tannin in the astringent Saijyo persimmon before and after removal of astringency. Macheix J-J, Fleuriet A, Billot J (1990) Fruit phenolics. Science Information Publishing Centre, Wellington Kitagawa H, Glucina PG (1984) Persimmon culture in New Zealand. J Jpn Soc Hortic Sci 53:127–134 (in Japanese with English Summary) Kato K (1984) The condition of tannin and sugar extraction, the relation of tannin concentration to astringency and the behaviour of ethanol during the de-astringency by ethanol in persimmon fruits. In: Monselise SP (ed) CRC handbook of fruit set and development. In: Hulme Ac (ed) The biochemistry of fruits and their products, vol 2. Hagerman AE, Butler LG (1978) Protein precipitation method for the quantitative determination of tannins. CRC Crit Rev Food Sci Nutr 24:401–449Įaks IL (1967) Ripening and astringency removal in persimmon fruits. Postharvest Biol Technol 1:169–179ĭeshpande SS, Cheryan M, Salunkhe DK (1986) Tannin analysis of food products. Ben-Arie R, Zutkhi Y, Sonego L, Klein J (1991) Modified atmosphere packaging for long-term storage of astringent persimmons.
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