查詢結果分析
相關文獻
- 脫澀方法及溫度和"平核無"柿果軟化之關係
- 溫度與“平核無”柿果酒精脫澀及軟化之關係
- 二氧化碳與石灰懸浮液對柿果脫澀、軟化與乙烯產生之比較
- Thermal Changes of Dentin during CO[feaf]Lasing
- 二氧化碳與溫度對木荷苗木生長、葉綠素螢光反應與核酮醣雙磷酸羧化/加氧酵素之影響
- Effect of Hypocapnia in the First Three Days of Life on the Subsequent Development of Periventricular Leukomalacia in Premature Infants
- 二氧化碳濃度與溫度對樟樹苗木之形質生長參數與葉綠素螢光反應之影響
- 溫度對文心蘭與彩色海芋組培苗二氧化碳利用能力的影響
- 鴻喜菇採收後品質劣變與保鮮方法之研究
- 溫度及聚乙烯袋包裝貯藏對「平核無」果實品質之影響
頁籤選單縮合
題 名 | 脫澀方法及溫度和"平核無"柿果軟化之關係=Comparative Studies of Fruit Softening in Persimmon (Diospyros kaki Thunb. cv. "Hiratanenashi") in Relation to Different Methods for Removal of Astringency and Temperature |
---|---|
作 者 | 謝慶昌; 林慧玲; 林榮貴; 陳淑娟; 馮詩蘋; | 書刊名 | 中國園藝 |
卷 期 | 45:3 1999.09[民88.09] |
頁 次 | 頁273-280 |
分類號 | 435.395 |
關鍵詞 | 柿果; 平核無; 酒精脫澀; 二氧化碳; 石灰懸浮液; 軟化; 溫度; Persimmon fruit; Hiratanenashi; Alcohol treatment; Carbon dioxide; Calcium oxide suspension; Softening; Temperature; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗比較酒精脫澀、二氧化碳脫澀法及石灰懸浮液脫澀法對’平核無柿果脫澀後軟化之影響。以二氧化碳脫澀法和酒精脫澀法處理之柿果在軟法速度上並無差異,但石灰懸浮液脫澀法處理者則能保持較高之硬度。’平核無’柿果以二氧化碳脫澀時,其脫澀速率隨溫度增加而加速,在35℃下需2日才達可食用狀態,而30℃下則需3日、25℃下則需5日,而20℃者在5日內仍無法達可食狀態;在硬度方面,除35℃外,30°、25°及20℃處理者,在脫澀完成後皆有軟化之現象。此外,本試驗亦進行二氧化碳處理時間及溫度對’平核無’核果脫澀及軟化之影響,其中以30℃處理二氧化碳2日,再降溫至15℃放置1日,可得較佳之硬度;而以此法脫澀完後後之柿果,進行貯藏溫度試驗,貯存溫度以0℃較佳,而以EVA膜逐果包裝有減輕軟化之效果,但所有貯藏後之柿果在櫥架上(25℃,2日)皆有嚴重軟化現象。 |
英文摘要 | Fruit quality and softening of persimmon (‘Hiratanenshi’) were studied following three treatments (ethanol treatment, carbon dioxide treatment, and calcium oxide suspension dipping method) for removal of astringency. There was no significant difference in flesh softening of fruits treated with carbon dioxide and ethanol, Fruits treated with carbon dioxide softened quickly, but the firmness flesh of fruit treated with calcium oxide suspension slowly declined. The effect of temperature on ‘Hiratanenshi’ fruits treated with carbn dioxide was examined during deastringency at various temperature ranging from 20 to 35℃. The rate of decrease of astringency was high with higher temperature. The times required to reach under 2 of astringent index were 2, 3, 5 and more than 5 days at 35°, 30°, 25° and 20℃, respectively. A significant decrease in fresh firmness occurred when the fruits had been removed of astringency with carbon dioxide at 30°, 25° and 20℃, but except 35℃. Our results showed that carbon dioxide treatment of ‘Hiratanenshi’ fruits at 30℃ for 48 hr followed by storage in air at 15℃ for 24 hr produced de-astringent fruit of excellent quality without abnormal softening. However, the de-astringent fruits could be stored at 0℃ to extend the storage life up to 1 to 2 weeks and storage of fruits wrapped individual unit with ethylene vinyl acetate film at 0℃ which improved the storage life of fruits, but the fruits appeared to became serious softening and water-logged in the flesh region when those were transferred to 25℃ for 2 day. |
本系統中英文摘要資訊取自各篇刊載內容。