Physical and chemical properties of persimmon fruit

被引：1

作者：

Altuntas, E. ^{[1
]}

Cangi, R. ^{[2
]}

Kaya, C. ^{[3
]}

机构：

[1] Univ Gaziosmanpasa, Dept Biosyst Engn, TR-60240 Tasliciftlik, Tokat, Turkey

[2] Univ Gaziosmanpasa, Dept Hort, TR-60240 Tasliciftlik, Tokat, Turkey

[3] Univ Gaziosmanpasa, Dept Food Engn, TR-60240 Tasliciftlik, Tokat, Turkey

来源：

INTERNATIONAL AGROPHYSICS | 2011年 / 25卷 / 01期

关键词：

persimmon; physical properties; chemical properties; ANTIOXIDANT POWER; FRAP;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Physical and chemical properties of persimmon fruit (c:v. Fuyu) were determined. The plywood surface offered the maximum coefficient of static friction, followed by chipboard and galvanized metal. The skin and flesh firmnesses of persimmon fruits along Y-axis were higher than the X-axis.

引用

页码：89 / 92

页数：4

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