磨盘柿的二氧化碳脱涩技术研究

Study on De-astringent of Mopan Persimmon by Carbon Dioxide

对采收适期磨盘柿进行CO2 脱涩处理技术研究的结果表明 ,在 2 2℃条件下 ,95 %CO2 处理 2 0h ,磨盘柿完全脱涩 ,脱涩后在室温下保持硬脆状态 7d ;85 %～ 90 %CO2 处理 2 4～ 2 8h ,磨盘柿完全脱涩 ,脱涩后在室温下保持硬脆状态 5～ 6d ;80 %CO2 处理 4 8h ,磨盘柿完全脱涩 ,脱涩后保持硬脆状态 3d左右 ;6 0～ 70 %CO2 处理 72～ 96h ,磨盘柿完全脱涩 ,保持硬脆状态 1～ 2d ;≤ 5 0 %CO2 处理 。

Studies on de-astringent of Mopan Persimmon fruits were carried out by using CO 2. The result showed that at 22℃ condition, using 95% concentration CO 2 to treat persimmon for 20 h, the persimmons were completely de-astringent and kept hard and brittle state for 7 days at indoor temperature. Using 85%～90% concentration CO 2 to treat persimmons for 24～28 h, the persimmons were completely de-astringent and kept hard and brittle state for about 5～6 days at indoor temperature. Using 80% concentration CO 2 to treat persimmons for 48 h, the persimmons were completely de-astringent and kept hard and brittle state for 3 days at indoor temperature. Using 60%～70% concentration CO 2 to treat persimmons for 3～4 days, the persimmons were completely de-astringent and kept hard and brittle state for 1～2 days at indoor temperature. But under 50% concentration CO 2, persimmons couldn't be completely de-astringent.