柿果实脱涩机理及脱涩技术研究进展  

Progress in Research of Mechanisms of Astringency Removal and Postharvest De-Astringency Handles of Persimmon Fruits

作　　者：李宝[1] 尚丽[1] 薛晓莉[1] 张寅[1] 

机构地区：[1]中国农业大学农学与生物技术学院果树系,北京100193

出　　处：《中国农业科学》2010年第14期2973-2981,共9页Scientia Agricultura Sinica

基　　金：国家自然科学基金项目(30671713;30972395)

摘　　要：随着人们对柿果实保健功能的深入认识,柿树栽培面积和产量逐年上升。但中国在柿采后生理尤其是涩柿脱涩机理及相应技术的研究仍滞后于产业发展的需要,是制约目前柿产业发展的关键问题之一。本文综述了柿不同类型果实脱涩机理及涩柿采后脱涩技术及相关影响因子,旨在为相关研究和产业发展提供参考。Along with the depth of understanding of healthy and medicine benefits,the cultivation area and production of persimmon are increasing year by year.Postharvest physiology of persimmon（Diospyros kaki）,especially in the mechanism of astringency removal and postharvest handles,are the critical aspects of persimmon industry development in China.The mechanisms of astringency removal of persimmon fruits belonging to different groups and postharvest de-astringency handles of astringent fruits were reviewed in this paper,aiming to provide some information to future researches.

关 键 词：柿 乙醛 鞣质 二氧化碳 脱涩 

分 类 号：S665.2[农业科学—果树学]