Effects of Carbon Dioxide on Astringency Removal in Mopanshi Persimmon

编号 zgly0000301086

文献类型 期刊论文

文献题名 Effects of Carbon Dioxide on Astringency Removal in Mopanshi Persimmon

作者 LENGPing  LIBao  ZHANGWen  JIAKe-gong 

作者单位 CollegeofAgriculturalandBiotechnology 

母体文献 Agricultural Sciences in China;中国农业科学: 英文版 

年卷期 2003,2(12)

页码 1382-1386

年份 2003 

分类号 S665.209.3 

关键词 柿子  二氧化碳  脱涩  果实  硬度保持  浓度 

文摘内容 Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide ( CO2 ) gas on removing astringency after harvest. Treatment of 95% concentration of CO2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90% concentration of CO2 gas, turned non-astringent after 24-28 h, and the firmness-keeping stage was 5 - 6 d at room temperature. While the CO2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50% concentration of CO2 gas,remained astringent。