02696naa a2200265 a 450000100080000000500110000800800410001902400550006010000150011524501560013026000090028652018460029565000160214165000350215765300190219265300260221165300260223765300200226365300220228370000230230570000230232870000180235170000220236977300390239121695492024-11-26       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.scienta.2024.1137532DOI1 aAMORIM, C.  aPredictive modeling and correlation between the sensory and physicochemical attributes in ‘Rama Forte’ astringent persimmon.h[electronic resource]  c2024  aCorrelations between quality attributes determined by destructive and non-destructive analysis methods are being investigated to enable quantification and prediction of internal quality characteristics without the need for destructive techniques. Our study correlated sensory and physicochemical attributes of ’Rama Forte’ persimmons treated for astringency removal with 70 % CO-1 2 18 h or 1.70 mL⋅Kg ethanol 6 h, to establish predictive models for destructive analytical methods based on non-destructive ones. Physicochemical (skin color, firmness, soluble tannins and astringency index) and sensory analyses (color, translucency, aroma, flavor, sweetness, bitterness, astringency, firmness, juiciness and crispness) were carried out daily. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and regression analysis by Partial Least Squares (PLS) were applied to obtain prediction models. Two models based on fruit translucency (non-destructive) were obtained for persimmons treated with CO 2 2 , for flesh firmness, and for color index prediction. A model based on sensory astringency (destructive) was developed to predict the astringency index for ethanol treatment. The models show a reliable fit, particularly in predicting flesh firmness by using the translucency of ’Rama Forte’ fruit treated with CO . Using the translucency scale and the prediction model, it is possible to establish the maximum period for logistical steps to reduce losses and waste in the persimmon chain. The low correlation between sensory astringency and soluble tannins content points to other possible compounds involved in the perception of astringency. Identifying these compounds will enable advances in the development of predictive models for quality attributes and shelf life of astringent persimmons.  aAstringency  aDiospyros kaki var. sylvestris  aAdstringência  aMathematical modeling  aModelagem matemática  aSoluble tannins  aTaninos solúveis1 aALVES FILHO, E. G.1 aGARRUTI, D. dos S.1 aBENDER, R. J.1 aANTONIOLLI, L. R.  tScientia Horticulturae, 338, 2024.