Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached a...

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Detalles Bibliográficos
Autores principales: Vilhena, Nariane Q., Gil, Rebeca, Llorca, Empar, Moraga, Gemma, Salvador, Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404563/
https://www.ncbi.nlm.nih.gov/pubmed/32635151
http://dx.doi.org/10.3390/foods9070870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404563/
https://www.ncbi.nlm.nih.gov/pubmed/32635151
http://dx.doi.org/10.3390/foods9070870

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