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

Comparisons of Carbon Dioxide and Calcium Oxide Suspension on Deastringency, Softening and Ethylene Production of Persimmon Fruits

林宗賢(Tzong-Shyan Lin) ； 謝慶昌(Ching-Chang Shiesh) ； 繆八龍(Pa-Lung Miao)

《中國園藝》 33卷4期 (1987/12) Pp. 274-283

https://doi.org/10.6964/JCSHS.198712.0274

摘要

牛心柿果寶脫澀速率在60~100% CO2隨濃度增加而提高，40%以下無明顯脫澀效果；在25℃以100% CO2處理24~36 hr後再放置兩天幾可完全脫澀。100% CO2對柿果脫澀效率較石灰懸浮液高。石灰懸浮液或100% CO2均促進果實軟化與乙烯產生，其促進效果隨處理期間加長有提高趨勢，而後者較前者顯著。經100% CO2處理後果實乙烯產生因氧氣濃度降低而延緩與減弱；利用塑膠袋或於袋中添加乙烯吸收劑可有效延緩經CO2處理所引起的果實軟化。

關鍵字

柿果 ； 脫澀 ； 二氧化碳 ； 石灰懸浮液 ； 乙烯 ； 果實軟化

並列摘要

The rate of deastringency of persimmon fruits (cv. Bull Heart) increased with raising CO2 concentration in the range of 60-100%. At 25℃ the astringency was almost completely removed, within 2 days after treatment with 100% CO2 for 24-36 hr. CO2 treatment had higher deastringency rate than CaO suspension. Either CaO suspension or 100% CO2 treatment enhanced fruit softening and ethylene production, and the latter treatment was more pronounced. The rate of ethylene evolution of post-CO2-treated fruits was lowered by decreasing O2 concentration. The rate of fruit softening was delayed by sealing the treated fruits into 0.06 mm PE film or film plus ethylene absorbent.

並列關鍵字

Persimmon fruits ； astringency removal ； carbon dioxide ； calciam hydroxide suspension ； ethylene ； fruit softening