Fruit Astringency: Mechanisms, Technologies, and Future Directions

Fruit Astringency: Mechanisms, Technologies, and Future Directions

Fruit astringency, which primarily results from the interaction between polyphenolic compounds such as tannins and salivary proteins, is a critical sensory attribute that limits the commercial value and consumer acceptance of many fruits. A thorough understanding of the mechanisms underlying astring...

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Bibliographic Details
Main Authors: Wanru Zhao, Meizhu Zheng, Xue Li, Kai Song, Dongfang Shi
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Horticulturae
Subjects:
astringency
tannins
de-astringency techniques
polyphenols
fruit quality
Online Access:https://www.mdpi.com/2311-7524/11/6/699
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