Characterization of changes during ripening of oriental persimmon
1991
Homnava, A. | Payne, J. | Koehler, P. | Eitenmiller, R.
Color, firmness, carotenoid content (lycopene, beta-cryptoxanthin, beta-carotene and alpha-carotene) and ascorbic acid content were monitored during ripening of two cultivars of Oriental persimmons. Cultivars represented an astringent variety (Sheng) and a nonastringent variety (Hana Fuyu). HPLC quantification showed that carotenoids increased from the green stage as tree ripening progressed for both cultivars. Total provitamin A activity correlated to firmness in both cultivars. Lycopene correlated to hue and chroma in the Hana Fuyu variety. The ascorbic acid level in Hana Fuyu was higher than in Sheng. The greatest change in Hunter a and b readings occurred from the green stage to the earliest of four ripening stages measured by visual color determination. The data show that correlations exist between carotenoid development and other quality parameters which can be useful in the establishment of quality indices.
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