Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan

Varietal differences in the total phenolic content and astringency in the skin and flesh were determined among the cultivars and local collections of hardy kiwifruit with a ploidy variance found in Japan. The average values of the total phenolic content in the skin and flesh were 2.66 and 0.18 g 100 g⁻¹ FW, respectively. There were large varietal differences in the total phenolic content in the skin in the range of 1.3–5.0 g 100 g⁻¹ FW. Kochi (tetraploid), while Gassan and ‘Mitsuko’ (hexaploid) contained a larger amount of total phenolics. High astringency was found in Gassan, ‘Mitsuko’ and ‘Hoko’ (hexaploids) and Kochi. HPLC analysis showed that the major components of phenolics in the flesh were (+)-catechin, chlorogenic acid, rutin, (−)-epicatechin and quercetin.     

Effects of Carbon Dioxide on Astringency Removal in Mopanshi Persimmon

Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO2) gas on removing astringency after harvest. Treatment of 95 % concentration of CO2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90 % concentration of CO2 gas, turned non-astringent after 24 - 28 h, and the firmness-keeping stage was 5 - 6 d at room temperature. While the CO2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50 % concentration of CO2 gas,remained astringent.     

Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller)

Since quince (Cydonia oblonga) currently shows high genetic variability, along with the precarious state of preservation of the species in some cultivation areas, the study evaluated morphological, chemical and organoleptically five quince clones (MEMB1, MEMB2, MEMB3, MEMB4, and MEMB5) in the Southeast of Spain. Leaf characterisation generally showed ovate leaves, cordate base, mucronated apex and obtuse apex angle. Globose fruits predominated in all clones. Total soluble solids (TSS) ranged from 11.5 °Brix to 14.7 °Brix), and the predominant sugars were fructose and glucose; MEMB3 yielded the highest sugar content of all (17.93%). While malic was the main organic acid (0.78%) followed by tartaric (0.22%), quince juice yielded very low citric acid (0.009–0.014%). Besides, quince generally showed high crude fiber contents (8.14% for MEMB1), low fat contents and can weight up to 290 g. The characterised clones were appropriate for both fresh consumption and processing due to their semi-hard pulp and low astringency.     

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

Because of astringency at harvest, ‘Rojo Brillante’ persimmons are regularly submitted to deastringency treatment based on exposing fruit to a high CO₂ concentration. The treatment conditions that ensure total astringency removal throughout the various maturity stages have been determined to be 95% CO₂, 20 °C, 24 h. The aim of this study was to investigate changes in the redox state of persimmon fruit associated with this deastringency treatment. The levels of reactive oxygen species (ROS) (O₂⁻ and H₂O₂), and the activities of the main ROS scavenging enzymes (CAT, POD, APX, and SOD), were determined at harvest and after deastringency in fruit at three different maturity stages.Our results showed that during ‘Rojo Brillante’ persimmon maturation, the level of O₂⁻ gradually increased, while APX activity was lowered. The deastringency treatment with CO₂ induced oxidative stress in the fruit, observed as an over-accumulation of O₂⁻ and H₂O₂. As a response to ROS accumulation, the activities of the CAT, APX and SOD scavenging enzymes were up-regulated after deastringency treatment. The response of POD enzyme was dependent on maturity stage, showing enhanced activity after CO₂ treatment only for the fruit at the most mature stage.