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通过不同保硬保鲜方法对柿子保硬效果和保鲜率的评价分析，筛选出乙烯脱除剂中的ＳＰ－Ｉ；限气包装方式中的硅窗袋加ＣＯ２释放剂；液体浸泡中Ｌ－Ⅲ为有效药剂或处理。物理化学测定结果表明，前二种处理有利于保持贮后柿果的风味品质。
Through different hard-keeping methods to evaluate persimmon hard-keeping effect and fresh-keeping rate, SP-I in ethylene remover was screened out; silicon window bag plus CO2 release agent in air-tight packing method; L-Ⅲ For effective medication or treatment. The results of physico-chemical measurements showed that the first two treatments were beneficial to maintain the flavor quality of persimmon after storage.