|Title:||溫度與“平核無”柿果酒精脫澀及軟化之關係||Other Titles:||Astringency Removal and Softening as Related to Temperature during the Deastringency by Ethanol in “Hiratanenashi” Persimmon Fruits||Authors:||謝慶昌
|Keywords:||柿子;平核無;酒精脫澀;溫度;軟化;Persimmon;Hiratanenashi;De-astringency by ethanol;Temperature;Softening||Issue Date:||2000||Publisher:||臺灣園藝學會||Journal Volume:||46||Journal Issue:||1||Start page/Pages:||45-54||Source:||中國園藝||Abstract:||
The disappearance of astringency was studied in ‘Hiratanenashi’ persimmon (Diospyros kaki Thunb.) fruits which had been treated with ethanol. For adequate astringency removal and fruit quality the optimum ethanol concentration was 4 ml ethanol per kg fresh fruit at 30℃. Astringency disappearance only when fruit had been in ethanol vapor for at least 16h. The decrease in astringency was effected by temperature. The rate of decrease was high with higher temperatures. The times required to reach completely deastringency were 4, 3, 2 and 2 days at 25°，30°，35° and 40℃, respectively. A gradual decrease in flesh firmness during deastringency, and there were significant differences in the rate among the various holding temperature ranging from 25° to 40℃. The rate of decrease in firmness was loww with higher temperatures. In addition, the decrease of firmness was inhibited by the fruits treated with high temperature force air (48.5℃) for 3h before ethanol deastringent treatment.
|Appears in Collections:||熱帶果樹系|
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