Removing astringency by carbon dioxide and nitrogen-enriched atmospheres in persimmon fruit cv. "Rojo brillante"

被引：95

作者：

Arnal, L ^{[1
]}

Del Río, MA ^{[1
]}

机构：

[1] Inst Valenciano Invest Agrarias, Dept Postcosecha, Valencia 46113, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 04期

关键词：

astringency; carbon dioxide; nitrogen; firmness; acetaldehyde;

D O I：

10.1111/j.1365-2621.2003.tb09676.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Persimmon fruit cv. "Rijo brillante" were harvested at commercial maturity and kept in atmosphere with CO2 or N-2 at 25 degreesC for 18 or 27 h and evaluated after a stimulated retail stage of 3 d at 15 degreesC, 80% RH. Soluble solids and polyphenol oxidase activity were not affected by CO2- or N-2-enriched atmospheres or length of treatment. Exposure time affected fruit firmness and color. Carbon dioxide treatment resulted in fruits that were lower in astringency. The greatest levels of ethanol and acetaldehyde were found in the fruits treated with CO2 for 27 h.

引用

页码：1516 / 1518

页数：3

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