|Title:||脫澀方法及溫度和‘平核無'柿果軟化之關係||Other Titles:||Comparative Studies of Fruit Softening in Persimmon (Diospyros kaki Thunb. cv. 'Hirataneanshi') in Relation to Different Methods for Removal of Astringency and Temperature||Authors:||謝慶昌
|Keywords:||柿果;平核無;酒精脫澀;二氧化碳;石灰懸浮液;軟化;溫度;persimmon fruit;Hiratanenashi;alcohol treatment;carbon dioxide;calcium oxide suspension;softening;temperature||Issue Date:||1999||Publisher:||臺灣園藝學會||Journal Volume:||45||Journal Issue:||3||Start page/Pages:||273-280||Source:||中國園藝||Abstract:||
Fruit quality and softening of persimmon ('Hiratanenshi') were studied following three treatments (ethanol treatment, carbon dioxide treatment, and calcium oxide suspension dipping method) for removal of astringency. There was no significant difference in flesh softening of fruits treated with carbon dioxide and ethanol. Fruits treated with carbon dioxide softened quickly, but the firmness flesh of fruit treated with calcium oxide suspension slowly declined. The effect of temperature on 'Hiratanenshi' fruits treated with carbn dioxide was examined during deastringency at various temperature ranging from 20 to 35℃. The rate of decrease of astringency was high with higher temperature. The times required to reach under 2 of astringent index were 2, 3, 5 and more than 5 days at 35°, 30°, 25° and 20℃, respectively. A significant decrease in fresh firmness occurred when the fruits had been removed of astringency with carbon dioxide at 30°, 25° and 20℃, but except 35℃. Our results showed that carbon dioxide treatment of 'Hiratanenshi' fruits at 30℃ for 48 hr followed by storage in air at 15℃ for 24 hr produced de-astringent fruit of excellent quality without abnormal softening. However, the dc-astringent fruits could be stored at 0℃ to extend the storage life up to 1 to 2 weeks and storage of fruits wrapped individual unit with ethylene vinyl acetate film at 0℃ which improved the storage life of fruits, but the fruits appeared to became serious softening and water-logged in the flesh region when those were transferred to 25℃ for 2 day.
|Appears in Collections:||熱帶果樹系|
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