Please use this identifier to cite or link to this item:
|標題:||Studies on Deastringency of 'Bull Heart' Persimmon (Diospyros kaki L.) Fruits during Ethanol Treatment
|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.
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.
|Appears in Collections:||園藝學系|
Show full item record
Files in This Item:
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.