涩柿脱涩技术研究进展  

Research Progress on De-astringent Technology of Persimmon

作　　者：张鹏 韩双双 李春媛 李江阔 薛友林[2] ZHANG Peng;HAN Shuang-shuang;LI Chun-yuan;LI Jiang-kuo;XUE You-lin(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin),Tianjin 300384,China;College of Light Industry,Liaoning University,Shenyang 110036,China)

机构地区：[1]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]辽宁大学轻型产业学院,沈阳110036

出　　处：《包装工程》2019年第11期9-16,共8页Packaging Engineering

基　　金：国家重点研发计划(2018YFD0401303);广西科技基地和人才专项(桂科AD17129011)

摘　　要：目的为了减缓涩柿在脱涩后极易软化现象的发生,综述涩柿脱涩技术,以针对不同品种柿果选择出合适的脱涩方法。方法分析我国柿果实脱涩技术的研究现状,以及脱涩技术的优缺点,简要阐述柿果实的脱涩机理,并总结脱涩方法在实际应用中存在的问题。结论对脱涩方法在实际应用中的情况进行了基本总结。液体脱涩技术中温水脱涩和冷水脱涩等方法具有成本较低、操作简单等优点,但易使柿果实的风味变淡,不适合大规模处理;石灰水脱涩方法会影响柿果实的外观,乙醇、食盐和明矾溶液等脱涩方法较适合去除柿果的涩味。气体脱涩技术中CO2和N2常与1-MCP相结合来处理柿果,柿果若在运输过程中则采用真空脱涩方法较适合。Astringent persimmon is likely to be softened after de-astringency, in order to alleviate the occurrence of this phenomenon, the paper aims to review the de-astringency technology of persimmon and select suitable de-astringency method for different varieties of persimmon. The research status of de-astringency technology and its advantages and disadvantages were analyzed. The de-astringent mechanisms of persimmon were expounded briefly and the problems in the practical application of the de-astringency method were summarized. The application of the de-astringency method in the actual situation were summarized. The method of liquid de-astringency includes moderate temperature water and cold water de-astringency. It is low in cost and simple in operation, but it is likely to weaken the persimmon flavor, and is not suitable for large-scale treatment. The lime water de-astringency method may affect the appearance of persimmon. Ethanol, salt and alum solution de-astringency method is more suitable for the removal of the astringency of the persimmon. In the gas deastringency, persimmon is usually treated with CO2 and N2 in combination with 1-MCP. If the persimmon is during transportation, it is suitable for vacuum de-astringency method.

关 键 词：涩柿 脱涩 研究进展 

分 类 号：S665.2[农业科学—果树学]