Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)

Author:

Bibi Nizakat,Khattak Amal Badshah,Mehmood Zahid

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. AOAC (1984). Official methods of analysis, Association of Official Analytical Chemists. 14th ed., Benjamin Franklin Station Washington, DC.

2. Phenolic and physico-chemical characteristics of Persimmon during post-harvest storage;Bibi;Nahrung/Food,2001

3. Caterina, P., Silvio, G., Gianni, B., Danila, T. (2004). Partial air dehydration and CO2 pre treatment as innovative steps in the production of persimmon ∗(Diospyros kaki, Thunb) ingredients. In Proceeding of the 14th international drying symposium, Brazil, 22–25 August, vol. C: 1891–1897.

4. Chaudry, M. A. (2002) Technology offering removal of astringency: a limiting factor in the export of persimmon fruit. In SAIC NEWS of the sixteenth meeting of the Governing Board (GB) of SAARC Agricultural Information Centre (SAIC) held in Dhaka on 6–8 October.

5. Phenolics and quality of solar cabinet dried persimmon during storage;Chaudry;Italian Journal of Food Science,1998

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