柿果脫澀機制及採後保鮮技術改進

Abstract

In vivo studies were conducted on the effectiveness and mechanism of deastringency of ‘Bull Heat’ persimmon fruit. Soaking fruit discs in various solutions and then treating with carbon dioxide and revealed deastringency was inhibited by amino oxyacetic acid, sodium cyanide and boiling water treatments (70-100℃ for 10 min.) but not by cycloheximide and Tween-60. This result indicates that deastringency of persimmon requires the activation of a non-peripheral and pyridoxal-phosphate dependent enzyme, which catalyzes cell wall hydrolysis and leads to the osmosis dehydration which is followed by triggering the polymerization of tannin to complete the process. ‘Fuyu’ persimmon fruits which stored at 6-15℃ for 4 weeks, developed the symptoms of translucent peel and softening fresh soon after returning to the ambient temperature. Softness also occurring in fruits stored at 1 and 3℃, but the damage were less extensive. It is concluded that suitable storage temperature for ‘Fuyu’ persimmon should be below 1℃. The storage life is more than 4 weeks at 1℃. Treatment of ‘Fuyu’ persimmon with 1-methylcyclopropene and hot water (53℃ for 50 min.) before storage could delayed softening and turning of fruit color and prevented chilling injury from occurring.