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试验结果表明,8种处理在4天内可使延津牛心柿完全脱涩,其中脱涩时间最短的是甘草温汤和40℃温水浸果,处理后36小时可脱除涩味;外观以炒花椒+枯矾熏果效果最佳;口感以花椒+枯矾+甘草溶液处理为优;炒花椒+枯矾脱涩处理后果实为半软柿,其他处理均为脆柿。几种处理脱涩后其总糖、还原糖含量比对照都增加,单宁含量比对照降低,说明几种脱涩处理均可有效地改善果实品质。
The results showed that the eight treatments could completely deassert the heart of persimmon in Yanjin in four days, among which the licorice warm soup and the warm water in 40 ℃ were the shortest, the astringent taste could be removed 36 hours after the treatment; Zanthoxylum bungeanum and Zanthoxylum bungeanum had the best effect; the mouthfeel was better treated by Zanthoxylum bungeanum + Alum + licorice solution; After several treatments, the content of total sugar and reducing sugar increased as compared with the control, and the content of tannin was lower than that of the control, which showed that several kinds of astringent treatments could effectively improve the fruit quality.