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我省太行山区栽植的柿果刚采收时苦涩难食,常温下很短时间内变软,不易贮运,经济效益很低。传统的温水脱涩只局限于小批量的家庭操作,而且脱涩后又很易褐变,风味变坏。我们用不同化学药剂处理等方法进行了试验,以探讨对柿果所起的脱涩和保鲜作用。试验于1992年9月底和10月中旬分两批对我省赞皇县的台柿、绵阳柿和甘阳柿进行了处理。所用药剂为DHP、柿鲜、MD和JT,其
The persimmon fruit planted in the Taihang Mountains of our province has just been bitter and difficult to be harvested when it is harvested. It becomes soft and hard to be stored and transported in a short period of time at room temperature, and has very low economic benefits. Traditional warm water deastringence is limited to small-batch home operations, but also very easy browning after deastringent, bad taste. We used different chemical treatments and other methods were tested to explore the persimmon fruit from the role of astringent and preservation. The test was conducted in two batches in September and the middle of October 1992 on Taiwanese, Mianyang and Ganyang persimmons in Zanhuang County in our province. The agents used are DHP, persimmon, MD and JT