Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon

The vacuum impregnation process (VI) was studied as a possible method of producing minimally processed products from persimmons as a method of increasing their commercial uses. Cubes of persimmon of two cultivar (‘Picudo’ and ‘Rojo Brillante’) were immersed in a sucrose solution (≈24°Brix) for 5 min...

Ausführliche Beschreibung