柿果脱涩技术  

Technology of Deastringency of Persimmon Fruit

作　　者：翟莉艳[1] 张平[2] 孟宪军[1] 王莉[2] 

机构地区：[1]沈阳农业大学食品科学学院,沈阳110161 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《保鲜与加工》2005年第5期11-12,共2页Storage and Process

摘　　要：对柿果实脱涩机理的研究进行了概述,并讨论了乙醇与乙醛处理对涩柿果实脱涩的作用以及影响柿果实脱涩的因素。The recent development of researches on the mechanisms of deastringency in persimmon fruit was reviewed.The effects of ethanol and acetaldehyde treatment on deastringency of astrinent persimmon fruit were discnssed.And the effecting factors of deastringency were discussed also.

关 键 词：柿果实 脱涩机理 乙醛 

分 类 号：S665[农业科学—果树学]