Search results for "Soluble tannins"

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

2019

[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft. Postharvest treatments based on exposing fruits to high CO2 concentrations allow astringency removal while preserving high flesh firmness. However, the effectiveness of this treatment is controlled by means of slow destructive methods. The aim of this work is to study the application of hyperspectral imaging in the spectral range 450-1040 nm to discriminate astringent (A) and deastringed (DA) fruits non-dest…