頁籤選單縮合
題 名 | 水分狀態和柿果脫澀之關係=Involvement of Water Status during Induced Deastringency of Persimmon Fruits |
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作 者 | 謝慶昌; 林慧玲; 傅琦媺; 李國權; | 書刊名 | 國立中興大學臺中夜間部學報 |
卷 期 | 3 1997.11[民86.11] |
頁 次 | 頁533-558 |
分類號 | 435.395 |
關鍵詞 | 柿子; 脫澀; 水分狀態; 二氧化碳; 酒精; 乙醛; Persimmon; Deastrigency; Water status; Carbon dioxide; Ethanol; Acetaldehyde; |
語 文 | 中文(Chinese) |
中文摘要 | 柿果以各種方法脫澀時,其中以酒精和二氧化碳同時處理,脫澀速度最快。 柿果 在脫澀時,可離心水含量明顯地下降,另外若將柿果果肉置於低濕環境或高張溶液中,強迫 細胞失水,亦可促成柿果脫澀,因此水分狀態在柿果脫澀過程中似乎是扮演一關鍵性的角色 。另外,文中亦以脫澀速度和環境,探討酒精、乙醛及二氧化碳和脫澀反應之關係。 |
英文摘要 | The rate of deastringency of persimmon fruits treated with the mixtures of carbon dioxide and ethanol were fastest comparisons of those other deastringency methods. During the astringency was removed, the centrifugal water content in pulp was decreased but the total water content in pulp was not changed. In addition, the astrigency of pulp disc or plug could be removed when the pulp disc or plup was put in low humidity condition or hypertonic solution in order to make the tissue lose water. The data indic ed that the role for water status if important in the deastringency of persimmon fruits. In this paper, the relatinoship between deastringency and ethanol, acetaldehyde or carbon dioxide was discussed according to the rate and environment during deastringency. |
本系統中英文摘要資訊取自各篇刊載內容。