Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

REFERENCES

• Mortensen, E.; Bullard, E.T. Handbook of Tropical and Sub-tropical Horticulture, Department of State Agency for International Development, 1964; 260.
   Google Scholar
• Krisanapook, K.; Subhadrabandhu, S.; Saleeto, S.; Niraparth, S.; Sirisuk, S. Effects of some growth regulators on growth of persimmon fruits cvs. Xichu and Fuyu. Acta Horticulturae 1997, 436, 261–266.
   Google Scholar
• Noppakhunwong, U.; Mansalung, P. Cultivars and characteristic of cultivars, In: Technical document No.19 Persimmon and Plum; Department of Agriculture. Ministry of Agriculture and Cooperatives, Ed.; The Agricultural Co-operative Federation of Thailand, Limited: Bangkok, 1997; 11–18.
   Google Scholar
• Inari, T.; Tomoyeda, M. Consideration on the removal of astringency in the persimmons (Part 2). Insolubility of tannins and changes of the realted enzyme activities. Journal of Home Economics of Japan 1992, 43 (4), 271–276.
   Google Scholar
• Khademi, O.; Mostofi, Y.; Zamani, Z.; Fatahi, R. The effect of deastringency treatments on increasing the marketability of persimmon fruit. Acta Horticulturae 2010, 877, 687–691.
   Google Scholar
• Taira, S.; Itamura, H.; Abe, K.; Watanabe, S. Comparison of the characteristics of removal of astringency in two Japanese persimmon cultivars, “Denkuro” and “Hiratanenashi.” Journal of the Japanese Society for Horticultural Science 1989, 58, 319–325.
   Web of Science ®Google Scholar
• Matsuo, T.; Ito, S. On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment I. Some properties of the two processes in the de-astringency. Plant and Cell Physiology 1977, 18 (1), 17–25.
   Google Scholar
• Vidrih, R.; Simcic, M.; Hribar, J.; Plestenjak, A. Astringency removal by high CO2 treatment in persimmon fruit (Diospyros kaki). Acta Horticulturae 1994, 368, 652–666.
   Google Scholar
• Shao, Y.; He, Y.; Bao, Y.; Mao, J. Near-infrared spectroscopy for classification of oranges and prediction of the sugar content. International Journal of Food Properties 2009, 12 (3), 644–658.
   Web of Science ®Google Scholar
• He, Y.; Li, X.; Shao, Y. Fast discrimination of apple varieties using vis/nir spectroscopy. International Journal of Food Properties 2007, 10 (1), 9–18.
   Web of Science ®Google Scholar
• Nicolaï, B.M.; Beullens, K.; Bobelyn, E.; Peirs, A.; Saeys, W.; Theron, K.I.; Lammertyn, J. Non-destructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review. Postharvest Biology and Technology 2007, 46 (2), 99–118.
   Web of Science ®Google Scholar
• Shen, F.; Ying, Y.; Li, B.; Zheng, Y.; Liu, X. Discrimination of blended Chinese rice wine ages based on near-infrared spectroscopy. International Journal of Food Properties 2012, 15 (6), 1262–1275.
   Web of Science ®Google Scholar
• Liu, F.; Yusuf, B.L.; Zhong, J.; Feng, L.; He, Y.; Wang, L. Variety identification of rice vinegars using visible and near infrared spectroscopy and multivariate calibrations. International Journal of Food Properties 2011, 14 (6), 1264–1276.
   Web of Science ®Google Scholar
• Liu, Y.; Ying, Y. Non-invasive method for internal quality evaluation of pear fruit using fiber-optic FT-NIR spectrometry. International Journal of Food Properties 2007, 10 (4), 877–886.
   Web of Science ®Google Scholar
• Ito, S.; Ootake, Y.; Kito, I. Classification of astringency in pollination variant non-astringent persimmon fruits cv. “Nisimura-wase” by near infrared spectroscopy. Research Bulletin of the Aichi-ken Agricultural Research Center 1997, 29, 213–218.
   Google Scholar
• Okazaki, A.; Yoshimatsu, K. Non-destructive measurement of quality of persimmon and musk melon by NIR spectoroscopy. Bulletin of the Yamaguchi Agricultural Experiment Station 1994, 45, 23–29.
   Google Scholar
• Mowat, A.D.; Poole, P.R. Non-destructive discrimination of persimmon fruit quality using visible-near infrared reflectance spectrophotometry. Acta Horticulturae 1997, 436, 159–163.
   Google Scholar
• Forbus, W.R.J.; Payne, J.A.; Senter, S.D. Non-destructive evaluation of Japanese persimmon maturity by delayed light emission. Journal of Food Science 1991, 56 (4), 985–988.
   Web of Science ®Google Scholar
• Fu, X.; Ying, Y.; Lu, H.; Xu, H. Comparison of diffuse reflectance and transmission mode of visible-near infrared spectroscopy for detecting brown heart of pear. Journal of Food Engineering 2007, 83 (3), 317–323.
   Web of Science ®Google Scholar
• Fan, G.; Zha, J.; Du, R.; Gao, L. Determination of soluble solids and firmness of apples by Vis/NIR transmittance. Journal of Food Engineering 2009, 93 (4), 416–420.
   Web of Science ®Google Scholar
• Terdwongworakul, A.; Nakawajana, N.; Teerachaichayut, S.; Janhiran, A. Determination of translucent content in mangosteen by means of near-infrared transmittance. Journal of Food Engineering 2012, 109 (1), 114–119.
   Web of Science ®Google Scholar
• Gu, H.F.; Li, C.M.; Xu, Y.J.; Hu, W.F.; Chen, M.H.; Wan, Q.H. Structural features and antioxidant activity of tannin from persimmon pulp. Food Research International 2008, 41 (2), 208–217.
   Web of Science ®Google Scholar
• Larose, D.T. Discovering knowledge in data: An introduction to data mining; John Wiley & Sons. USA, 2005; 241.
   Google Scholar
• Park, Y.M.; Lee, Y.J. Induction of modified atmosphere-related browning disorders in “Fuyu” persimmon fruit. Postharvest Biology and Technology 2008, 47 (3), 346–352.
   Web of Science ®Google Scholar
• Matsuo, T.; Ito, S. A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of kaki-tannin by reacting with acetaldehyde. Agricultural and Biological Chemistry 1982, 46, 683–689.
   Web of Science ®Google Scholar
• Shao, Y.; He, Y.; Bao, Y. A new approach to predict acidity of bayberry juice by using vis/vear infrared spectroscopy. International Journal of Food Properties 2007, 10 (3), 631–638.
   Web of Science ®Google Scholar
• Khuriyati, N.; Matsuoka, T.; Kawano, S. Precise near infrared spectral acquisition of intact tomatoes in interactance mode. Journal of Near Infrared Spectroscopy 2004, 12, 391–395.
   Web of Science ®Google Scholar
• Takahashi, A.; Shimada, T.; Kawano, S. Non-destructive determination of tannin content in intact individual acorns by near-infrared spectroscopy. Ecological Research 2011, 26 (3), 679–685.
   Web of Science ®Google Scholar
• Osborne, B.G.; Fearn, T.; Hindle, P.H. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. Longman Science & Technology. U.S.A., 1993; 225.
   Google Scholar
• Wang, D.; Dowell, F.E.; Lacey, R.E. Single wheat kernel color classification by using near-infrared reflectance spectra. Cereal Chemistry 1999, 76, 30–33.
   Web of Science ®Google Scholar
• McGlone, V.A.; Kawano, S. Firmness, dry-matter, and soluble solids assessment of postharvest kiwifruit by NIR spectroscopy. Postharvest Biology and Technology 1998, 13, 131–141.
   Web of Science ®Google Scholar
• Golic, M.; Walsh, K.B. Robustness of calibration models based on near-infrared spectroscopy for the in-line grading of stonefruit for total soluble solids content. Analytica Chimica Acta 2006, 555, 286–291.
   Web of Science ®Google Scholar
• Liu, F.; He, Y.; Wang, L. Determination of effective wavelengths for discrimination of fruit vinegars using near-infrared spectroscopy and multivariate analysis. Analytica Chimica Acta 2008, 615 (1), 10–17.
   PubMed Web of Science ®Google Scholar