Al-Sayed, Hanan M.A <br/><br/>
Some chemical and physical properties of persimmon fruit (Diospyros kakil)  [electronic resource]. 

 - بعض الخصائص الكيميائية والطبيعية المميزة لفاكهة الكاكى. 
 - p.545-556 
<br/><br/>Includes references. 
<br/><br/> Theproblem at hand is aimed to shed light upon the chemical and physical properties of persimmon fruit cultivated under Egyptian environmental conditions. Other properties were concerned in terms of measuring the velocity of the enzyme pectin methylesterase and irs effect on the softening of persimmon flesh (without any addition of sugar solution) during storage for 90 days at -18°C. Identification of sugars in the investigated persimmon fruit was also considered by HPLC beside the changes in the pectin and vitamin "A" content. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Kaki persimmon.<br/>Kaki persimmon--Effect of chemicals on.<br/>Kaki persimmon--Storage.<br/>Pectin.<br/>Kaki persimmon--Quality.<br/>Kaki persimmon--Physiology.<br/>Carotenes.