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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |