| 熊宇婷,曾明,王璠,李国权,王彦波,吴美华,杜晓云.不同脱涩方法对赣方1号柿果低温贮藏效果及其品质影响[J].中国南方果树,2014,43(6): |
| 不同脱涩方法对赣方1号柿果低温贮藏效果及其品质影响 |
| The influence on storage effect and quality in low temperature of ‘Gan Fang 1’ persimmon by different de-astringent methods |
| 投稿时间：2014-04-01 修订日期：2014-05-14 |
| DOI： |
| 中文关键词: 柿 脱涩 低温贮藏 果实品质 |
| 英文关键词:Persimmon De-astringent Low temperature Storage Fruit quality |
| 基金项目:国家自然科学基金（31000896）；江西省自然科学基金（20122BAB214026）；江西省自然科学基金（20114BAB214005）；江西省农业科学院创新基金（2013CQN003） |
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| 中文摘要: |
| 为探讨‘赣方1号’的最佳脱涩方法及其对低温贮藏条件下果实品质的影响，进行了清水脱涩、乙醇脱涩及CO2脱涩前后及贮藏期内相关生理指标变化的研究，结果表明，清水脱涩失重率低，软化速度慢，而且成本较低，更易保持果实硬度，但脱涩后果实风味稍淡，处理时间较长且不易控制；乙醇脱涩完全，水分流失少，易实现批量处理，但脱涩后的果实硬度低，软化、衰老快，不便长期贮藏和运输；CO2脱涩处理耗时较短，柿果脱涩完全，能较好的保持果实硬度，延长贮藏期，但脱涩后失重率较大，成本较高。综合来看，CO2对‘赣方1号’的脱涩效果及贮藏品质综合评价效果最好。 |
| 英文摘要: |
| To explore the best method for ‘Gan Fang 1’ de-astringent and its effects on fruit quality in low temperature storage conditions, researching the changes related to physiological index of water de-astringent, ethanol de-astringent and CO2 de-astringent during storage. The result showed water de-astringent method was low cost, and persimmon treated by this method was easier to maintain fruit firmness with low weight loss rate and slow softening. However, after de-astringent, the flavor of the fruit was paler, the processing time was long and difficult to control. Ethanol de-astringent was useful for batch processing with fully de-astringent and less water loss, low fruit firmness with fast softening and aging. This method was inconvenient for long-term storage and transportation. The time for CO2 de-astringent treatment was shorter with higher weight loss rate and cost, which lead to complete de-astringent and better to keep the fruit firmness in a long storage period. Integrated view, CO2 was the optimal method to ‘Gan Fang 1’ for its effects on the quality of and storage. |
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