福建农业学报2011，Vol.26Issue(5)：842-846,5.
二氧化碳和乙醇脱涩对早红柿果实品质及叶绿体色素含量的影响
Effects of Deastringency with Carbon Dioxide and Alcohol on Fruit Quality and Chloroplast Pigment Content of Persimmon cv.‘Zaohong'
摘要
Abstract
Fruits of persimmon cv. 'Zaohong' were treated with carbon dioxide and alcohol in different concentration for deastringency. The results showed that, at room temperature, the treatment of carbon dioxide and alcohol reduced soluble tannin content significantly. Especially in treatment with 30% and 40% alcohol and 80% carbon dioxide, the content of soluble tannin was reduced to lower than a threshold value within 96 hours. The efficiency of reduction was better in alcohol treatment than in carbon dioxide treatment. The content of soluble sugar in treated fruits revealed decreasing in early phase of treatment for 48h then turn to increasing and the trends were different in between two treatments. The content of titratable acid and chloroplast pigment in treated fruits were decreased but the carotenoid content was increased gradually. The vitamin C content increased slightly at early phase of treatment, then downwards to decrease. Overall results, it was indicated that deastringency effect for persimmon fruits presented better with carbon dioxide treatment than with alcoholic. The higher the concentration, the better fruit quality.关键词
柿/脱涩/果实品质/叶绿体/色素Key words
persimmon/deastringency/fruit quality/chloroplast/pigment分类
农业科技引用本文复制引用
金光,郭瑞,廖汝玉,周平,沈清标,杨凌,吴绍钟..二氧化碳和乙醇脱涩对早红柿果实品质及叶绿体色素含量的影响[J].福建农业学报,2011,26(5):842-846,5.基金项目
福建省科技计划重点项目(2008S0054) （2008S0054）
