บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Temperature affects astringency removal and recurrence in persimmon.

Ben-Arie, R. and Sonego, L.

Journal of Food Science Year: 1993 Vol: 58 Issue: 6 Pages: 1397-1400 Ref: 17 ref.

1993

บทคัดย่อ

Temperature affects astringency removal and recurrence in persimmon.

Astringency was removed from Triumph persimmons by immersion in water at 40 deg C for 5 h or 60 deg for 1 h. Similar treatments at 20 deg and 80 deg had no effect on astringency reduction. Subsequent application of 80% CO2 for 48 h was effective for 20 deg -treated fruits but not for 80 deg -treated fruits, which became non-astringent only after exposure to acetaldehyde. Extending the 60 deg treatment beyond 2 h resulted in recurrence of astringency, which was not reduced by subsequent CO2 treatment. Astringency also recurred in CO2-treated non-astringent fruits when exposed to high temperatures. The disappearance and recurrence of astringency correlated with content of methanol-soluble tannins.