CO_2脱涩处理对柿果贮藏品质的影响  

Effects of CO_2 Deastringency Treatments on Storage Quality of Persimmon Fruits

作　　者：董士远[1] 张平[2] 纪淑娟[3] 

机构地区：[1]青岛海洋大学水产学院食品工程系,青岛266003 [2]国家农产品保鲜工程技术研究中心,天津300112 [3]沈阳农业大学食品学院,沈阳110161

出　　处：《食品科学》2002年第10期105-109,共5页Food Science

摘　　要：以磨盘柿为试材,对CO2脱涩处理后柿果的品质变化进行了研究。结果表明,20℃条件下用40%CO2脱涩处理4.5d,果实完全脱涩,品质好。不同成熟度的柿果脱涩后保鲜效果不同,果皮刚转黄为最佳成熟度。30℃脱涩后贮藏可减缓果实硬度的下降,丙二醛含量增加,柿果品质较好。另外,不同温度下CO2脱涩后的柿果硬度在贮藏前期均高于对照,贮藏中后期低于对照,说明较高的单宁含量可抑制柿果硬度的下降。In this thesis, the qualities of persimmon fruits with different concentration CO2 , different harvest maturity and different temperature were compared. Results shows that Persimmon fruit is distrainment completely by treating 40% CO2 at 20℃ for 4.5d.After treatment the fruit remains fresh color, sweet and crisp without browning.Storage qualities for removal of astringent fruit at different maturity are different, the optimum maturity is just turning into yellow in peel of fruit. The fruit with higher temperature for removal of astringency can postpone the decreasing of fruit firmness and MDA content increased. Thus the senescence of fruit is retarded, browning and decay rate decreased.

关 键 词：CO2脱涩处理 柿果 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]