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島根大学農学部研究報告 Volume 20
published_at 1986-12-20
カキ’西条’における脱渋法の改善について
Improvement of the Method for Removing Astringency in 'Saijo' Persimmon
Yamamura Hiroshi
Naito Ryuji
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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.
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.
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PP. 191 - 195