【作者】 高遐虹； 武元苏； 沈瑞骞； 曲泽洲；

【Author】 Gao Xiahong, Wu Yuansu, Shen Ruijian and Qu Zezhou (Department of Horticulture, Beijing Agricultural College, Beijing 102206)

【机构】 北京农学院园艺系；

【摘要】 研究采用低温下MA贮藏法,使磨盘柿在贮藏过程中自行脱涩,并对影响柿硬度及脱涩的因素,如成熟度、采收期、贮藏温度、气体组分变化等进行分析研究。结果表明:磨盘柿以10月中下旬至霜降前采收为宜,成熟度以半红柿果为佳,贮温0±1℃,采用聚乙烯塑料小包装,CO2与O2 比例大于2:1;用此方法贮藏可使磨盘柿保存80天以上,硬果率(果肉硬度8kg／cm2)达90％,无涩味,色泽鲜艳,商品率达98％以上。更多还原

【Abstract】 In this paper, self removing of astringent and preservation of crispness in persimmon fruit by the MA’s storage and factors with related to the fruit hardness and deastringent, the grades of maturity, the stage of harvest, storage temperature, composition of O2 and CO2, were measured. The results indicated that the optimum harvest was the stage from mid-last of Oct. to Frost’s Descent. The optimum grade of maturity was defined at the state of half-red fruit and the optimum storage temperature was 0±1℃,CO2:O2>2:1 in the small package of polyethene film (4 fruit/package). In above condition the storage term for persimmon fruit will be > 80 days. The percentage of crisp persimmon (fruit hardness ≥8kg/cm2) is greater than 90%, the percentage of marketing fruit is 98%, and stored persimmon fruit were remained good color, special sweet smell and taste.更多还原