为阐明涩柿的果实因素(例如品种差异、果实大小、成熟度等)对CO_2脱涩效果的影响,首先对比了25和30℃条件下柿果实CO_2脱涩效果的差异,发现两者差异不显著,然后在25℃条件下利用体积浓度为90%的CO_2对60份涩柿资源的果实进行脱涩处理,并对其脱涩难易程度、耐贮性、表型指标和内含物含量等进行了测定评价。结果表明:60份资源按照果实脱涩难易可分为4类,最易脱涩的资源共30份,其果实经CO_2处理24h即可脱涩;按果实耐贮性,60份资源可分别被聚为5类。相关性分析表明果实体积、成熟度与脱涩难易性呈显著正相关,而与耐贮性呈显著负相关,可溶性固形物含量与脱涩难易呈显著负相关,总酚、黄酮、单宁含量与脱涩难易相关性不显著。选出易脱涩且耐贮存资源6份、果实体积较大且较易脱涩资源11份、果实体积较大且较耐贮存资源8份,果实体积越大、成熟度越高、可溶性固形物含量越低的品种,其脱涩普遍越容易,但果实体积越大,其硬度变化越快,越不耐贮存,因此在大果、易脱涩和耐贮存性的选择上需要作出权衡。 In order to clarify the effect of astringent persimmon fruits (such as variety differences, fruit size, maturity, etc.) on CO 2 deastringency effects, the differences in de-astringency of persimmon fruits at 25 and 30 ℃ were compared first, and the difference was not found The results showed that 60% of the Astringent persimmon fruits were deastringed at 90 ℃ with 90% CO 2 at 25 ℃, and their de-astringency, storability, phenotypic index and content Etc. were measured and evaluated. The results showed that 60 fruits could be divided into 4 categories according to the difficulty of astringency of fruit and 30 were the most easily astringent resources. The fruit could be astringent after 24 hours CO_2 treatment. According to the fruit storage and 60 resources, Gathered into five categories. Correlation analysis showed that there was a significant positive correlation between fruit volume and maturity and ease of astringency, but negatively correlated with storage resistance. Soluble solids content was significantly and negatively correlated with ease of astringeon. Total phenols, flavonoids, The correlation between Ning content and desiccation difficulty is not significant. Six parts of easy-to-astringent and storage-resistant resources were selected. Eleven fruits with large volume and easy to be astringent were collected. The fruit size was larger and the storage-resistant resources were 8. The larger the fruit size was, the higher the maturity was. The lower the content of the species, the deastringency is generally easier, but the larger the fruit volume, the hardness changes faster, the more intolerant storage, so the big fruit, easy to astringent and storage of the choice of trade-offs need to be weighed.