Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons
This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in 'Giombo' persimmons, storage in cold chamber at 5°C and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-...
Gespeichert in:
| Veröffentlicht in: | Comunicata Scientiae 2018-07, Vol.9 (3), p.449-456 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 456 |
|---|---|
| container_issue | 3 |
| container_start_page | 449 |
| container_title | Comunicata Scientiae |
| container_volume | 9 |
| creator | Magda Andréia Tessmer Beatriz Appezzato da Glória Ricardo Alfredo Kluge |
| description | This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in 'Giombo' persimmons, storage in cold chamber at 5°C and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-methylcyclopropene (1-MCP), the fruits were stored at 5°C and 90% RH during 60 days and shelf life (SL) for 5 days at 22°C. The dosage of 1.70 ml/kg^(-1) ethanol during 12 hours was efficient for the astringency removal in 'Giombo' persimmons. However, deastringency using ethanol reduces pulp firmness and 1-MCP preserves this characteristic both in detannized fruits and in controls. The increase of soluble pectins and solubilization did not foster the polymerization of the soluble tannins both in control and detannized fruits. 'Giombo' persimmons displayed a severe firmness reduction, increase of soluble pectins, and degradation of the parenchyma cells, gelling of the pulp, increase of the production of ethanol and acetaldehyde after 60 days of storing + 5 days SL, inclusively in control fruits, and those treated with 1-MCP. These results suggest, cultivar 'Giombo' is susceptible to damages at 5°C and that further studies are required using different temperatures to improve the storage. |
| doi_str_mv | 10.14295/CS.v9i3.2014 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_airit</sourceid><recordid>TN_cdi_proquest_journals_2135082639</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><airiti_id>21775133_201809_201811230016_201811230016_449_456</airiti_id><sourcerecordid>2135082639</sourcerecordid><originalsourceid>FETCH-LOGICAL-a202t-23163d103d52fe44f552e132c2aa745956a8380d296997b969ddde2b91384d1f3</originalsourceid><addsrcrecordid>eNpVkbtOwzAUhi0EElXpyG6JoVOKr0k8VhW0SJUYgDlyY6d1ldjFdpD6OjwBz8CT4V6G4sHnov87_5ENwD1GE8yI4I-zt8mXMHRCEGZXYEBwUWQcU3p9kd-CUQhblA4VOWZ4AL6nIXpj19rWe-i16utonIV9SD2o40Za12YyBFcbGbWC0cG40TBEd6Bgb5X2iWu8WWsvj6yMkP_-zODOu85FHeBusw_GtW5tatlCaVXCfTLq_aFs4xkM0Fg4nhvXrdwY7rQPputS-w7cNLINenSOQ_Dx_PQ-W2TL1_nLbLrMJEEkZoTinCqMqOKk0Yw1nBONKamJlAXjgueypCVSRORCFKt0K6U0WQlMS6ZwQ4fg4TQ3Lf7Z6xCrreu9TZYVwZSjkuRUJNXipJLGm2guNUVxeOMqfUCJxDFgTChCOP9fMCYqxnP6B61ghMY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2135082639</pqid></control><display><type>article</type><title>Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons</title><source>Free E-Journal (出版社公開部分のみ）</source><source>Free Full-Text Journals in Chemistry</source><creator>Magda Andréia Tessmer ; Beatriz Appezzato da Glória ; Ricardo Alfredo Kluge</creator><creatorcontrib>Magda Andréia Tessmer ; Beatriz Appezzato da Glória ; Ricardo Alfredo Kluge</creatorcontrib><description>This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in 'Giombo' persimmons, storage in cold chamber at 5°C and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-methylcyclopropene (1-MCP), the fruits were stored at 5°C and 90% RH during 60 days and shelf life (SL) for 5 days at 22°C. The dosage of 1.70 ml/kg^(-1) ethanol during 12 hours was efficient for the astringency removal in 'Giombo' persimmons. However, deastringency using ethanol reduces pulp firmness and 1-MCP preserves this characteristic both in detannized fruits and in controls. The increase of soluble pectins and solubilization did not foster the polymerization of the soluble tannins both in control and detannized fruits. 'Giombo' persimmons displayed a severe firmness reduction, increase of soluble pectins, and degradation of the parenchyma cells, gelling of the pulp, increase of the production of ethanol and acetaldehyde after 60 days of storing + 5 days SL, inclusively in control fruits, and those treated with 1-MCP. These results suggest, cultivar 'Giombo' is susceptible to damages at 5°C and that further studies are required using different temperatures to improve the storage.</description><identifier>ISSN: 2177-5133</identifier><identifier>ISSN: 2179-9079</identifier><identifier>EISSN: 2177-5133</identifier><identifier>DOI: 10.14295/CS.v9i3.2014</identifier><language>eng</language><publisher>Bom Jesus: Comunicata Scientiae</publisher><subject>Acetaldehyde ; Alcohol ; Astringents ; Biology ; Cold ; Cold storage ; Cultivars ; Diospyros ; Ethanol ; Firmness ; Fruits ; Gelation ; Parenchyma ; Pectin ; Persimmons ; Physiology ; Polymerization ; Pulp ; Reduction ; Refrigeration ; Removal ; Shelf life ; Solubilization ; Storage ; Storage life ; Tannins</subject><ispartof>Comunicata Scientiae, 2018-07, Vol.9 (3), p.449-456</ispartof><rights>2018. This work is published under https://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27928,27929</link.rule.ids></links><search><creatorcontrib>Magda Andréia Tessmer</creatorcontrib><creatorcontrib>Beatriz Appezzato da Glória</creatorcontrib><creatorcontrib>Ricardo Alfredo Kluge</creatorcontrib><title>Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons</title><title>Comunicata Scientiae</title><description>This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in 'Giombo' persimmons, storage in cold chamber at 5°C and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-methylcyclopropene (1-MCP), the fruits were stored at 5°C and 90% RH during 60 days and shelf life (SL) for 5 days at 22°C. The dosage of 1.70 ml/kg^(-1) ethanol during 12 hours was efficient for the astringency removal in 'Giombo' persimmons. However, deastringency using ethanol reduces pulp firmness and 1-MCP preserves this characteristic both in detannized fruits and in controls. The increase of soluble pectins and solubilization did not foster the polymerization of the soluble tannins both in control and detannized fruits. 'Giombo' persimmons displayed a severe firmness reduction, increase of soluble pectins, and degradation of the parenchyma cells, gelling of the pulp, increase of the production of ethanol and acetaldehyde after 60 days of storing + 5 days SL, inclusively in control fruits, and those treated with 1-MCP. These results suggest, cultivar 'Giombo' is susceptible to damages at 5°C and that further studies are required using different temperatures to improve the storage.</description><subject>Acetaldehyde</subject><subject>Alcohol</subject><subject>Astringents</subject><subject>Biology</subject><subject>Cold</subject><subject>Cold storage</subject><subject>Cultivars</subject><subject>Diospyros</subject><subject>Ethanol</subject><subject>Firmness</subject><subject>Fruits</subject><subject>Gelation</subject><subject>Parenchyma</subject><subject>Pectin</subject><subject>Persimmons</subject><subject>Physiology</subject><subject>Polymerization</subject><subject>Pulp</subject><subject>Reduction</subject><subject>Refrigeration</subject><subject>Removal</subject><subject>Shelf life</subject><subject>Solubilization</subject><subject>Storage</subject><subject>Storage life</subject><subject>Tannins</subject><issn>2177-5133</issn><issn>2179-9079</issn><issn>2177-5133</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpVkbtOwzAUhi0EElXpyG6JoVOKr0k8VhW0SJUYgDlyY6d1ldjFdpD6OjwBz8CT4V6G4sHnov87_5ENwD1GE8yI4I-zt8mXMHRCEGZXYEBwUWQcU3p9kd-CUQhblA4VOWZ4AL6nIXpj19rWe-i16utonIV9SD2o40Za12YyBFcbGbWC0cG40TBEd6Bgb5X2iWu8WWsvj6yMkP_-zODOu85FHeBusw_GtW5tatlCaVXCfTLq_aFs4xkM0Fg4nhvXrdwY7rQPputS-w7cNLINenSOQ_Dx_PQ-W2TL1_nLbLrMJEEkZoTinCqMqOKk0Yw1nBONKamJlAXjgueypCVSRORCFKt0K6U0WQlMS6ZwQ4fg4TQ3Lf7Z6xCrreu9TZYVwZSjkuRUJNXipJLGm2guNUVxeOMqfUCJxDFgTChCOP9fMCYqxnP6B61ghMY</recordid><startdate>20180701</startdate><enddate>20180701</enddate><creator>Magda Andréia Tessmer</creator><creator>Beatriz Appezzato da Glória</creator><creator>Ricardo Alfredo Kluge</creator><general>Comunicata Scientiae</general><scope>188</scope><scope>3V.</scope><scope>7QH</scope><scope>7SS</scope><scope>7T7</scope><scope>7UA</scope><scope>7X2</scope><scope>7XB</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CLZPN</scope><scope>DWQXO</scope><scope>F1W</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H97</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M0K</scope><scope>M2O</scope><scope>M7P</scope><scope>MBDVC</scope><scope>P64</scope><scope>PADUT</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20180701</creationdate><title>Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons</title><author>Magda Andréia Tessmer ; Beatriz Appezzato da Glória ; Ricardo Alfredo Kluge</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a202t-23163d103d52fe44f552e132c2aa745956a8380d296997b969ddde2b91384d1f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acetaldehyde</topic><topic>Alcohol</topic><topic>Astringents</topic><topic>Biology</topic><topic>Cold</topic><topic>Cold storage</topic><topic>Cultivars</topic><topic>Diospyros</topic><topic>Ethanol</topic><topic>Firmness</topic><topic>Fruits</topic><topic>Gelation</topic><topic>Parenchyma</topic><topic>Pectin</topic><topic>Persimmons</topic><topic>Physiology</topic><topic>Polymerization</topic><topic>Pulp</topic><topic>Reduction</topic><topic>Refrigeration</topic><topic>Removal</topic><topic>Shelf life</topic><topic>Solubilization</topic><topic>Storage</topic><topic>Storage life</topic><topic>Tannins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Magda Andréia Tessmer</creatorcontrib><creatorcontrib>Beatriz Appezzato da Glória</creatorcontrib><creatorcontrib>Ricardo Alfredo Kluge</creatorcontrib><collection>Airiti Library</collection><collection>ProQuest Central (Corporate)</collection><collection>Aqualine</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Water Resources Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Latin America & Iberian Database</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ProQuest Biological Science Collection</collection><collection>Agriculture Science Database</collection><collection>ProQuest_Research Library</collection><collection>ProQuest Biological Science Journals</collection><collection>Research Library (Corporate)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Research Library China</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Comunicata Scientiae</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Magda Andréia Tessmer</au><au>Beatriz Appezzato da Glória</au><au>Ricardo Alfredo Kluge</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons</atitle><jtitle>Comunicata Scientiae</jtitle><date>2018-07-01</date><risdate>2018</risdate><volume>9</volume><issue>3</issue><spage>449</spage><epage>456</epage><pages>449-456</pages><issn>2177-5133</issn><issn>2179-9079</issn><eissn>2177-5133</eissn><abstract>This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in 'Giombo' persimmons, storage in cold chamber at 5°C and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-methylcyclopropene (1-MCP), the fruits were stored at 5°C and 90% RH during 60 days and shelf life (SL) for 5 days at 22°C. The dosage of 1.70 ml/kg^(-1) ethanol during 12 hours was efficient for the astringency removal in 'Giombo' persimmons. However, deastringency using ethanol reduces pulp firmness and 1-MCP preserves this characteristic both in detannized fruits and in controls. The increase of soluble pectins and solubilization did not foster the polymerization of the soluble tannins both in control and detannized fruits. 'Giombo' persimmons displayed a severe firmness reduction, increase of soluble pectins, and degradation of the parenchyma cells, gelling of the pulp, increase of the production of ethanol and acetaldehyde after 60 days of storing + 5 days SL, inclusively in control fruits, and those treated with 1-MCP. These results suggest, cultivar 'Giombo' is susceptible to damages at 5°C and that further studies are required using different temperatures to improve the storage.</abstract><cop>Bom Jesus</cop><pub>Comunicata Scientiae</pub><doi>10.14295/CS.v9i3.2014</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2177-5133 |
| ispartof | Comunicata Scientiae, 2018-07, Vol.9 (3), p.449-456 |
| issn | 2177-5133 2179-9079 2177-5133 |
| language | eng |
| recordid | cdi_proquest_journals_2135082639 |
| source | Free E-Journal (出版社公開部分のみ）; Free Full-Text Journals in Chemistry |
| subjects | Acetaldehyde Alcohol Astringents Biology Cold Cold storage Cultivars Diospyros Ethanol Firmness Fruits Gelation Parenchyma Pectin Persimmons Physiology Polymerization Pulp Reduction Refrigeration Removal Shelf life Solubilization Storage Storage life Tannins |
| title | Astringency reduction using ethanol-associated to the storing under refrigeration at 5°C promotes physiological and structural alterations in 'Giombo' persimmons |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-17T13%3A40%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_airit&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Astringency%20reduction%20using%20ethanol-associated%20to%20the%20storing%20under%20refrigeration%20at%205%C2%B0C%20promotes%20physiological%20and%20structural%20alterations%20in%20'Giombo'%20persimmons&rft.jtitle=Comunicata%20Scientiae&rft.au=Magda%20Andr%C3%A9ia%20Tessmer&rft.date=2018-07-01&rft.volume=9&rft.issue=3&rft.spage=449&rft.epage=456&rft.pages=449-456&rft.issn=2177-5133&rft.eissn=2177-5133&rft_id=info:doi/10.14295/CS.v9i3.2014&rft_dat=%3Cproquest_airit%3E2135082639%3C/proquest_airit%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2135082639&rft_id=info:pmid/&rft_airiti_id=21775133_201809_201811230016_201811230016_449_456&rfr_iscdi=true |