平核无柿乙醇脱涩试验研究  

REMOVING ASTRINGENCY FROM PERSIMMON HIRATANENASHI WITH ETHANOL AND THE AFFECTING FACTORS

作　　者：何明[1] 

机构地区：[1]中南林学院

出　　处：《经济林研究》1991年第2期66-71,共6页Non-wood Forest Research

摘　　要：平核无柿是日本柿的重要栽培品种之一,其脱涩方法常采用乙醇脱涩法。但经过乙醇脱涩处理的平核无柿,往往由于果肉软化及黑变现象的发生而降低了其商品价值,这是产销双方急待解决的问题。本文以平核无柿为实验对象,研究了平核无柿乙醇脱涩处理过程中的一些影响因素及其变化规律,在实验的基础上确定了比较适宜的脱涩条件。Hiratanenashi' is one of the most important cultivars in Japanese persimmon.Because of its astringency the fruit are usually marketed after being treated with ethanol to remove the astringency. However, a big problem rises that the treated fruit soften and blacken rather easily, so their commercial value is lowered.The present study deals With an improved deastringent method which can prevent the fruit from being softened and blackened in the process of alcohol treatment. The affecting factors and the regularity of change are described. Better deastringent conditions based on experiments are suggested.

关 键 词：柿 平核无柿 脱涩 乙醇脱涩 

分 类 号：S665.209.2[农业科学—果树学]