Show simple item record

dc.contributor.authorBesada, Cristina
dc.contributor.authorNovillo, Pedro
dc.contributor.authorNavarro, Pilar
dc.contributor.authorSalvador, Alejandra
dc.contributor.editorBadenes, María L.
dc.date.accessioned2021-01-18T09:58:06Z
dc.date.available2021-01-18T09:58:06Z
dc.date.issued2018es
dc.identifier.citationBesada, C., Novillo, P., Navarro, P. and Salvador, A. (2018). Causes of flesh browning in persimmon ‒ a review. Acta Hortic. 1195, 203-210es
dc.identifier.isbn978-94-62611-91-7
dc.identifier.issn0567-7572 (print)
dc.identifier.issn2406-6168 (electronic)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6983
dc.description.abstractFlesh browning is one of the main physiological disorders that cause important quality losses during the postharvest life of persimmons. Different types of flesh browning have been described, since the manifestation of this disorder can be associated with different causes. In some cases, the appearance of the browning disorder can give us clues to the cause; however in other cases different factors may lead to visually similar browning disorders. Mechanical damage is one of the reported factors involved in flesh browning and persimmons are generally very sensitive to mechanical damages, which may exhibit brown or pinkish areas around the flesh. The mechanism of this alteration has been studied in depth, and the oxidation of tannins has been reported as a key process. Other factors frequently associated with internal browning is storage under controlled or modified atmospheres; in this case the flesh browning occurs mainly in the flesh of the fruit. The optimum atmosphere conditions to prolong storage will depend on the cultivar; thus the same atmosphere can be effective for one cultivar and lead to disorders in other one. Also, exposure to anaerobic conditions, such as those of the CO2-deastringency treatment, may result also in flesh browning when the CO2-exposure is prolonged. Finally, other factor associated with internal browning is high or low temperature exposure. On one hand, the application of heat treatments such as hot water or hot air can cause damage and discoloration in the fruit. On the other, although the main manifestation of chilling injury in persimmon is associated with textural changes, in some cases it has been also related to internal browning.es
dc.language.isoenes
dc.publisherISHSes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectPinkish bruisinges
dc.subjectastringencyes
dc.subjectChilling injuryes
dc.titleCauses of flesh browning in persimmon ‒ a reviewes
dc.typeconferenceObjectes
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.17660/ActaHortic.2018.1195.32es
dc.identifier.urlhttps://www.actahort.org/books/1195/1195_32.htmes
dc.page.final210es
dc.page.initial203es
dc.relation.conferenceDate2016-10-16
dc.relation.conferenceNameVI International Symposium on Persimmones
dc.relation.conferencePlaceValencia, Españaes
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrovocDisorderses
dc.subject.agrovocTanninses
dc.subject.agrovocMechanical damagees


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España