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貯藏溫度對石灰水脫澀後之’牛心柿’品質的影響

By 黃仲彥, 謝慶昌, Chong-Yan Huang and Ching-Chang Shiesh

Abstract

Persimmons are usually stored after picking, and then subject to the process of removing astringency, but incomplete deastringency could happen after storing. When deastringencted persimmons were stored at unsuitable temperatures, softening and browning might result. The 'Bull Heart' persimmons stored at 1 and 3 ℃ for 30 days could retain its firmness while astringency was removed with CaO. When they were stored at 6, 9, 12, and 15 ℃, fruits tended to loss market value at 25, 15, 10, and 5days, respectively, after storage. Softening and fruit decay occurred while storing over 9 ℃.澀柿一般多以未經脫澀的狀態進行貯藏.之後再進行脫澀處理,但經貯藏後易造成脫澀不完全的症狀發生.而脫澀後的柿果若在不適當的溫度進行貯藏容易發生軟化或褐化等症狀。運用石灰水脫澀後的牛心柿可在l與3℃下貯藏30天仍能維持果實硬度.而貯藏在6℃、9℃、12℃、15℃則分別在貯藏25、15,10、5天後喪失商品價,9℃以上貯藏後期甚至出現軟化腐爛的現象

Topics: Storage, Persimmon, CaO Deastringency, Quality, 'Bull Heart', 牛心柿, 柿子, 石灰水懸浮液脫澀, 貯藏, 品質
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81793
Journal:

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