Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging
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DOI: 10.1016/j.jfoodeng.2019.06.008
Abstract: Abstract 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… read more here.
Keywords: astringent; persimmon fruit; fruit; hyperspectral imaging ... See more keywords