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標題: Effect of Cold Storage on the Qualities in 'Syh Jou' Persimmon (Diospyros kaki L)
作者: 劉秀玲
Hsiu-Ling Liu
Heuy-Ling Lin
Ching-Chang Siesh
關鍵字: Deasteringency;柿;Persimmon;Cold storage;低溫貯藏;脫澀
Project: Horticulture NCHU, Volume 24, Issue 2, Page(s) 83-94.
興大園藝, Volume 24, Issue 2, Page(s) 83-94.

The objectives of this experiment were to investigate 'Syh Jou' persimmon (Diospyros kaki) cold storage on the qualities and commercial value of the fruits after ethephon treatment. In low temperature storage of ethephon treated fruit, asteringency could not be eliminated if fruits were store at 6, 9 or 12℃. Those at 1 or 3℃, ethephon not only accelerated the process of deastringency, but also stimulated fruit softening; the longer the storage period, the more serious the deterioration. It is suggested that the optimum storage temperature for 'Syh Jou' persimmon to be in the range of 1 to 3℃, and fruits remain in good condition for approximately two weeks under controlled environment.
ISSN: 0255-5921
Appears in Collections:園藝學系
第24卷 第02期

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