Natural drying of ‘Rojo Brillante’ persimmon
2021
Vilhena, Nariane Q. | Llorca, Empar | Gil, Rebeca | Moraga, Gemma | Salvador, Alejandra
Air drying is a consolidated technique for persimmon fruit in several Asian countries, presenting advantages regarding to the characteristics of the new product and the extension of fruit´s commercialization period. In Spain, it would be a good alternative to reduce fruit losses associated with its management and seasonality. The aim of this study was to evaluate the physicochemical and microstructural changes during the drying of persimmon Rojo Brillante the main cultivar produced in Spain.
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书目信息
其它主题
Fruit losses; Persimmons; Physicochemical changes; Q02 food processing and preservation; F60 plant physiology and biochemistry; J10 handling; Rojo brillante; Q01 food science and technology; Microstructural changes; Storage and protection of agricultural products
语言
英语
许可
Atribución-NoComercial-SinDerivadas 3.0 España, http://creativecommons.org/licenses/by-nc-nd/3.0/es/, openAccess
类型
Conference Poster; Conference Part
来源
electronico
2024-11-28
2025-10-25
Dublin Core
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