Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/81674
標題: Studies on Deastringency of 'Bull Heart' Persimmon (Diospyros kaki L.) Fruits during Ethanol Treatment
‘牛心柿’酒精脫澀機制之研究
作者: Heuy-Ling Lin
林慧玲
Tsai-Ping Tsou
鄒采蘋
關鍵字: 柿果;Soluble tannin;脫澀;可溶性單寧;乙醛;酒精去氫酵素;Alcohol dehydrogenase;Deastringency;Persimmon fruit
Project: Horticulture NCHU, Volume 27, Issue 1, Page(s) 1-14.
興大園藝, Volume 27, Issue 1, Page(s) 1-14.
摘要: 
The objectives of this experiment were to investigate the changes in fruit composition and the factors involved in deastringency of the ‘Bull Heart” persimmon (Diospyros kaki L.) fruit during ethanol treatment. The astringency was removed completely from persimmon fruit by 5ml/kg ethanol treatment for 3days at 30℃. Ethanol in persimmon fruit increased after treatment. Three ADH isozymes were found 2days after ethanol treatment. And then appearance of these three isozymes became more prominence. Acetaldehyde in persimmon fruit by ethanol treatment didn't accumulated until the astringency removed completely. The data suggest that acetaldehyde may not be a key factor of deastringency.

本試驗之目的為探討'牛心柿'以酒精脫澀處理期間果實之生理變化及脫澀因子。以5 ml/kg酒精密閉處理之柿果在30°C條件下3天後即可完成脫澀。隨處理天數增加,酒精之累積逐漸增加。脫澀處理後第2日即可發現酒精去氫酵素的表現,且隨處理天數增加,其表現量有增加之情形;而乙醛的累積在柿果完成脫澀前並未發現,顯示乙醛可能並非脫澀機制中之關鍵因子。
URI: http://hdl.handle.net/11455/81674
ISSN: 0255-5921
Appears in Collections:園藝學系
第27卷 第01期

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