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標題: Effect of Storage Temperatures on Quality of 'Bull Heart' Persimmon after CaO Deastringency
作者: 黃仲彥
Chong-Yan Huang
Ching-Chang Shiesh
關鍵字: Storage;牛心柿;Persimmon;CaO Deastringency;Quality;'Bull Heart';柿子;石灰水懸浮液脫澀;貯藏;品質
Project: 興大園藝, Volume 31, Issue 1, Page(s) 9-16.
Horticulture NCHU, Volume 31, Issue 1, Page(s) 9-16.
Persimmons are usually stored after picking, and then subject to the process of removing astringency, but incomplete deastringency could happen after storing. When deastringencted persimmons were stored at unsuitable temperatures, softening and browning might result. The 'Bull Heart' persimmons stored at 1 and 3 ℃ for 30 days could retain its firmness while astringency was removed with CaO. When they were stored at 6, 9, 12, and 15 ℃, fruits tended to loss market value at 25, 15, 10, and 5days, respectively, after storage. Softening and fruit decay occurred while storing over 9 ℃.

ISSN: 0255-5921
Appears in Collections:園藝學系
第31卷 第01期

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