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標題: 不同二氧化碳濃度對‘牛心柿’脫澀之影響
Effect of Carbon Dioxide Treatment on the Deastringency of 'Bull Heart' Persimmon Fruits
作者: 阮亞蘭
Ya-Lan Ruan
Ching-Chang Shiesh
關鍵字: Carbon dioxide;脫澀;Acetaldehyde;'Bull Heart';Deastringency;二氧化碳;牛心柿;乙醛
Project: 興大園藝, Volume 29, Issue 4, Page(s) 57-66.
Horticulture NCHU, Volume 29, Issue 4, Page(s) 57-66.

The objective of this studied were to investigate the effect of carbon dioxide and nitrogen treatment on the quality and physiology change of ‘Bull Heart'persimmon fruits. The results indicated the persimmon fruits deastringency with carbon dioxide and nitrogen which tended to have a reduce of astringency index and soluble tannin concentration, and the carbon dioxide deastringency treatment fruits which may resulted from the reduced of soluble tannin. Further studied showed that fruits treated with 100% nitrogen, as in the case of carbon dioxide, accumulated acetaldehyde and ethanol in fruits but the rate of deastringency was low and the method was less effective. Results indicated that acetaldehyde is not a key factor in the process.
ISSN: 0255-5921
Appears in Collections:園藝學系
第29卷 第04期

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