hot-water kaki de-astringing
process / process-kaki-hot-water-deastringing
湯抜き
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Short definition
A treatment that removes persimmon astringency by immersing the fruit in warm water (yunuki). Kitagawa's (1969) experiment immersed fruit in a water bath kept at 42°C. Ben-Arie & Sonego (1993) reported that in the 'Triumph' cultivar, immersion at 40°C for 5 hours or at 60°C for 1 hour removed astringency, whereas treatment at 20°C or 80°C had no effect.
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hot-water kaki de-astringing →can generate→ kaki astringency recurrence
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How processing and cooking change it (1)
Scope: The 'Triumph' cultivar, an experiment by Ben-Arie & Sonego (1993).
Note: Extending the 60°C treatment beyond 2 hours caused astringency recurrence, which was not resolved by subsequent CO2 treatment. Astringency recurrence also occurred, when exposed to high temperature, even in non-astringent fruit that had been de-astringed by CO2 treatment. Only the abstract was checked; the details of the experimental conditions in the full text were not confirmed.
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process-kaki-hot-water-deastringing —can_generate→ process-kaki-astringency-recurrence