Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods.

The effects of different deastringency treatments (untreated, carbon dioxide, warm water, or ethanol), before drying on the quality characteristics of dried fruit slices prepared from whole "Cheongdobansi" persimmons were evaluated. L* (lightness) and a* (redness) values of dried slices from warm water- and ethanol-treated groups were higher, respectively, compared to that of dried slices from other groups. Hardness was lower in dried slices from ethanol-treated fruits.

Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons.

The changes in the quality characteristics of the fresh-cut products prepared from intact 'Cheongdobansi' persimmons treated with different deastringency methods (nontreated, carbon dioxide gas, warm water, ethanol vapour) have been investigated for 6 days at 10 °C. Flesh firmness of the persimmons decreased after ethanol vapour treatment. The decrease in L(∗) value and flesh firmness in the slices prepared from persimmons treated with warm water was retarded.

Gomisin N isolated from Schisandra chinensis significantly induces anti-proliferative and pro-apoptotic effects in hepatic carcinoma.

Lignans isolated from Schisandria chinensis have been prescribed as anti-cancer and anti-hepatitis treatments in Chinese medicine. To investigate the applications of lignans isolated from Schisandria chinensis in hepatic carcinoma therapy, their apoptotic ability was screened using a cell proliferation assay. Compared to the other lignans, gomisin N induced high apoptotic levels in hepatic carcinoma.