Effect of Hot Water Treatment on Astringency Removal in Persimmon Cultivars

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dc.contributor.authorOzdemir, A. E.
dc.contributor.authorCandir, E.
dc.contributor.authorToplu, C.
dc.contributor.authorYildiz, E.
dc.date.accessioned2024-09-18T20:54:11Z
dc.date.available2024-09-18T20:54:11Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the effect of hot water treatments on the removal of astringency in 'MKU Harbiye,' 'Kaki Tipo,' and 'Vainiglia' persimmon cultivars. Fruits were dipped in tap water at hot water at 40 degrees C for 5 h (HW 40 degrees C-5 h) or hot water at 50 degrees C for 1 h (HW 50 degrees C-1 h). Untreated (Control 1), 20 degrees C for 1 (Control 2, 20 degrees C-1 h), or 5 h (Control 3, 20 degrees C-5 h) and treated fruits were then kept at 20oC for 10 days of shelf life period. Changes in weight loss, appearance, firmness, total soluble solids, taste, fungal decay, fruit skin color, soluble and insoluble tannin content were determined during shelf life. In all cultivars, HW 40 degrees C-5 h was found to be successful in reducing the astringency and maintained firmness above the marketability limit for 10 days of shelf life period. The fruit treated with HW 40 degrees C-5 h became edible after 7 days at 20 degrees C while control fruits remained astringent based on soluble tannin content the entire shelf-life period. Although the HW 50 degrees C-1 h and Control 2 and 3 (20 degrees C-1 h or 20 degrees C-5 h) treatments received acceptable taste scores after 10 days, fruits from these treatments were slightly astringent.en_US
dc.description.sponsorshipMustafa Kemal University Research Foundation [382]en_US
dc.description.sponsorshipThis work was supported by the Mustafa Kemal University Research Foundation [382].en_US
dc.identifier.doi10.1080/15538362.2020.1746729
dc.identifier.endpageS569en_US
dc.identifier.issn1553-8362
dc.identifier.issn1553-8621
dc.identifier.scopus2-s2.0-85082534294en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageS557en_US
dc.identifier.urihttps://doi.org/10.1080/15538362.2020.1746729
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11659
dc.identifier.volume20en_US
dc.identifier.wosWOS:000524416800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Fruit Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPersimmonen_US
dc.subjecthot wateren_US
dc.subjectshelf lifeen_US
dc.subjectastringencyen_US
dc.titleEffect of Hot Water Treatment on Astringency Removal in Persimmon Cultivarsen_US
dc.typeArticleen_US

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