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題名 | 柿餅加工期間脫澀與乙烯之關係=Relationship between Removal of Astringency and Ethylene Production in Drying Persimmon Fruits |
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作者 | 馮詩蘋; 謝慶昌; 林慧玲; 洪登村; | 書刊名 | 中國園藝 |
卷期 | 46:4 2000.12[民89.12] |
頁次 | 頁417-426 |
分類號 | 435.62 |
關鍵詞 | 柿餅; 脫澀; 乙烯; 乙烯作用抑制劑; Dried persimmon fruits; Deastringency; Ethylene; Inhibitor of ethylene action; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗之目的在調查’牛心’柿加工製成柿餅時,所產生之乙烯和柿餅脫澀之關係。柿餅加工之主要手續為去皮及日晒,使柿果軟化及脫水。柿果去皮後會促使乙烯釋放率增加,提升果肉內生乙烯濃度,同時發生果肉軟化,失重及澀味消失等現象。柿果去皮後,外加處理1mM aminooxyacetic acid (AOA)、8,000ppm 2,5-norbornadiene (NBD)及1ppm 1-methylcyclopropene (1-MCP),仍可使柿果失重,但軟化及脫澀受抑制。柿果加工成柿餅之脫澀可能是因柿果去皮後,誘發產生受傷乙稀,進而促使柿果後熟軟化,由此後熟之進行造成脫澀。 |
英文摘要 | This study was conducted to determine the relationship between removal of astringency and water, ethylene production, and acetabldehyde in persimmon fruits during drying process. The persimmon fruits were peeled and then sun-dryed under weather condition or over-dryed with machine. During dyring process, the fruits become soft and non-astringent. The ethylene production rate and internal ethylene concentration in pulp were induced and increased after peeling the persimmon fruits. Loss of firmness, decline in weight, and removal of astringence were accompanied with the increase of ethylene production. In further experiment, 1mM aminooxyacetic acid, 8000ppm 2,5-norbornadiene and 1ppm 1-methylcyclopropene were included to inhibit the increased ethylene production and the response of softening and deastringency during peeling and drying the fruits. The results suggest that peeling treatment resulted in high level of ethylene, which triggered fruit ripening and softening then leaded to removal of astringence. |
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