柿果实脱涩及贮藏方法研究进展  

Research Advances on De-astringent and Storage Methods of Persimmon Fruit

作　　者：柴雄 江锡兵[2] 龚榜初[2] 

机构地区：[1]浙江省开化县林场,浙江开化324300 [2]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《湖北农业科学》2012年第7期1297-1302,共6页Hubei Agricultural Sciences

基　　金：浙江省重大科技专项重点农业项目(2008C12015-2;2009C12085)

摘　　要：随着国内外市场经济的发展和人民生活水平的提高,柿(Diospyros kaki L.)作为绿色功能保健型果品,其社会需求量日益增大。因此,了解柿果实脱涩机理及其易软化、难贮藏特征,对其脱涩、贮藏保鲜技术进行研究显得尤为必要。综述了柿果实脱涩机理及方法、贮藏保鲜技术相关研究报道,并根据研究现状展望了未来的发展方向和趋势。The demand of persimmon（Diospyros kaki L.）,a green and healthy fruit,is increasing with the development of domestic and foreign market economy and the improvement of living standard.Therefore,it is vital to understand the de-astringent mechanism and characteristics of soften easily and hard to storage for the technologies development on de-astringent,storage and fresh-keeping of persimmon fruit.the research about mechanisms and methods of de-astringent,storage and fresh-keeping technology of persimmon was summarized;and put forward future development trend was put forward based on current research findings.

关 键 词：柿(Diospyros kaki L.) 单宁 脱涩 硬度 贮藏 保鲜 

分 类 号：S665.2[农业科学—果树学] TS255.3[农业科学—园艺学]