カキ’西条’における脱渋法の改善について

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.