ファイル情報(添付) | |
タイトル |
アルコール注入法による柿果脱渋に関する一考察
|
タイトル |
Experiments on the Removal of Astringency by the Injection of Alcohol Solution in Japanese Persimmons
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タイトル 読み |
アルコール チュウニュウホウ ニヨル シカ ダツジュウ ニ カンスル イチ コウサツ
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著者 |
長坂 啓助
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収録物名 |
島根農科大学研究報告
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巻 | 10 |
開始ページ | (A)92 |
終了ページ | 95 |
収録物識別子 |
ISSN 05598311
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内容記述 |
抄録・要旨
It is well-known that Japanese persimmons' astringency can be removed by means of the injection of alcohol solution. But the deta on its process has been made not so clear. This experiment was made to investigate the process of the removal of astringency by the alcohol injection method and to find out a physiological property of Japanese persuimmons. The variety employed in this experiment was "Hiratanenashi" and the dosage of alcohol into a fruit was less than 3 ml as absolute alcohol.
The results are summarized as follows : 1. The minimum dosage of alcohol to remove astringency was 0.5 ml as absolute alcohol and it was enough. Alcohol more than it did not removed astringency the easier. It needed five days at least to remove astringency by this method. 2. The injection of alcohol solution promoted softening of fruits. So, when astringency was removed the fruits had been softened and its market value had deteriorated. 3. The cause of the softening of fruits by the injection of alcohol solution was considered to be effect of enzyme that was activated by the injection of alcohol solution. |
言語 |
日本語
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資源タイプ | 紀要論文 |
出版者 |
島根農科大学
The Shimane Agricultural College
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発行日 | 1962-03-31 |
アクセス権 | オープンアクセス |
関連情報 |
[NCID] AN00108241
|
備考 | A,Bを含む |