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By nq vilhena · 2020 · cited by 7 — benefits in these regions, in spain, there is still no record of ... “rojo brillante” persimmon fruit harvested in two maturity stages.
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foodsArticlePhysico-Chemical and Microstructural Changesduring the Drying of Persimmon Fruit cv. RojoBrillante Harvested in Two Maturity StagesNariane Q. Vilhena 1, Rebeca Gil 1, Empar Llorca 2 , Gemma Moraga 2 andAlejandra Salvador 1,*1 Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, 46113 Valencia, Spain;[email protected] (N.Q.V.); [email protected] (R.G.)2 Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain;[email protected] (E.L.); [email protected] (G.M.)* Correspondence: [email protected]: 1 June 2020; Accepted: 30 June 2020; Published: 3 July 2020Abstract: The physico-chemical and microstructural changes of “Rojo Brillante” persimmons intwo maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influencesmoisture loss. A Moisture level of approximately 50%, a limit at which persimmons are consideredsemidried, was reached after 21 and 28 days for S1 and S2, respect...
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