【摘要】 该文研究了单果真空包装对涩柿在贮藏期间（１±１℃，１０周）的品质及有关生理变化的影响。结果表明，单果真空包装可明显抑制贮藏期间果实硬度的下降，贮至１０周时果实硬度为７．０～１１．０ｋｇ／ｃｍ２，个体间差异较小，可溶性单宁含量低于０．０３０％；真空包装还能明显降低果实褐变率及过氧化物酶（ＰＯＤ）、多酚氧化酶（ＰＰＯ）活性；该处理还能显著抑制柿果果胶甲酯酶（ＰＥ）活性，但对聚半乳糖醛酸酶（ＰＧ）的作用不明显。更多还原

【Abstract】 Postharvest astringency persimmons (diospyros kaki) were individual air evacuated packaging in a polyethylene bag which is 0 08 mm thick or non packaged (control), then stored at 1±1 ℃ for 10 weeks. Individual air evacuated packaging could maintain high firmness of persimmon fruits during storage. The firmness of the packed fruits were 7.0～11.0 kg/cm 2 at 10 weeks and there were small differences between individuals, the content of soluble tannin was below 0.030 %. The ratio of flesh browning, activities of peroxidase and polyphenoloxidase were much lower in the packed fruits than those in the non packed fruits. The air evacuated packaging could also lower the activity of pectinesterase of the fruit to a great extent, however, it could not decrease the activity of polygalacturonase significantly.更多还原