【摘要】 以磨盘柿为原料,采用不同浓度CO2气体处理,定期观察分析柿果硬度、果胶含量、果胶酶活性、果实品质等变化,结果表明,70%CO2处理的柿果保硬时间较长,同时品质最好。更多还原

【Abstract】 In the experiment, we choose "Mopan" persimmon as stuff. The different concentration CO2 were used to treat the material. We periodically observed and analyzed the changes of firmness of fruit, pectin content, pectic enzyme activity, fruit quality and so on. The result showed that the treatment of 70 % concentration CO2 can keep firmness of fruit in longer time, and the fruit quality is the best.更多还原