Effects of Carbon Dioxide on Astringency Removal in Mopanshi Persimmon

• 作 者: LENGPing LIBao ZHANGWen JIAKe-
• 机 构: CollegeofAgriculturalandBiotechnology
• 出 处: 中国农业科学：英文版
• 发表日期: 2003年12期
• 关键词: 柿子 二氧化碳 脱涩 果实 硬度保持 浓度 Persimmon Carbon dioxide Astringency removal Firmness-k

Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO2) gas on removing astringency after harvest. Treatment of 95 % concentration of CO2 gas gave the best results; fruits