摘要
试验以磨盘柿为原料,采用不同浓度CO2气体进行脱涩处理,定期观察分析柿果硬度、果胶含量、果胶酶活性、果实品质等变化。结果表明,柿果的品质并不随CO2处理浓度的上升,而表现为由差到优,其中70%处理的柿果脱涩快,在处理7d内,可有效维持果实的硬脆,果实品质最佳,但应在柿果脱涩后尽快移出,以防高浓度CO2对柿果造成伤害。
In the experiment, we choose ＂Mopan＂ persimmon as stuff. Different concentratied CO2 were used to treat the material for de-astringency. We periodically observed and analyzed the changes of firmness of fruit, pectin content, pectic enzyme activity, fruit quality and so on. The result show that the quality of persimmon, when the concentration of CO2 is improved. The treatment of 70% concentration CO2 was quickly deastringency, kept firmness of fruit in 7 days, and the fruit quality is the best. But the persimmon should be removed from the environment of high carbon dioxide, in order to avoid damage.
出处
《食品科技》
CAS
北大核心
2006年第8期84-87,共4页
Food Science and Technology
基金
河北省林业科学技术研究项目(0218227)
关键词
柿子
脱涩
果胶
果胶酶
品质
persimmon
de-astringency
pectin
pectic enzyme
fruit quality
