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The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons
Persimmon fuyu cold storage hot water chilling injury
2010/9/13
The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55°C for 10 or 20 min. Tr...
Changes in Fruit Softening and Antioxidative Levels of Japanese Persimmon ‘Fuyu’ Stored at Different Temperatures
Japanese Persimmon Different Temperatures Fruit Softening
2009/7/13
The fruits of a Japanese persimmon ‘Fuyu’ were preserved at low (5°C) and normal temperature (20°C) for 30 days, and relations between change in fruit firmness and changes in respiration rate, ethylen...
Characteristics of Carotenoid Accumulation during Maturation of the Japanese Persimmon ‘Fuyu’
carotene fruit color pigment real-time PCR xanthophylls
2009/7/8
To investigate characteristics of carotenoid biosynthesis in the Japanese persimmon ‘Fuyu’ fruit during maturation, carotenoids and gene expression for phytoene synthase (DK-PSY), phytoene desaturase ...
Enhancement of Carotenoid Concentration in the Flesh of Japanese Persimmon‘Fuyu’by High Postharvest Temperature Treatments
carotene gene expression xanthophylls
2009/7/7
To enhance carotenoid accumulation in the flesh of Japanese persimmons by postharvest treatment, the concentration of carotenoids and the expression of carotenoid biosynthetic genes were investigated ...
Effects of Girdling, Strapping, and CPPU Treatments on Fruit Quality in ‘Fuyu’ and ‘Jiro’ Persimmon
girdling strapping CPPU persimmon
2010/12/2
This study was undertaken to investigate the effects of girdling and strapping of lateral branches, combined with application of CPPU (N-(2-chloro-4-pyridyl)-N′-phenylurea) to the fruitlets, on fruit ...