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タイトルヨミ
カキ サイジョウ ニオケル ダツジュウホウ ノ カイゼン ニツイテ
タイトル別表記
Improvement of the Method for Removing Astringency in 'Saijo' Persimmon
ファイル
言語
日本語
著者
山村 宏
内藤 隆次
内容記述(抄録等)
Although dry ice is now widely used in Shimane to remove astringency of 'Saijo' fruits,there are problems with dryice method ; after astringency is removed, the skin sometimes gradually browns or darkens. In order to improve this method and gain longer shelf-life, the conventional dry ice method and a new alcohol powder method were compared in different durations of treatment, and the effects of activated charooal (ethylene absorbant) on shelf-life were eaxamined using the fruits whose astringency was removed by both methods.
1) Astringency was removed in 5days with dryice and in 6days with alcohol powder under 177℃ of ayerage room temperature.
2) After astringency was removed with dry ice, the fruit softened and the skin browned or darkened in a few days. However, the fruits treated with alcohol powder well developed their skin colour and kept their marketability until 4 days after the removal of astringency.
3) Fruits sealed in a polyethylene bag with activated charcoal(60 g per 10 kg fruits) after removing astringency with both the dry ice and alcohol powder maintained freshness for 10 days.
掲載誌名
島根大学農学部研究報告
20
開始ページ
8
終了ページ
12
ISSN
0370940X
発行日
1986-12-20
NCID
AN00108015
出版者
島根大学農学部
出版者別表記
Shimane University, Faculty of Agriculture
資料タイプ
紀要論文
部局
島根大学
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