Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of...Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of CO 2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90% concentration of CO 2 gas, turned non-astringent after 2428 h, and the firmness-keeping stage was 56 d at room temperature. While the CO 2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50% concentration of CO 2 gas, remained astringent.展开更多
文摘Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of CO 2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90% concentration of CO 2 gas, turned non-astringent after 2428 h, and the firmness-keeping stage was 56 d at room temperature. While the CO 2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50% concentration of CO 2 gas, remained astringent.
