Search results
Results from the WOW.Com Content Network
Science & Tech. Shopping
For premium support please call: 800-290-4726 more ways to reach us
In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes. [11] These enzymes include polygalacturonase. [9] This means that the fruit will become less firm as the structure of the fruit is degraded.
For premium support please call: 800-290-4726 more ways to reach us
Persimmons may be stored at room temperature 20 °C (68 °F) where they will continue to ripen. In northern China, unripe persimmons are frozen outdoors during winter to speed up the ripening process. Ripe persimmons can be refrigerated for as long as a couple of weeks, [46] though extreme temperature changes may contribute to a mushy texture ...
Diospyros virginiana is a persimmon species commonly called the American persimmon, [3] common persimmon, [4] eastern persimmon, simmon, possumwood, possum apples, [5] or sugar plum. [6] It ranges from southern Connecticut to Florida , and west to Texas , Louisiana , Oklahoma , Kansas , and Iowa .
For premium support please call: 800-290-4726 more ways to reach us
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening.. There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers).