MEASUREMENT OF SOLUBLE TANNINS AND EVALUATION OF CONSUMER ACCEPTANCE OF PERSIMMON FRUIT CV. KARAJ AFTER DEASTRINGENCY TREATMENTS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOSTOUFI Y.; ZAMANI Z.A.; FATAHI MOGHADAM M.R.; KHADEMI O.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 79-89

Download Full-Text

Persian Verion

View:

2,463

Download:

Cites:

Information Journal Paper

Title

MEASUREMENT OF SOLUBLE TANNINS AND EVALUATION OF CONSUMER ACCEPTANCE OF PERSIMMON FRUIT CV. KARAJ AFTER DEASTRINGENCY TREATMENTS

Author(s)

MOSTOUFI Y. | ZAMANI Z.A. | FATAHI MOGHADAM M.R. | KHADEMI O. | Issue Writer Certificate

Keywords

SOLUBLE TANNINS DEASTRINGENCY TREATMENTSQ4

FOLIN DENIS METHODQ4

PROTEIN PRECIPITATION METHODQ4

PANEL TESTQ4

Abstract

Fruit of most persimmon cultivars are unpalatable at harvest time and it is necessary to remove the astringency by special treatments. Astringency removal treatments of persimmon in this study spray of 36% ethanol on fruits or maintaining them in CO2 enriched atmosphere, reduced soluble tannins concentration of fruits below the critical concentration that results in astringency taste (1000 ppm). According to PANEL TEST, the lowest astringent taste resulted from CO2 and 7.5 ml ethanol treatments. On the other hand, according to PANEL TESTer opinions there was no significant difference between astringency removal treatments on color index and desirable flesh firmness. However, astringency removed fruits had a higher quality and marketability compared to the commercial and control fruits. According to PANEL TEST, in comparison of two soluble tannins concentration assays, PROTEIN PRECIPITATION METHOD, contrary to FOLIN DENIS METHOD, determined soluble tannins concentration lower than the actual amount, and therefore, PROTEIN PRECIPITATION METHOD is not a suitable assay for determination of soluble tannins concentration in persimmon fruit.

Cites

No record.

References

No record.

Cite

APA: Copy

MOSTOUFI, Y., ZAMANI, Z.A., KHADEMI, O., & FATAHI MOGHADAM, M.R.. (2009). MEASUREMENT OF SOLUBLE TANNINS AND EVALUATION OF CONSUMER ACCEPTANCE OF PERSIMMON FRUIT CV. KARAJ AFTER DEASTRINGENCY TREATMENTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 79-89. SID. https://sid.ir/paper/72618/en

Vancouver: Copy

MOSTOUFI Y., ZAMANI Z.A., KHADEMI O., FATAHI MOGHADAM M.R.. MEASUREMENT OF SOLUBLE TANNINS AND EVALUATION OF CONSUMER ACCEPTANCE OF PERSIMMON FRUIT CV. KARAJ AFTER DEASTRINGENCY TREATMENTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):79-89. Available from: https://sid.ir/paper/72618/en

IEEE: Copy

Y. MOSTOUFI, Z.A. ZAMANI, O. KHADEMI, and M.R. FATAHI MOGHADAM, “MEASUREMENT OF SOLUBLE TANNINS AND EVALUATION OF CONSUMER ACCEPTANCE OF PERSIMMON FRUIT CV. KARAJ AFTER DEASTRINGENCY TREATMENTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 79–89, 2009, [Online]. Available: https://sid.ir/paper/72618/en

Related Journal Papers