<Original Report>Effects of Different Methods for Removal of Astringency on Degree of Astringency and Storage Quality of Japanese Persimmon 'Monpei' Fruit

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  • <原著論文>脱渋方法の違いがカキ'紋平'果実の脱渋・品質に及ぼす影響
  • 脱渋方法の違いがカキ'紋平'果実の脱渋・品質に及ぼす影響
  • ダツジュウ ホウホウ ノ チガイ ガ カキ モンペイ カジツ ノ ダツジュウ ヒンシツ ニ オヨボス エイキョウ

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Abstract

Removal of astringency and fruit quality of Japanese persimmon 'Monpei' were compared after 4 difterent treatments for removal of astringency ; i) carbon dioxide gas treatment, ii) ethanol vapor treatment, iii) carbon dioxide gas→ethanol vapor treatment, and iv) carbon dioxide gas→ethylene gas treatment. Astringency of the fruit treated with iii) and iv) was removed earlier than those treated with i ) and ii). Peel color development of the friuts with the former two treatments was faster than those with the latter two treatments. Flesh firmness of the fruits treated with iii) and iv) resulted in the shorter durations to reach edible stage. Total sugar content all fruits slightly changed during storage after treatments. The levels of sucrose decreased and those of glucose and fructose increased gradually during storage.

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