Astringency Removal and Ripening as Related to Ethanol Concentration bduring the de-Astringency by Ethanol in Persimmon Fruits

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  • カキ果実のアルコール脱渋時におけるエタノール含量と脱渋及び追熟との関係
  • カキ果実のアルコール脱渋時におけるエタノール含量と脱渋及び追熟との関係〔カキ果実のアルコール脱渋法の改善-2-〕
  • カキ カジツ ノ アルコール ダツジュウジ ニ オケル エタノール ガンリョウ

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Abstract

In order to clarify the changes in fruit constituents, carbon dioxide and ethylene evolution, and other characteristics of persimmon fruits during de-astringency and ripening, experiments were conducted on fruits containing different concentrations of ethanol, ranging from 0.00% to 1.40% as obtained by various alcohol treatments.<br>1. The higher the concentration of ethanol, the shorter the time to the beginning of decrease in tannin concentration and the more rapid the rate of decrease in tannin concentration. However, a lag period was found in the decrease in tannin concentration At 20°C this was about 2 days. Increased ethanol concentration had a marked influence at concentrations below about 0.2 to 0.3%.<br>2. There was a higher acetaldehyde concentration with increasing ethanol concentration.<br>3. Alcohol treatment caused a rise in ethylene evolution, the peak rate being higher with increasing ethanol vapor concentration. At 20°C it occurred about 1 day after tart of treatment. This high rate of ethylene evolution at 20°C induced a rise in arbon dioxide evolution and seemed to stimulate decreases in both flesh firmness and eel chlorophyll concentration.<br>4. There was no significant difference in the rate of decrease in flesh firmness between alcohol-treated fruits containing less than 0.1 to 0.2% of ethanol and untreated fruits.<br>5. The peel carotenoid concentration of alcohol-treated fruits containing 0.03 to 0.20% of ethanol increased at a similar or somewhat slower rate compared with that of ntreated fruits.<br>6. No significant discoloration at the peel surface was observed in fruits containing less than about 0.1% of ethanol. Moderate to severe discoloration was observed in fruits containing more than about 0.1% of ethanol treated under excessive moisture conditions and in fruits containing more than about 0.3% of ethanol. Fruit exhibited a ore severe discoloration with a decrease in temperature at the time of alcohol reatment.<br>7. Based on astringency removal and fruit quality, an adequate concentration of ethanol n fruit during de-astringency by ethanol was considered to be about 0.1 to 0.2% of thanol at 10°C to 20°C, and about 0.2% of ethanol at 30°C.

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