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'四周柿'低溫貯藏後對果實品質之影響

By 劉秀玲, 林慧玲, 謝慶昌, Hsiu-Ling Liu, Heuy-Ling Lin and Ching-Chang Siesh

Abstract

本試驗之目的為調查〝四周柿〞果實經低溫貯藏後進行益收脫澀處理,對果實品質及商品價值之影響。結果顯示貯藏於6~12℃的柿果,經益收處理後果時無法脫澀;而貯藏於1或3℃的果實,益收處理後雖可脫澀,但脫澀後的果實軟化速度加速,且髓貯藏時間之增加軟化情形愈嚴重。因此建議〝四周柿〞貯藏溫度以1~3℃約貯藏2週為宜。The objectives of this experiment were to investigate 'Syh Jou' persimmon (Diospyros kaki) cold storage on the qualities and commercial value of the fruits after ethephon treatment. In low temperature storage of ethephon treated fruit, asteringency could not be eliminated if fruits were store at 6, 9 or 12℃. Those at 1 or 3℃, ethephon not only accelerated the process of deastringency, but also stimulated fruit softening; the longer the storage period, the more serious the deterioration. It is suggested that the optimum storage temperature for 'Syh Jou' persimmon to be in the range of 1 to 3℃, and fruits remain in good condition for approximately two weeks under controlled environment

Topics: Deasteringency, Persimmon, Cold storage, 柿, 低溫貯藏, 脫澀
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81603
Journal:

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